Salmon & Asparagus Recipe

Prepare vegetables

Rinse the baby greens thoroughly and spin dry or pat dry with paper towels. Halve the roma tomatoes lengthwise and then slice each half into 3–4 wedges. If marinated red onions are store-bought, drain lightly; if homemade, thinly slice and drain excess marinade. Quarter the marinated artichoke hearts if not already quartered.

In a large bowl, combine the baby greens, sliced roma tomatoes, marinated red onions, and artichoke hearts. Toss gently to mix and set aside in a cool spot while you cook the salmon and asparagus.

Make glaze

In a small bowl or measuring cup, whisk together 2 tbs honey, 2 tbs soy sauce, 1 tbs rice vinegar, grated ginger, minced garlic, 1/2 tsp sesame oil, and red pepper flakes if using. Taste and adjust sweetness or saltiness as desired. Reserve about 1 tbs of this glaze for finishing the plated salmon.

Preheat and season

Preheat oven to 400°F (200°C) if roasting asparagus together with salmon, or heat a large skillet over medium-high heat if pan-searing. Pat salmon fillets dry with paper towel. Brush both sides lightly with olive oil and season with 1 tsp kosher salt and 1/2 tsp freshly ground black pepper (divide between fillets). Trim woody ends off asparagus and toss spears with 1 tbs olive oil and a pinch of salt and pepper.

Cook salmon (oven method)

Place salmon skin-side down on a lined baking sheet or in a roasting pan. Arrange asparagus alongside in a single layer. Roast in the preheated oven for 10–12 minutes for 1-inch-thick fillets (longer for thicker fillets) until salmon reaches an internal temperature of 125–130°F for medium or flakes easily with a fork. During the last 2 minutes of cooking, brush the tops of the salmon with most of the honey soy glaze and return to oven to set the glaze.

Cook salmon (skillet method)

Heat a tablespoon of olive oil in a large nonstick or cast-iron skillet over medium-high. Add salmon fillets skin-side down and sear 4–5 minutes until crisp and the fish releases easily. Flip and reduce heat to medium. Spoon honey soy glaze over the tops and cook 2–4 more minutes until desired doneness (internal 125–130°F for medium). In a separate skillet or during the last 3–4 minutes in the same pan, add asparagus and cook, turning occasionally, until tender-crisp and lightly charred (about 4–6 minutes).

Remove salmon and asparagus from heat. Let the salmon rest 2 minutes; brush with the reserved 1 tbs glaze for extra shine and flavor.

Prepare dressing

In a small bowl or jar, whisk together 3 tbs extra-virgin olive oil, 2 tbs fresh orange juice, 1 tbs fresh lemon juice, 1 tsp honey, 1/2 tsp Dijon mustard, 1/4 tsp salt, and 1/4 tsp black pepper until emulsified. Taste and adjust acidity or seasoning. Reserve until ready to dress the salad.

If desired, swirl a teaspoon or two of the honey soy glaze into the vinaigrette for a sweeter Asian-citrus note (optional).

Toss the salad base gently with about two-thirds of the citrus vinaigrette (reserve the remainder for serving) so greens are lightly coated. Divide the dressed salad between two plates or bowls.

Top each portion of salad with one salmon fillet and 6 asparagus spears. Drizzle a little extra honey soy glaze on the salmon and a light drizzle of remaining citrus vinaigrette around the plate if desired.

Sprinkle toasted sesame seeds and chopped parsley or dill over the dish for garnish. Serve immediately.