Salmon Salad with Basil Vinaigrette
Net Carbs 3g
Makes 4 serving
|1||pound asparagus, trimmed|
|1-1/4||teaspoons salt, divided|
|1||pound salmon fillets|
|1-1/2||teaspoons olive oil|
|1/4||teaspoon black pepper|
- Prepare Basil Vinaigrette. Preheat oven to 400°F or preheat grill to medium-hot. Place 3 inches of water and 1 teaspoon salt in large saucepan or Dutch oven. Bring to boil over high heat. Add asparagus; boil gently 6 to 8 minutes or until asparagus is crisp-tender; drain and set aside.
- Brush salmon with olive oil. Sprinkle with remaining 1/4 teaspoon salt and pepper. Place fish in shallow baking pan; cook 11 to 13 minutes or fish just begins to flake when tested with a fork. (Or, grill on well-oiled grid over medium-hot coals 4 or 5 minutes per side or until fish just begins to flake when tested with a fork.)
- Remove skin from salmon. Break salmon into bite-size pieces. Arrange salmon over asparagus spears on serving plate. Spoon Basil Vinaigrette over salmon. Serve with lemon wedges.
|Serving Size:||1-1/2 cups|
|Total Fat||24 g|
|Saturated Fat||5 g|
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