Rye Free Salmon, Asparagus & Egg Salad

Total time50 min

Prep time20 min

Cook time20 min

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Ingredients

4 servings

For the salad

1 lb fresh salmon fillet, skin removed
1 tbsp olive oil
Filippo Berio Olive Oil 25.3 fl oz Filippo Berio Olive Oil 50.7 fl oz Bertolli Cooking Olive Oil 50.72 oz Pompeian Olive Oil Classic Mediterranean - 16 Fl. Oz.Vigo® 100% Pure Olive Oil
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½ tsp salt, divided
1 lb fresh asparagus, tough ends snapped off, cut into 2-inch pieces
4 large eggs
1 head butter lettuce, leaves torn into bite-sized pieces
2 medium carrots, peeled and thinly sliced

For the dressing

3 tbsp olive oil
1 ½ tbsp apple cider vinegar
1 tsp dijon mustard
1 tbsp fresh parsley, finely chopped
1 tbsp fresh chives, finely chopped
¼ tsp salt

Instructions

1
Place the eggs in a medium saucepan and cover with cold water by 1 inch. Bring to a full boil over medium-high heat, then remove from heat, cover, and let stand for 10 minutes. Transfer the eggs to a bowl of ice water and let cool for 5 minutes, then peel and quarter.
2
While the eggs rest, bring a medium saucepan of salted water to a boil. Add the asparagus pieces and cook until bright green and just tender when pierced with a knife, about 3–4 minutes. Drain through a colander and rinse under cold running water until cool, then pat dry.

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