Ingredients

1 pound salmon
5 tablespoons extra virgin olive oil, divided
½ teaspoon kosher salt
½ teaspoon freshly ground black pepper
8 ounces asparagus
1 cup halved cherry tomatoes
5 ounces mixed greens (about 4 cups)

Dijon Vinaigrette:
¼ cup balsamic vinegar
1 tablespoon Dijon-style mustard
¼ teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
1/8 teaspoon dried basil
1 clove garlic, finely chopped
½ cup extra virgin olive oil

Description

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