Salmon and Asparagus Salad (#22)

Salmon and Asparagus Salad (#22)

Basic Information

• Servings: 2
• Serving Size: 1 bowl
• Difficulty: 2
• Budget: 4
• Prep Time: 10
• Cook Time: 15
• Total Time: 25
• Meal Type: Main Dish

Diet Types

• Omnivore
• Low-Carb
• High-Protein
• Paleo
• Whole30
• Gluten-Free
• Pescatarian

Equipment

• Medium skillet
• Medium bowl
• Tongs
• Measuring spoons

Ingredients

1. 8 ounces salmon fillet
2. 1 cup asparagus, trimmed
3. 2 cups mixed greens
4. 1 tablespoon olive oil
5. 1 teaspoon lemon juice
6. 1/4 teaspoon salt
7. 1/4 teaspoon black pepper

Directions

1. In a medium skillet over medium heat, heat 1/2 tablespoon olive oil.
2. Season salmon with salt and pepper, cook for 4-5 minutes per side until flaky (internal temperature 145°F), then remove to a plate.
3. In the same skillet, add asparagus and sauté until tender, about 5-7 minutes.
4. In a medium bowl, toss mixed greens with remaining olive oil and lemon juice.
5. Divide greens into two bowls, top each with half the salmon and asparagus, and serve warm or chilled.

Storage

Refrigerate components separately in airtight containers for up to 3 days. Assemble fresh before eating.

Nutrition

• Calories: 340
• Protein: 26g
• Fat: 22g
• Carbs: 6g
• Fiber: 0
• Sugar: 0
• Sodium: N/A
• Cholesterol: N/A