Asparagus Salmon Salad

What You Need:

For Salad:

1/2 bunch of asparagus trimmed (more or less depending on how much you want)

1 head of butter lettuce torn into bite size pieces

1/4 cup walnuts roughly chopped

Feta cheese (as much as you like)

For Salmon:

4-6oz. wild salmon (or chicken)

A good drizzle of olive oil 

Trader Joe’s Lemon Pepper 

Pinch of sea salt 

Dressing:

1/2 package of fresh mint leaves finely chopped 

1/2 shallot diced

1 large cloves of garlic minced 

3 T rice vinegar

1 T honey

1/4 cup olive oil

Fresh ground black pepper 

What You Do:

Bring a large pot of water to a boil. Fill a large bowl with ice and water. Set aside. Line a rimmed baking sheet with tinfoil. Once water is boiling add asparagus and let it cook for 2-3 mins. Quickly (using tongs) transfer asparagus to the ice water bath for 2-3 minutes. Transfer asparagus to a plate or baking sheet lined with paper towels to dry. Set aside.  Preheat your oven to broil on high. Make sure you move your oven rack up to the second from the top setting. Next prepare your dressing. Add all ingredients to a dressing shaker, food processor or blender. I like the larger chunks of shallots and mint but if you prefer a smoother consistently, blending will accomplish that! For the Salmon; lay salmon on foil lined baking sheet and generously coat with lemon pepper seasoning (almost to make a crust). Sprinkle with a pinch of sea salt and a good drizzle of olive oil! Pop it in the oven for 6-8 minutes! 

While your salmon is baking assemble your salad-Bibb lettuce, walnuts, feta cheese and asparagus (cut into 2 in pieces). Dress your salad (with as much or as little dressing as you prefer) and toss. Once your salmon is done just pop that baby on top and dive in!! So good, so quick, so easy! Enjoy y’all!

(recipe inspo Pamala Salsman)