Grilled Salmon and Vegetable Salad

Makes 4 servings

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 ⅛teaspoon freshly ground black pepper ⅛teaspoon dried basil 1 clove garlic, finely chopped ½ cup extra virgin olive oil

Calories 230 (40% from fat) carb.8g pro. 26g fat 10g sat. fat 2g chol. 65mg sod. 330mg calc. 132mg fiber 2g

Preheat one side of the Cuisinart® 50/50 Grill, fitted with the grill plates, to high and one side to medium.* In a baking pan, coat the salmon fillet with 3 tablespoons of olive oil and ¼ teaspoon each of the salt and pepper. Reserve. In a small bowl, toss the cherry tomatoes with1 tablespoon of the oil and a pinch each of the salt and pepper. Reserve. In an additional pan, toss the asparagus with the remaining tablespoon of oil and the salt and pepper. Reserve. Once the grill has been preheated, evenly distribute asparagus on the high side of the grill and the tomatoes on the medium side. Grill the asparagus for about 3 minutes per side, flipping half way through cooking. Grill the tomatoes for about 6 minutes, flipping halfway through as well. Reserve. Once the asparagus has been taken off the grill, place the salmon on the high side. Grill for about 6 to 8 minutes, flipping half way through cooking time, depending on the thickness of the fish, and desired doneness. Serve over mixed greens. Pair with Dijon vinaigrette (recipe follows). In a small bowl, whisk the vinegar, mustard, salt, pepper, basil and garlic until combined. Slowly, while continuously whisking, add the olive oil. Taste and adjust seasonings as needed.