Asparagus Salad With Grilled Salmon

• 1/3 cup maple syrup
• 2 tablespoons Dijon mustard
• 1 tablespoon olive oil
• 1 teaspoon snipped fresh dill
• 4 salmon fillets (4 ounces each)
• 1 pound fresh asparagus, trimmed
• 4 cups spring mix salad greens
• 1 cup shredded carrots
• 1 hard-boiled large egg, cut into eight wedges
• Coarsely ground pepper

1. In a small bowl, whisk the syrup, mustard, oil and dill; set aside.
2. Place salmon skin side down on grill rack. Grill, covered, over medium heat for 5 minutes. Meanwhile, in a shallow bowl, drizzle asparagus with 1 tablespoon dressing; toss to coat. Arrange asparagus on a grilling grid; place on the grill rack with salmon. Spoon 1 tablespoon dressing over salmon.
3. Grill salmon and asparagus, covered, for 4-6 minutes or until salmon flakes easily with a fork and asparagus is crisp-tender, turning asparagus once.
4. Divide salad greens among four plates and sprinkle with carrots. Remove skin from salmon. Arrange the egg wedges, asparagus and salmon over salads. Drizzle with remaining dressing; sprinkle with pepper.

maple syrup, mustard, olive oil, dill, salmon, fresh asparagus, spring mix salad greens, carrots, egg, ground pepper

Taken from www.tasteofhome.com/recipes/asparagus-salad-with-grilled-salmon/ (may not work)