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.
Recipe information
Yield
4 Servings
Ingredients
Preparation
Step 1
Preheat oven to 425°. Place mahi-mahi on a rimmed baking sheet and rub all over with 1 Tbsp. oil; season on both sides with salt and pepper. Brush or rub fish on both sides with 1 Tbsp. plus 1 tsp. mustard. Using a Microplane, finely grate zest of lemon over fish. Set lemon aside.
Step 2
Bake mahi-mahi until opaque throughout and flesh flakes easily with a fork, 8–10 minutes.
Step 3
Meanwhile, heat 1 Tbsp. oil in a large skillet, preferably cast iron, over high. Cook asparagus, turning occasionally, until blistered in spots, about 4 minutes total; season with salt.
Step 4
Remove mahi-mahi from oven. Cut reserved lemon in half and squeeze juice from 1 half over fish. Squeeze juice from remaining half into a medium bowl (catching any seeds with your other hand). Add honey, remaining 1 tsp. mustard, and remaining ¼ cup oil and whisk until smooth; season dressing with salt and pepper.
Step 5
Add avocado and arugula to dressing and toss gently to coat. Taste salad and season with more salt and pepper.
Step 6
Divide fish and asparagus among plates and scatter salad on top.
