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Grilled Salmon with Asparagus Salad


  • 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


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

  • 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.

  • 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.

  • 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.

  • Total Time

    Prep/Total Time: 30 min.

  • Makes

    4 servings

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