Blistered Corn and Asparagus Salad with Salmon

Tender salmon, charred veggies, and baby arugula make a satisfying and healthy main course salad.

Blistered Corn and Asparagus Salad with Salmon dressed in a creamy lemon chive dressing ~ it’s a main course salad with a whiff of spring. You’ll feel satisfied and good about yourself after polishing it off, and isn’t that what it’s all about?

• 1/2 pound wild caught salmon filet, you can also use leftover cooked salmon
• extra virgin olive oil
• salt and fresh cracked pepper
• 2 ears corn
• 1 bunch thin asparagus
• 3 large handfuls of baby arugula, make sure it is dry

• 3 Tbsp extra virgin olive oil
• juice of 1 lemon, about 2 Tbsp
• 1 tsp creamy Dijon mustard
• 1 tsp honey
• pinch of salt
• 1 Tbsp snipped chives, don't use dried