It’s time to get serious. Swimsuit weather is almost here! (I know….inward groan…).
This salad is my new ‘go-to salad’. Not only does it have great flavor and texture it’s also jam-packed with heart-healthy omega-3 fats, vitamin D, selenium, folate and vitamin E. All good things to give your body natural energy and help work off some of that winter ‘fluff’.
This recipe is another great way to serve the cedar plank grilled salmon I featured in my blog on February 28, 2015. If you’re short on time, that’s okay. Another option would be purchasing packaged smoked salmon from your local grocery store.
5 cups romaine lettuce, torn
2 cups fresh spinach leaves
1 pound fresh asparagus spears
1-8 ounce wild salmon fillet, grilled or smoked
1 avocado, thinly sliced
1/2 cup red onion, thinly sliced into half circles
1/4 cup fresh dill
1/4 cup pine nuts
1/4 cup Parmesan, shredded
1/4 cup lemon infused olive oil
2 tablespoons capers
1 tablespoon white wine vinegar
2 teaspoons lemon juice
1 teaspoons kosher salt
1 teaspoon black peppercorns
1) Pre-heat your oven to 350 degrees and line a baking sheet with aluminum foil.
2) Place the pan in the oven and toast the pine nuts for just a few minutes until they darken slightly. Remove the pan from the oven and transfer the pine nuts to a small bowl.
3) Put the asparagus spears on the foil-lined pan, drizzle a small amount of the olive oil over the spears and then season with salt and pepper. Roast the asparagus in the oven for 8-10 minutes until they are bright green and crisp-tender. Remove the pan from the oven and set aside to cool.
4) Add the lemon juice, vinegar, salt, and pepper to a small dish and slowly whisk in 2 tablespoons of the olive oil.
5) To serve, distribute the lettuce and spinach onto plates, and then add the red onion, avocado, and asparagus, followed by the salmon. Lightly dress the salads with a drizzle of the dressing, followed by the capers, pine nuts and a pinch of fresh dill and shredded Parmesan on top.