Wild Salmon with Asparagus 


Salmon, salad and asparagus – the perfect spring meal. Also great for a weeknight meal. If you don’t have asparagus swap for green beans.

8 tsp balsamic vinegar
4 tsp olive oil
1/8 tsp salt
4 tsp capers, drained
1 lb asparagus, steamed and cooled 
1 lb salmon, skin on
Olive oil spray
6 c mixed greens
1/4 c shaved parmigiano

Preheat oven to 400.

Season salmon with salt and pepper. Spray a baking sheet with olive oil, then spray salmon. Bake for 15 – 20 minutes, until cooked through.

Combine balsamic, olive oil, salt and pepper and capers in a small jar. Shake to combine.

Toss greens with dressing and divide amoung for plates. Top with 1/4 asparagu and salmon and a little parmegiano cheese.

Serves 4.


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