Salmon Salad with Grilled Citrus and Asparagus

Preheat the broiler to high and heat 2 oven-safe skillets to medium-high heat with a drizzle of olive oil in each.

Sprinkle the salmon with salt and pepper. Add the salmon skin-side down into one of the heating skillets, and let it gently cook on the skin side for about 7 minutes until the skin is crispy and the flesh has started to cook on the bottom side of the salmon. Transfer skillet into the oven under the broiler and cook until just barely browned on top, about 2 minutes. The inside of the salmon will still be slightly rare. Set skillet aside. Let salmon cool while you prepare the rest of the salad.

Slice half of the lemon and orange, and leave the other half of each fruit whole.

Meanwhile, in the second skillet, add the onions and sprinkle with salt. Sear on both sides for about 90 seconds until the onions are charred, then remove them to a plate. Repeat with the asparagus, then remove it to a plate and let that rest. Into the same skillet, add the citrus halves and slices. Sear on both sides of the slices and just one side of the halves until browned, then remove to a plate and turn the skillet off.

To assemble the salads, arrange the greens, asparagus tips, onions, olives, and almonds on a plate. Drizzle lightly with olive oil and squeeze the orange and lemon halves over the salad. Sprinkle with salt and pepper if you’d like.

Add a piece of salmon to the top of each salad, and sprinkle some lemon and orange zest over the salmon. Garnish with the grilled orange and lemon slices. Enjoy!