All you need:
2 cloves garlic, minced
1/2 tsp Hy-Vee kosher salt
1/2 c. Hy-Vee sour cream
1/3 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 pound asparagus spears
1 pound 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
All you do:
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.
Nutrition information per serving:
Dietary Fiber: 6g
Saturated Fat: 10g
Trans fats: 0g
Daily nutritional values:
120% vitamin A
50% vitamin C