Seared Salmon with Asparagus, Avocado and Shaved Fennel Salad
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Seared Salmon with Asparagus, Avocado and Shaved Fennel Salad
Seared Salmon with Asparagus, Avocado and Shaved Fennel Salad
Ingredients
4 (6- oz.) salmon fillets
Salt and pepper to taste
1 tbsp. olive oil

Salad:
4 cups 1-inch pieces asparagus
2 cups watercress
2 tbsp. minced chives
2 medium fennel bulbs, cut in half and thinly sliced
1 avocado, peeled, pitted and cubed
3 tbsp. lemon juice
3 tbsp. unseasoned rice vinegar
3 tbsp. olive oil
1 tbsp. Dijon mustard
1 tsp. honey
1 clove garlic, finely minced
Directions

Prep: 20 minutes, Cook: 15 minutes, Serves: 4

1. Preheat oven to 450°F. Season salmon on both sides with salt and pepper. Heat oil in a large ovenproof skillet over medium heat; add salmon, skin side down, and cook for 3 minutes on each side. Place skillet in oven and cook for 6 minutes.

2. Bring a small pot of water to a boil; add asparagus and cook for 3 minutes. Drain, then place in a bowl of ice water to chill.

3. Stir together asparagus, watercress, chives, fennel and avocado in a large mixing bowl. Season with salt and pepper; set aside.

4. Whisk together lemon juice, rice vinegar, olive oil, mustard, honey and garlic in a small bowl. Drizzle onto salad and lightly toss. Divide salad between 4 plates, and top with seared salmon.

Nutritional Information:
639 calories, 41 g protein, 45 g total fat (8 g sat., 0 g trans), 22 g carbohydrate, 10 g fiber 9 g sugar, 94 mg cholesterol, 265 mg sodium, 19 points