I think this is one of my new favorites. It is quick and easy to make, very healthy, and really delicious. If you’re vegetarian or vegan, you can leave out the salmon and just have the salad, or fry up some tofu with a splash of lemon and top with that.
*Recipe serves 4.
3 Tbsp (45 mL) extra virgin olive oil
1/2 cup (120 m) lemon juice
1 Tbsp (15 mL) agave syrup (or honey if you’re not fancy or a vegan)
3 Tbsp (45 mL) fresh grated ginger (please don’t use dried ginger)
2 shallots (or a 1/4 cup (60 mL) scallions)
2 fennel bulbs, sliced (I admit that I was a fennel virgin until recently, so if you are unsure of how to cut them up, see this link).
2 bunches of asparagus (about 2 cups (480 mL)
Salt and pepper to taste.
4 salmon fillets (or tofu marinated in lemon, or forget this step and just eat as a salad)
*Preheat oven to 400 F (200 C).
*Whisk oil, lemon juice, and syrup until it emulsifies.
*Stir in ginger, and shallots. Then throw in the fennel and toss until coated.
*For the asparagus: snap the ends off as usual, but peel the sides halfway down with a vegetable peeler as well. It may seem like unnecessary work, but I guarantee it is worth it. It completely eliminates the “stringy” problem that often plagues asparagus (try this with celery too).
*Throw the salmon and asparagus onto a baking sheet (or just the asparagus), and coat lightly with cooking spray or a dash of olive oil, then lightly salt and pepper. I laid it out like this: