Ingredients

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.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.
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.

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