Grilled salmon on toasted bread with vegetables with lemon Mayonnaise ,with herbs,fruits
Grill salmon and asparagus until cooked. Cook toasted bread with lemon mayonnaise. Add layer of chopped heirloom tomatoes. Tear salmon into two or three pieces and place on top of tomatoes. Top with asparagus cut into bite-size pieces. Top with crispy bacon, basil leaves and frisee. Serve with slices of black pepper coated nectarines.
Nutritional analysis per serving (4 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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