Smoked Salmon-Baby Kale-Asparagus Tip Salad

1. 1

   In a skillet over medium heat, add canola oil. Cut salmon into 4 pieces and saute 5-6 minutes. Remove from heat and transfer to a bowl. Cover with foil.

2. 2

   In the same skillet, add sweet cream butter. Once melted, add baby kale and saute 1 minute. Add asparagus tips and stir gently. Saute 2 minutes. Add lemon zest and juice, black pepper, and stir gently. Cook 2 more minutes.

3. 3

   Using a slotted spoon, transfer everything into the bowl with the salmon. Gently toss and divide among plates.

* Per serving · 4 servings · Values may vary.

No additional tips available.