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4.4 from 51 votes

Blistered Corn and Asparagus Salad with Salmon

Tender salmon, charred veggies, and baby arugula make a satisfying and healthy main course salad.

Prep Time
30 mins
Servings: 4 servings
Calories: 28432 kcal
Course: Main Course
Cuisine: American

Ingredients

  • 1/2 pound wild caught salmon filet you can also use leftover cooked salmon
  • extra virgin olive oil
  • salt and fresh cracked pepper
  • 2 ears corn
  • 1 bunch thin asparagus
  • 3 large handfuls of baby arugula make sure it is dry
dressing
  • 3 Tbsp extra virgin olive oil
  • Juice of 1 lemon about 2 Tbsp
  • 1 tsp creamy Dijon mustard
  • 1 tsp honey
  • pinch of salt
  • 1 Tbsp snipped chives don't use dried

Instructions

    Cup of Yum
  1. Preheat oven to 400F
  2. Line a baking sheet with foil or parchment and lay out the salmon. Brush lightly with oil and season with salt. Bake for about 20 minutes, or just until the fish flakes.
  3. While the fish bakes, it's time to blister the veggies. Trim the lower third of the asparagus stems and discard. Brush them lightly with oil, and do the same with the corn.
  4. There are several ways to go about this, depending on your situation. If you are grilling, put the corn and asparagus on the grates and turn often until they are charred in spots and their color becomes brighter. This will only take a few minutes. You can use a stove top grill pan, or if you have a gas range you can char the corn right over the gas flame on your stove top, just hold it with tongs and be careful. The veggies can be charred under the broiler, too. Place them on a baking sheet and set on the level closest to the broiler flame. Shake the pan to turn the asparagus a few times while blistering.
  5. After the veggies have cooled slightly, run a knife down the sides of the corn to remove the kernels, and chop the asparagus into 1 inch pieces.
  6. Put the arugula in a large wide salad bowl and toss with the cooled veggies and just enough dressing to moisten. Season with a little salt to taste.
  7. Flake the salmon in the center of the salad. Drizzle the salmon with more dressing, season with fresh cracked pepper, and sprinkle with snipped chives. Enjoy!

Notes

  • I found this held up great for leftover the next day, but if you know you're going to eat it the next day, don't add the dressing.

Nutrition Information

Calories 284.32kcal (14%) Carbohydrates 12.64g (4%) Protein 14.06g (28%) Fat 20.71g (32%) Saturated Fat 3.61g (18%) Sodium 376.32mg (16%) Fiber 1.84g (7%) Sugar 5.35g (11%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 28432

% Daily Value*

Calories 284.32kcal 14%
Carbohydrates 12.64g 4%
Protein 14.06g 28%
Fat 20.71g 32%
Saturated Fat 3.61g 18%
Sodium 376.32mg 16%
Fiber 1.84g 7%
Sugar 5.35g 11%

* Percent Daily Values are based on a 2,000 calorie diet.