Maple syrup and Dijon mustard are the secret to fabulously flavored salmon and asparagus salad.
Salmon and Asparagus Salad
- Prep Time 30 min
- Total 30 min
- Servings 4
- Ingredients 9
Ingredients
Maple-Dijon Dressing
- 1/3 cup maple-flavored syrup
- 2 tablespoons Dijon mustard
- 2 tablespoons olive or vegetable oil
Salad
- 1 salmon fillet, 1/2 inch thick (1 lb)
- 1 lb asparagus spears
- 4 cups baby salad greens
- 1 cup shredded carrots (about 1 1/2 medium)
- 2 hard-cooked eggs, cut into 8 wedges
- Freshly ground black pepper, if desired
Instructions
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Step1Heat gas or charcoal grill.
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Step2In small bowl, mix all Maple-Dijon Dressing ingredients with wire whisk.
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Step3Cut salmon crosswise into 4 pieces. Brush salmon with 1 tablespoon of the dressing. In large bowl, toss asparagus and 1 tablespoon of the dressing. Place asparagus in grill basket (grill “wok”).
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Step4When grill is heated, place asparagus and salmon, skin side down, on gas grill over medium heat or on charcoal grill over medium coals; cover grill. Cook asparagus 7 to 10 minutes and salmon 10 to 15 minutes, shaking grill basket or turning asparagus occasionally, until asparagus is crisp-tender and salmon flakes easily with fork.
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Step5Slide pancake turner between salmon and skin to remove each piece from skin. On 4 plates, divide salad greens, carrots and eggs. Top with salmon and asparagus. Sprinkle with pepper. Serve with remaining dressing.
Nutrition
385
Calories
17g
Total Fat
30g
Protein
28g
Total Carbohydrate
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 385
- Calories from Fat
- 155
- Total Fat
- 17g
- Saturated Fat
- 4g
- Cholesterol
- 180mg
- Sodium
- 340mg
- Total Carbohydrate
- 28g
- Dietary Fiber
- 3g
- Protein
- 30g
% Daily Value*:
- Iron
- 12%
- 12%
Exchanges:
1 Starch; 3 Vegetable; 3 Lean Meat; 1 Fat;Carbohydrate Choice
2Tips from the Betty Crocker Kitchens
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