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Recipe Summary

prep:
25 mins
roast:
14 mins at 450°
Servings:
4
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Ingredients

Ingredient Checklist

Directions

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.

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

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