Ingredients

• 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

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Directions

• In a small bowl, whisk the syrup, mustard, oil and dill; set aside.

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• 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.

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• 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.

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• 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.

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• Total Time

  Prep/Total Time: 30 min.

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• Makes

  4 servings