Warm Salmon & Asparagus Salad

Ingredients:

• 2 pounds asparagus, trimmed
• 2 tbsp. + 2 tsp. extra-virgin olive oil, divided, plus extra for baking dish
• 4 (6 oz. ) salmon fillets
• 2 tbsp. coarse-grain Dijon Mustard
• 1 tbsp. white wine vinegar
• 5 oz. mesclun greens (6 cups)
• salt
• freshly ground black pepper

Makes 4 Servings

1. Heat oven to 450 F.
2. Place asparagus in a single layer in a baking pan; drizzle with 2 teaspoons of the oil, season with salt and pepper, and turn to coat. Bake until lightly browned, about 20 minutes.
3. While asparagus is roasting, season salmon with salt and pepper. Lightly brush a baking dish with oil, add salmon, and bake until fish flakes easily with a fork, 10-12 minutes.
4. Place mustard, vinegar, remaining oil, 1/4 teaspoon salt, and 1/8 teaspoon pepper in a glass jar with a lid. Close tightly and shake vigorously to combine; adjust seasoning if necessary.
5. Combine greens and 2 tablespoons of the dressing in a mixing bowl; toss to coat. Drizzle remaining dressing over  the fish and serve with asparagus and greens.

WW POINTS VALUE: 12 pts.

 

Note: This recipe appears in the South Beach Diet Quick & Easy Cookbook. This is a nice and filling way to kick-start your new lifestyle. Salmon may have a lot of point value the health benefits include protein, thiamin, niacin, omega-3 fatty acids, potassium, Vitamin D, Vitamins B6 and B12. You can enjoy this salad in the summer by grilling both the asparagus and the salmon and your salad will still be delicious. The mustard vinaigrette dressing adds a nice touch of flavor to the salad.  I highly recommend adding garlic to the dressing and to the salmon because garlic always makes everything better. You can also use arugula or spinach in place of the mescluns as well. Fast food can be good for you any day of the week.