Ingredients
1/3 cup maple syrup2 tablespoons Dijon mustard1 tablespoon olive oil1 teaspoon snipped fresh dill4 salmon fillets (4 ounces each)1 pound fresh asparagus, trimmed4 cups spring mix salad greens1 cup shredded carrots1 hard-boiled large egg, cut into eight wedgesCoarsely ground pepper
Preparation
In a small bowl, whisk the syrup, mustard, oil and dill; set aside.
Place salmon skin side down on grill rack. Grill, covered, over medium heat for 5 minutes. Meanwhile, in a shallow bowl, drizzle asparagus with 1 tablespoon dressing; toss to coat. Arrange asparagus on a grilling grid; place on the grill rack with salmon. Spoon 1 tablespoon dressing over salmon.
Grill salmon and asparagus, covered, for 4-6 minutes or until salmon flakes easily with a fork and asparagus is crisp-tender, turning asparagus once.
Divide salad greens among four plates and sprinkle with carrots. Remove skin from salmon. Arrange the egg wedges, asparagus and salmon over salads. Drizzle with remaining dressing; sprinkle with pepper.
