Grilled Asparagus and Salmon Salad
Fresh herbs brighten the flavor of the lemon dressing and perfectly complement the asparagus and salmon.
Servings and Ingredients
|2||cloves garlic, minced|
|½ tsp.||Hy-Vee kosher salt|
|½ c.||Hy-Vee sour cream|
|⅓ c.||plus 2 tbsp Hy-Vee Select olive oil, divided|
|3 tbsp.||fresh lemon juice|
|2 tbsp.||chopped fresh parsley|
|2 tbsp.||chopped fresh chives|
|1 lbs.||asparagus spears|
|1 lbs.||salmon fillet|
|Hy-Vee kosher salt and Hy-Vee ground black pepper, to taste|
|8 c.||assorted salad greens (Boston butter Bibb, escarole and/or kale)|
|2 c.||yellow cherry tomatoes, halved|
- For dressing, in a small bowl stir garlic and 1/2 teaspoon salt together until mixture forms a paste. Stir in sour cream, 1/3 cup olive oil, lemon juice, parsley and chives. Cover and chill.
- Wash asparagus; snap off woody ends. Brush salmon and toss asparagus with remaining 2 tablespoons olive oil; sprinkle with salt and pepper.
- Grill salmon, skin-side-down, over medium-high heat for 6 to 8 minutes or until fish flakes with a fork. Grill asparagus for 3 to 5 minutes or until tender, turning occasionally.
- Divide greens among 4 plates; top with asparagus spears. Flake salmon into large pieces and add to salad along with tomatoes. Drizzle prepared dressing over top.
580 Calories per serving
Amounts Per Serving
- Total Fat: 45g
- Cholesterol: 80mg
- Sodium: 370mg
- Total Carbohydrates: 15g
- Protein: 29g
Vitamin A 120%
Vitamin C 50%
Hy-Vee Seasons Spring 2014.