Spinach Salad with Salmon, Asparagus and Orange



(For one salad)
1 salmon fillet, baked, grilled or sautéed (also available grilled in the prepared foods case)
1 tablespoon extra virgin olive oil
8 asparagus spears, sliced into 2 inch pieces
salt and pepper
1 cup Baby spinach
1/4 cup sliced almonds, (available in the bulk section)
1/2 orange, peeled and sliced


Season salmon with salt and pepper and cook (bake, grill or sauté in olive oil)

Pour one tablespoon extra virgin olive oil in a sauté pan over medium heat. Add asparagus pieces and sauté until tender. Season with salt and pepper.

Arrange baby spinach on a large plate. Distribute evenly on top of the spinach: cooked asparagus, sliced almonds and orange slices. Add cooked salmon. Serve with Terrapin Ridge Farms lemon-honey vinaigrette.