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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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.
Nutrition Information
- Serving Size 2
- Calories 579
- Carbohydrate Content 17 g
- Cholesterol Content 0 mg
- Fat Content 47 g
- Fiber Content 10 g
- Protein Content 29 g
- Saturated Fat Content 7 g
- Sodium Content 0 mg
- Sugar Content 0 g
- Trans Fat Content 0 g
- Unsaturated Fat Content 0 g