Roasted Dill Salmon Salad With Spring Asparagus and Baby Potatoes

Waiting for Spring? Throw this together to get you in the mood!

Print Recipe
Serves: 4 Cooking Time: 20 Minutes

Ingredients

  • 2 - 4 Oz pieces of Salmon
  • 1/2 Lemon
  • 1 Bunch of fresh dill
  • 15 Baby new potatoes
  • 2 Oz of Cypress Grove PsycheDillic
  • 1 Bunch of Michigan asparagus
  • 4 Teaspoon of olive oil
  • 2 Bunches of romaine lettuce
  • 3 Tablespoons of Balsamic vinegar
  • 1/2 Red Pepper
  • Salt
  • Pepper

Instructions

1

Roast the vegetables on a large piece of foil, place slice red peppers, cleaned asparagus, and baby new potatoes.

2

Drizzle with olive oil, salt and pepper and throw on the grill.

3

Place the salmon in foil and drizzle with olive oil, salt, pepper, fresh dill and 1/2 of a lemon, leave the lemon on top of the salmon seal the foil and throw on the grill.

4

Chop cleaned romaine and add the crumbled goats cheese.

5

When the vegetable and salmon are cooked, let them cool and add to the romaine.

6

Toss with olive oil, salt, pepper and balsamic vinegar and garnish with fresh dill.

Notes

Tip: Move the vegetables around often to prevent burning

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