Salmon Asparagus Salad with Blistered Tomatoes
User Reviews
5
Salmon Asparagus Salad with Blistered Tomatoes
Description
In this recipe, asparagus is sautéed with garlic until tender, then cherry tomatoes are blistered in the same pan to develop a soft, slightly caramelized exterior. Salmon filets are cooked skin side down until nearly done and finished by flipping briefly, keeping the fish tender and moist. These components are arranged on a bed of mixed salad greens.
The salad is topped with crumbled feta cheese for tang and saltiness and dressed with a balsamic vinaigrette featuring aged vinegar, honey, and Dijon mustard. The dressing provides acidity and subtle sweetness to unify the ingredients.
This salad makes a light yet satisfying meal combining protein, vegetables, and greens. It can be served for lunch or dinner where fresh, simple cooking highlights ingredient flavors. The recipe requires moderate stove-top cooking steps to produce a balanced dish with both cooked and fresh elements.
Ingredients
- 12 asparagus spears
- 3 tbsp olive oil divided
- 2 garlic minced, cloves
- 14 cherry tomatoes or plum tomatoes
- 2 salmon filets
- 3 cups salad greens mixed
- 2 tbsp feta cheese
- salt to taste
- black pepper to taste
Balsamic Vinaigrette
- 2 tbsp balsamic vinegar aged
- 3 tbsp olive oil
- 1 tsp honey
- 1/2 tsp Dijon mustard
- salt to taste
- black pepper to taste
Instructions
- Heat 1-2 tbsp of olive oil in a sauté pan over medium heat. Add the minced garlic and stir for 30 seconds. Add the asparagus, season with salt and pepper and sauté for 4-5 minutes, or until tender. Remove the asparagus to a plate.
- Add one tablespoon of olive oil to the same sauté pan cook the tomatoes on medium heat. Let them sit for 2 minutes, to blister, before stirring. Then stir and cook for an additional 2-3 minutes. Remove the tomatoes to a plate.
- Add the salmon to the same sauté pan (adding additional olive oil if necessary) and cook on medium heat, skin side down, for 2-3 minutes. Season the top side with salt and pepper. Flip the salmon and cook for another 1-2 minutes, or until barely cooked through.
- To serve, divide the salad greens between two plates. Add a piece of salmon, half the asparagus and tomatoes. Top with a sprinkling of feta cheese and drizzle with dressing.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2servings
Amount Per Serving
Calories 737 kcal
% Daily Value*
| Calories | 737kcal | 37% |
| Carbohydrates | 17g | 6% |
| Protein | 40g | 80% |
| Fat | 56g | 86% |
| Saturated Fat | 10g | 50% |
| Cholesterol | 108mg | 36% |
| Sodium | 314mg | 13% |
| Potassium | 1407mg | 30% |
| Fiber | 2g | 8% |
| Sugar | 10g | 20% |
| Vitamin A | 2130IU | 43% |
| Vitamin C | 47.4mg | 53% |
| Calcium | 154mg | 15% |
| Iron | 5.1mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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