Salmon Asparagus Recipe
Organic, certified sustainable Norwegian salmon, organic greens, asparagus, feta, walnuts, tomatoes, dried cranberries. House made lemon balsamic vinaigrette.
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Ingredients
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Main Ingredients
Lemon Balsamic Vinaigrette
Method
Preparing the Salmon and Asparagus
- 1
Preheat the Oven
Preheat your oven to 400°F (200°C).
- 2
Prepare the Salmon
Place the Norwegian salmon fillets on a baking sheet lined with parchment paper. Drizzle with olive oil, and season with salt and pepper.
- 3
Prepare the Asparagus
Trim the ends of the organic asparagus and place them on the same baking sheet. Drizzle with olive oil, and season with salt and pepper.
- 4
Bake
Bake the salmon and asparagus in the preheated oven for about 12-15 minutes or until the salmon is cooked through and flakes easily with a fork.
Making the Salad and Vinaigrette
- 5
Prepare the Salad
In a large bowl, combine the organic mixed greens, cherry tomatoes, chopped walnuts, dried cranberries, and crumbled feta cheese.
- 6
Make the Vinaigrette
In a small bowl or jar, whisk together the extra virgin olive oil, balsamic vinegar, fresh lemon juice, and minced garlic. Season with salt and pepper to taste.
- 7
Combine
Drizzle the vinaigrette over the salad and toss gently to combine.
Serving
- 8
Plate the Dish
Once the salmon and asparagus are cooked, plate them alongside the salad. Drizzle any remaining vinaigrette over the salmon if desired.
- 9
Enjoy
Serve immediately and enjoy your healthy Salmon Asparagus dish!
