experiencelifemag.com Print › | Back › Salmon and Asparagus Salad With Pesto Vinaigrette Makes four dinner salads By Jennifer Chandler June 2008 Salad 4 boneless salmon fillets (4 to 6 ounces) Kosher salt and freshly ground pepper 1 tbs. olive oil 1/2 bunch (about 1/2 pound) asparagus spears, trimmed 1 bag (10 ounces) hearts of romaine 3/4 cup cherry tomatoes, halved Preheat oven to 400 degrees F. Place the salmon fillets, skin side down, in a shallow baking dish. Season with salt and pepper to taste. Drizzle with the olive oil. Bake until just cooked through and easily flakes to the touch, about 15 minutes. Remove from the oven and let cool to room temperature. Once the salmon has cooled, gently flake with a fork, discarding the skin. Cut the trimmed asparagus spears into 1 1/2-inch pieces. In a medium pot, bring salted water to a boil. Add the asparagus and cook until vibrant green and crisp tender, about 1 to 1 1/2 minutes. Drain the asparagus and immerse in an ice water bath to stop the cooking process. Drain again and place in a large salad bowl. Add the hearts of romaine, salmon and cherry tomatoes. Add the vinaigrette to taste and gently toss. Serve immediately. Pesto Vinaigrette 3/4 cup loosely packed fresh basil leaves, rinsed and patted dry 1 small garlic clove, minced 1 tbs. finely grated Parmesan cheese 1 tbs. pine nuts, toasted and cooled to room temperature* 1 1/2 tbs. red wine vinegar 1/2 cup extra-virgin olive oil Kosher salt and freshly ground pepper In a food processor or blender, purée the basil, garlic, Parmesan cheese, pine nuts, vinegar and oil until smooth. Season with salt and pepper to taste. Makes about 3/4 cup. *To toast pine nuts, spread the nuts evenly on a baking sheet and place in a preheated 325 degree F oven. Toast, stirring occasionally so that they evenly brown, until they start to turn golden and are fragrant, about three minutes. Remove from the oven and let cool. Pine nuts can also be toasted in your toaster oven. Recipe excerpted from Simply Salads by Jennifer Chandler (Thomas Nelson, 2007).

Salmon and Asparagus Salad With Pesto Vinaigrette

Makes four dinner salads

Salad

• 4 boneless salmon fillets (4 to 6 ounces)
• Kosher salt and freshly ground pepper
• 1 tbs. olive oil
• 1/2 bunch (about 1/2 pound) asparagus spears, trimmed
• 1 bag (10 ounces) hearts of romaine
• 3/4 cup cherry tomatoes, halved

Preheat oven to 400 degrees F. Place the salmon fillets, skin side down, in a shallow baking dish. Season with salt and pepper to taste. Drizzle with the olive oil. Bake until just cooked through and easily flakes to the touch, about 15 minutes. Remove from the oven and let cool to room temperature. Once the salmon has cooled, gently flake with a fork, discarding the skin.

Cut the trimmed asparagus spears into 1 1/2-inch pieces. In a medium pot, bring salted water to a boil. Add the asparagus and cook until vibrant green and crisp tender, about 1 to 1 1/2 minutes. Drain the asparagus and immerse in an ice water bath to stop the cooking process. Drain again and place in a large salad bowl. Add the hearts of romaine, salmon and cherry tomatoes. Add the vinaigrette to taste and gently toss. Serve immediately.

Pesto Vinaigrette

• 3/4 cup loosely packed fresh basil leaves, rinsed and patted dry
• 1 small garlic clove, minced
• 1 tbs. finely grated Parmesan cheese
• 1 tbs. pine nuts, toasted and cooled to room temperature*
• 1 1/2 tbs. red wine vinegar
• 1/2 cup extra-virgin olive oil
• Kosher salt and freshly ground pepper

In a food processor or blender, purée the basil, garlic, Parmesan cheese, pine nuts, vinegar and oil until smooth. Season with salt and pepper to taste. Makes about 3/4 cup.

*To toast pine nuts, spread the nuts evenly on a baking sheet and place in a preheated 325 degree F oven. Toast, stirring occasionally so that they evenly brown, until they start to turn golden and are fragrant, about three minutes. Remove from the oven and let cool. Pine nuts can also be toasted in your toaster oven.

Recipe excerpted from Simply Salads by Jennifer Chandler (Thomas Nelson, 2007).

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