all-a’s-spring-salad-with-mahi-mahi

All A’s Spring Salad With Mahi-Mahi

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Blistered asparagus, creamy avocados, and spicy arugula (the A’s that star in this salad) come together in minutes for a simple, anytime-of-day meal. Mahi-mahi fillets get a heavy brushstroke of good Dijon mustard before roasting for 10 minutes—which is how much time you’ll need to throw together the salad. Feel free to swap out the mahi-mahi for halibut, salmon, or your favorite fish fillet.

Ingredients

4 Servings

4

6-oz. skinless, boneless mahi-mahi fillets, patted dry

2

Tbsp. plus ¼ cup extra-virgin olive oil, divided

Kosher salt, freshly ground pepper

1

Tbsp. plus 2 tsp. Dijon mustard, divided

1

lemon

1

bunch asparagus (about 1 lb.), trimmed

½

tsp. honey

1

avocado, thinly sliced

1

bunch mature arugula, trimmed

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