Ingredient Checklist


Instructions Checklist
  • Heat oven to 450°. Place salmon and asparagus on separate baking pans. Drizzle 1 tbsp of the olive oil over asparagus; season salmon and asparagus with 1/2 tsp of the salt and 1/4 tsp of the pepper. Roast at 450° for 12 to 14 minutes, until salmon flakes and asparagus is tender. Cut asparagus into 1-inch pieces.

  • Meanwhile, whisk sour cream, remaining 1 tbsp olive oil, the lemon juice, garlic, mustard, Worcestershire, anchovy paste (if using), remaining 1/4 tsp each salt and pepper and 3 tbsp of the Parmesan. Set aside.

  • In a large bowl, toss romaine, onion, tomatoes and asparagus. Add half the dressing and remaining 2 tbsp Parmesan; toss to coat.

  • Serve salad with salmon and remaining dressing on the side.

Nutrition Facts

387 calories; 21 g total fat; 6 g saturated fat; 87 mg cholesterol; 661 mg sodium. 17 g carbohydrates; 7 g fiber; 34 g protein;