Grilled Salmon with Asparagus and Fennel Salad

Ingredients

• 2 salmon fillets (6 oz each)
• 1 bunch asparagus, trimmed
• 12 small purple potatoes, halved
• 1 small fennel bulb, thinly sliced
• 2 cups mixed greens
• 1 grapefruit, segmented
• 2 tbsp pumpkin seeds
• 1 tbsp olive oil
• 1 tsp lemon zest
• 1 tsp lemon juice
• 1 tsp honey
• 1 tsp Dijon mustard
• 1 tsp fresh dill, chopped
• 1 tsp fresh parsley, chopped
• 1 tsp salt
• 1/2 tsp black pepper
• 1 small sourdough roll
• 1 tbsp butter

Instructions

1. Preheat oven to 400°F (200°C).
2. Toss purple potatoes with 1 tsp olive oil, salt, and pepper. Roast on a baking sheet for 20-25 minutes until tender and golden.
3. While potatoes roast, toss asparagus with 1 tsp olive oil, salt, and pepper. Grill or roast for 10-12 minutes until tender and charred.
4. In a small bowl, whisk together lemon zest, lemon juice, honey, Dijon mustard, dill, parsley, salt, and pepper to make the dressing.
5. In a large bowl, combine fennel slices, mixed greens, grapefruit segments, and pumpkin seeds. Drizzle with half the dressing and toss gently.
6. Season salmon fillets with salt and pepper. Heat a skillet over medium-high heat and sear salmon skin-side down for 4-5 minutes until crispy.
7. Flip salmon and cook for another 3-4 minutes. Transfer to a plate and top with the remaining dressing.
8. Slice the salmon into portions and arrange on the plate with asparagus, roasted potatoes, and the fennel salad.
9. Serve with a warm sourdough roll and a small dish of butter mixed with chopped dill.