We had two leftover pieces of salmon from last night's dinner. I contemplated just throwing them over a green salad for lunch and calling it good, but had some produce to use up so I came up with this concoction and it was oh-so-good. Rave reviews from my husband.
Leftover Salmon Salad
- 2 pieces roasted or previously cooked salmon fillets (approx 8 oz)
- 1 bunch asparagus, ends snapped and pieces broken into thirds
- 1 pint cherry tomatoes
- 1 avocado
- 2 T. olive oil
- juice of 1 lemon
Grab yourself 2 baking sheets and line with foil. On one, toss the cherry tomatoes with 1/2 T. olive oil and a pinch of salt/pepper. On the other, do the same with the asparagus. Roast them both at 400 degrees--the asparagus for about 8 minutes, and the tomatoes for about 15 (or until soft and they start to pop). Throw both into a large bowl. Reheat salmon and crumble into the bowl with the veggies, add the avocado (which you should cut into chunks). Take the remaining tablespoon of olive oil and whisk into the lemon juice. Season with salt pepper and drizzle over the salad. Toss to coat and serve warm or at room temperature. Divine.