Roast Salmon And Asparagus Salad

• 12 thin asparagus spears, ends snapped off
• 2 fillets salmon, 5 ounces each
• 2 tbsp olive oil
• 1/2 tsp salt
• Freshly ground pepper
• 2 cups mixed salad greens
• 3 tbsp chicken broth
• 1 tbsp lemon juice
• 1 tsp minced fresh dill

1. 1. Heat oven to 400 degrees. Place asparagus spears in one side of a shallow greased roasting pan. Arrange salmon fillets, skin-side down, next to asparagus. Drizzle 1 tablespoon of the oil over asparagus and salmon; sprinkle with 1/4 teaspoon of the salt and pepper to taste. Roast until salmon is cooked through, about 10 minutes. (If salmon is done but asparagus is still hard, remove salmon and set aside; roast asparagus 5 minutes.) Set asparagus and salmon aside to cool to lukewarm, about 15 minutes.
2. 2. Arrange 1 cup of the salad greens on each of two plates; top with half of the asparagus spears. Remove salmon skin, if desired; place salmon fillets over asparagus. Combine remaining 1 tablespoon of the oil, chicken broth and lemon juice in a bowl. Stir in dill, remaining 1/4 teaspoon of the salt and 1?8 teaspoon of the pepper. Spoon over salads.
3. NUTRITIONAL INFORMATION
4. Serving size:
5. Calories 379
6. Calories from Fat 57
7. Total Fat 24g
8. Saturated Fat 3g
9. Cholesterol 90mg
10. Sodium 747mg
11. Total Carbohydrates 6g
12. fiber 3g

thin, salmon, olive oil, salt, freshly ground pepper, mixed salad greens, chicken broth, lemon juice, fresh dill

Taken from www.epicurious.com/recipes/member/views/roast-salmon-and-asparagus-salad-50030192 (may not work)