Alexandria Crow’s Salmon al Forno Salad

This dish has a warmth and richness to it—it’s comforting,” says Alexandria Crow. “Eating it was the first moment I felt that limiting my diet was going to be OK.”

Ingredients

2 garlic cloves, chopped
2 sprigs fresh rosemary, chopped Juice of 1 lemon
4 tbsp olive oil, divided
2 4-oz pieces wild-caught, skin-on
salmon steaks
4 cups arugula
1 Hass avocado, diced
1/2 lb asparagus, cut into 1-inch pieces, blanched and cooled

Directions

Heat broiler. In a bowl, combine garlic, rose- mary, half of the lemon juice, 2 tbsp olive oil, a pinch of sea salt, and freshly ground black pepper. Rub garlic mixture liberally over the non-skin side of the salmon and bake on a baking sheet, skin side down, until cooked through, about 8 minutes.

In a bowl, whisk together remaining lemon juice and oil; salt to taste. Toss with arugula, avocado, and asparagus. Divide salad among two plates and top with fish.

http://www.yogajournal.com/recipe/recipes/alexandria-crows-salmon-al-forno-salad/