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.
6-oz. skinless, boneless mahi-mahi fillets, patted dry
Tbsp. plus ¼ cup extra-virgin olive oil, divided
Kosher salt, freshly ground pepper
Tbsp. plus 2 tsp. Dijon mustard, divided
bunch asparagus (about 1 lb.), trimmed
avocado, thinly sliced
bunch mature arugula, trimmed