Grilled Salmon Salad - Kentucky Living

Ingredients

• 16 to 20 fresh asparagus spears
• 4 (6 oz.) salmon filets, skin on one side
• 1/4 cup olive oil
• 3/4 teaspoon salt
• 3/4 teaspoon pepper
• 1/2 lb. Bibb lettuce, torn into small pieces
• 1 cup arugula greens
• 1/2 cup good-quality green olives, pitted and halved (omit if on sodium-restrictive diet)
• 2 oranges, peeled, seeded, and sectioned
• 1 small red onion, sliced very thin in rounds
• Vinaigrette dressing, fat-free