Delicious Salmon Salad with Fresh Basil Vinaigrette Recipe

INGREDIENTS

Basil Vinaigrette (recipe) 1 pound asparagus, trimmed 1‑1/4 teaspoons salt, divided 1 pound salmon fillets 1‑1/2 teaspoons olive oil 1/4 teaspoon black pepper 4 lemon wedges

PREPARATION:

1. Prepare Basil Vinaigrette. Preheat oven to 400°F or preheat grill to medium-hot. Place 3 inches of water and 1 teaspoon salt in large saucepan or Dutch oven. Bring to boil over high heat. Add asparagus; boil gently 6 to 8 minutes or until asparagus is crisp-tender; drain and set aside.
2. Brush salmon with olive oil. Sprinkle with remaining 1/4 teaspoon salt and pepper. Place fish in shallow baking pan; cook 11 to 13 minutes or fish just begins to flake when tested with a fork. (Or, grill on well-oiled grid over medium-hot coals 4 or 5 minutes per side or until fish just begins to flake when tested with a fork.)
3. Remove skin from salmon. Break salmon into bite-size pieces. Arrange salmon over asparagus spears on serving plate. Spoon Basil Vinaigrette over salmon. Serve with lemon wedges.

This recipe appears in: Salads NUTRITIONAL INFORMATION: Serving Size: 1-1/2 cups Sodium 856 mg Protein 25 g Fiber 2 g Carbohydrate 5 g Cholesterol 56 mg Saturated Fat 5 g Total Fat 24 g Calories 332