Salmon Asparagus Salad with Blistered Tomatoes
A grilled salmon and asparagus salad that’s topped with blistered tomatoes and feta cheese. Its elegant but simple – the best!
I could attempt to start this post all casually. Like, yes, Lisbon’s been wonderful, I’ve been hiking up and down lots of cobblestone streets, eating my Roaming Free way around the city and enjoying the sunny weather that was in hiding during my first two weeks. And that’s all true.
But if you saw my Snapchat last week you know the craziness that also transpired…as in, I got robbed! Totally. And the crux of it that drives me nuts is that it was so textbook…and I was a doofus.
After living in Portugal for two weeks I got way too comfortable with the city, my apartment and knowing my way around. The short story is that I was walking home to my apartment after a day of sightseeing and stopped for a minute (literally) on the busy, touristy streets of Baixa. I wanted to take a quick photo of the buildings bathed in “golden hour” light, with a crowd-inducing street performer in the background. I took the photo, got bumped from behind and instinctually grabbed my backpack around to the front. Within a split second, the zipper had been undone, the wallet gone and no “suspicious” person in sight (as I frantically scanned the crowd). All my credit cards, ATM card, drivers license and money…gone.
I’ve traveled to 38 countries and sheesh, I guess I should count my lucky stars that I’ve never been robbed up until this point. Because really, it straight-up sucks. It’s a horribly unnerving situation that spikes your pulse and adrenalin like no other.
BUT here’s where the story gets even worse. I was using my fave Pacsafe backpack! The one that clips the zippers so they can’t be easily undone by thieves and pick-pockets. Ugh!! So where did I go wrong? Well, I had just grabbed food, got lazy and figured, “Oh, I’m only two blocks from home” so didn’t bother re-latching the zippers. Big BIG mistake.
Thankfully, due to the generosity of new Lisbon friends and my mom (who wired me money), I only got thrown off kilter for about 24 hours. I’m aware it could’ve been much worse. Knock on wood.
We’re gonna move on to this delicious salad (promise), but I just have one final point I’d like to make. It’s so so so imperative that should a horrible situation like this happen to you in a foreign country, you must stay positive and please don’t let it sway your judgement of the country. Portugal has been ah-ma-zing and I adore Lisbon….so I’m sure as heck not gonna let one crappy thief spoil all the beautiful memories I’ve made.
Now here’s the funny thing about this salad and timing. I made this recipe before I left, but I’ve been having salmon salads like crazy over here. Fish is abundant in Lisbon and salmon salads have been my “in between” to break up the cod dishes and grilled sardine meals. I’m sure I’ll post a few photos on Instagram soon.
Oh, did I mention that it’s been super easy to eat real, wholesome, gluten-free meals in Portugal? Once I return home, I’ll be posting a Lisbon City Guide with all my recommended spots, so keep your eyes peeled.
In the meantime, enjoy this delicious salmon asparagus salad. Tomorrow, I’m off on a day-trip to Sintra (which, I’m sure I’ll be Snapchatting) – and during which my backpack will be 100% fully latched. Guaranteed!
- 12 spears asparagus
- 2-3 tbsp olive oil, divided
- 2 garlic cloves, minced
- 12-16 cherry or plum tomatoes
- 2 filets salmon
- 3 cups mixed salad greens
- 2 tbsp feta cheese
- salt and pepper, to taste
- Heat 1-2 tbsp of olive oil in a sauté pan over medium heat. Add the minced garlic and stir for 30 seconds. Add the asparagus, season with salt and pepper and sauté for 4-5 minutes, or until tender. Remove the asparagus to a plate.
- Add one tablespoon of olive oil to the same sauté pan cook the tomatoes on medium heat. Let them sit for 2 minutes, to blister, before stirring. Then stir and cook for an additional 2-3 minutes. Remove the tomatoes to a plate.
- Add the salmon to the same sauté pan (adding additional olive oil if necessary) and cook on medium heat, skin side down, for 2-3 minutes. Season the top side with salt and pepper. Flip the salmon and cook for another 1-2 minutes, or until barely cooked through.
- To serve, divide the salad greens between two plates. Add a piece of salmon, half the asparagus and tomatoes. Top with a sprinkling of feta cheese and drizzle with dressing.
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