Roasted Asparagus and Halibut Salad

Roasted Asparagus and Halibut Salad

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  • 12 spearsasparagus
  • 4 (3- to 4-ounce) halibut fillets
  • Extra virgin olive oil, for brushing
  • Salt and pepper, to taste
  • 4 ounces chèvre cheese
  • Edible flowers or small sprigs of herbs, for garnish (optional)
  • 2 cups baby arugula or mixed baby greens
  • Warm Rhubarb Vinaigrette


Preheat oven to 400° F.

Place asparagus spears in a small baking pan. Place halibut on a separate baking pan. Brush both asparagus and halibut with olive oil and season with salt and pepper. Roast asparagus for about 8 minutes, or until just crisp-tender. Roast halibut for 10 to 12 minutes, until just opaque through.

Divide chèvre into 4 balls and press each into a flat round. Press an edible flower or sprig of fresh herb on the surface of each chèvre medallion.

Toss arugula or mixed greens with a little of the vinaigrette and divide between 4 salad plates. Arrange 3 asparagus spears, 1 halibut fillet and 1 chèvre medallion on each plate.

Drizzle each plate with more vinaigrette to taste.