Name: Blistered Corn and Asparagus Salad with Salmon
Prep time: 30 min
Ingredients: 1/2 pound wild caught salmon filet (you can also use leftover cooked salmon); extra virgin olive oil; salt and fresh cracked pepper; 2 ears corn; 1 bunch thin asparagus; 3 large handfuls of baby arugula (make sure it is dry); 3 Tbsp extra virgin olive oil; juice of 1 lemon (about 2 Tbsp); 1 tsp creamy Dijon mustard; 1 tsp honey; pinch of salt; 1 Tbsp snipped chives (don't use dried)