Asparagus Salad with Salmon

Perfect for a light meal

When I think of spring recipes, two things come to mind. Asparagus and peas. Both are delicate and light and perfect in spring salads. When buying asparagus, look for lightly bunched tips and thin stalks. This will ensure your asparagus is not woody or bitter.

When making this recipe, I started with roasting my asparagus with garlic and avocado oil. I spread it out on a foil-lined baking sheet, tossed it with the garlic, oil, salt, and pepper. Then roasted it for about 15 minutes at 425 degrees. The asparagus caramelizes a little which brings out the sweetness and creates a more intense flavor for this dish.

I also used Israeli couscous, also known as pearl couscous.

In this case, I went with whole wheat. I try to limit my gluten intake but, in this case, there really isn’t a good substitute. If you are gluten free, quinoa would also work well in this salad.

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Asparagus Salad with Salmon

A bright spring salad
Prep Time 30 mins
Cook Time 10 mins
Total Time 40 mins
Course Main Course, Salad
Cuisine American
Servings 2

Ingredients
  

  • 1 1/2 cups Israel Couscous
  • 2 cups Vegetable Stock
  • 1 bunch Asparagus
  • 2 cloves Garlic minced
  • Zest of one Lemon
  • 3 Scallions chopped
  • 1 tsp Dried Dill
  • 1 tsp Dried Tarragon
  • 2 tbsp Avocado Oil divided
  • 1 lb Salmon fillets
  • Salt and Pepper to taste
  • Pumpkin Seeds optional
  • Feta Cheese optional

For the Dressing

  • 1/4 cup Olive Oil
  • 1/4 cup Lemon Juice
  • 1 tbsp Coarse Dijon Mustard
  • Salt and Pepper to taste

Instructions
 

  • Preheat the oven to 425 degrees.
  • Trim the asparagus of their woody ends. Toss with the minced garlic, salt, pepper, and 1 tablespoon of the avocado oil. Spread in a single layer on a foil lined baking sheet and roast for 15 minutes.
  • Meanwhile, season the salmon with salt and pepper. Heat the remaining tablespoon in a pan over medium-high heat. Add the salmon and cook 6 to 8 minutes per side, depending on thickness. Set aside.
  • Combine the dressing ingredients in a small food processor or blender. Set aside.
  • In a small pot, combine the couscous and vegetable stock. Prepare according to package instructions. Allow to cool to room temperature.
  • In a large bowl, combine the cooked couscous, roasted asparagus, lemon zest, scallions, dill, and tarragon. Toss to combine. Top with pumpkin seeds and feta, if desired. Add the salmon and serve.
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