Alexandria Crow's Salmon al Forno Salad

"This dish has a warmth and richness to it—it’s comforting,” says Alexandria Crow. “Eating it was the first moment I felt that limiting my diet was going to be OK.”
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Salmon Al Forno Salad

This dish has a warmth and richness to it—it’s comforting,” says Alexandria Crow. “Eating it was the first moment I felt that limiting my diet was going to be OK.”

Ingredients

  • 2 garlic cloves, chopped
  • 2 sprigs fresh rosemary, chopped Juice of 1 lemon
  • 4 tbsp olive oil, divided
  • 2 4-oz pieces wild-caught, skin-on
  • salmon steaks
  • 4 cups arugula
  • 1 Hass avocado, diced
  • 1/2 lb asparagus, cut into 1-inch pieces, blanched and cooled

Preparation

Heat broiler. In a bowl, combine garlic, rose- mary, half of the lemon juice, 2 tbsp olive oil, a pinch of sea salt, and freshly ground black pepper. Rub garlic mixture liberally over the non-skin side of the salmon and bake on a baking sheet, skin side down, until cooked through, about 8 minutes.

In a bowl, whisk together remaining lemon juice and oil; salt to taste. Toss with arugula, avocado, and asparagus. Divide salad among two plates and top with fish.

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Nutrition Information

  • Serving Size: 2
  • Calories: 579
  • Carbohydrate Content: 17 g
  • Fat Content: 47 g
  • Fiber Content: 10 g
  • Protein Content: 29 g
  • Saturated Fat Content: 7 g