Salmon Asparagus Salad with Blistered Tomatoes

Ingredients:

12 asparagus spears
3 tablespoons olive oil
2 cloves garlic (chopped)
14 cherry or plum tomatoes
2 salmon fillets
3 cups mixed salad leaves
2 tablespoons feta cheese
salt and pepper (to taste)

For the salad dressing:
2 tablespoons aged balsamic vinegar
3 tablespoons olive oil
1 teaspoon honey
1/2 teaspoon French mustard DIJON
salt and pepper (to taste)

Directions:

1. Heat 1-2 tablespoons olive oil in a frying pan over medium heat. Add the chopped garlic and stir for 30 seconds. Add the asparagus, season with salt and pepper and cook for 4-5 minutes (until tender). Then transfer the asparagus to a plate.
2. In the same pan, add one tablespoon of olive oil and cook the tomatoes over medium heat. Let them sit undisturbed in the pan for 2 minutes before stirring, until they are browned. Then stir and cook for another 2-3 minutes. Transfer the tomatoes to a plate.
3. In the same pan, add the salmon (add more olive oil if necessary) and cook over medium heat, skin side down, for 2-3 minutes. Season the top side with salt and pepper. Flip the salmon and cook for another 1-2 minutes.
4. Divide the lettuce mixture between two plates. Add the salmon, asparagus and tomatoes. Sprinkle the feta cheese on top and drizzle with the dressing. Enjoy!

Yield: 2 servings
Recipe: downshiftology.com