Salmon Nicoise Salad with Broccoli Microgreens

Serves: 4

Salad Ingredients:
• 1-pound red potatoes, quartered
• 1 bundle fresh asparagus cut to about 1 ½ inch pieces
• 4 hard boiled eggs peeled and quartered
• ½ cup Nicoise olives
• 2 cups mixed salad greens
• ½ cup cherry tomatoes halved
• 4 medium sized salmon filets
• 1 Cup MHF Broccoli Microgreens

Dijon Vinaigrette Ingredients:
• ¼ cup apple cider vinegar
• 1 tsp. Dijon mustard
• 1 tsp. salt
• ½ tsp. black pepper
• ½ cup olive oil

Garlic Aioli Ingredients:
• ½ cup mayonnaise
• 1 Tbsp. minced garlic
• 1 tsp. garlic powder
• Salt & pepper to taste
• Lemon zest from ½ lemon

Preparation Instructions:
• Bring a small pot of water to a boil, add the asparagus and blanch for about 3 minutes. Drain and cool completely.
• Bring another larger pot of water to a boil, add the potatoes and cook until fork tender; about 5 minutes. Drain and cool completely.
• Salt & pepper the salmon filets, then adding a bit of oil, pan fry the filets on medium heat skin-side down until cooked through (may need to cover). Roughly 10 minutes, then set aside.
• Combine all of the ingredients for the vinaigrette thoroughly in a small bowl.
• Combine all of the ingredients for the aioli in another small bowl and refrigerate when complete.
• Toss the salad greens with the vinaigrette and plate.
• Top the greens with the remaining salad toppings.
• Add the salmon to the salad topped with a spoon of garlic aioli.
• Enjoy!

In Health-
The Micro-Managers