Salmon Asparagus Salad with Blistered Tomatoes
Salmon and asparagus salad is kicked-up a notch with the addition of blistered tomatoes and feta cheese. Its elegant but simple - the best!
- Prep time
- 10 min
- Cook time
- 20 min
- Yield
- 2 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 12 spears asparagus
- 3 tbsp olive oil (divided)
- 2 garlic cloves (minced)
- 14 cherry or plum tomatoes
- 2 filets salmon
- 3 cups mixed salad greens
- 2 tbsp feta cheese
- salt and pepper (to taste)
- 2 tbsp aged balsamic vinegar
- 3 tbsp olive oil
- 1 tsp honey
- 1/2 tsp dijon mustard
- salt and pepper (to taste)
Instructions
- 1
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.
- 2
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.
- 3
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.
- 4
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.