Salmon, Wilted Arugula, and Roasted Spring Veggies Blend | Gold Seal

Ingredients

• 2 cans (213g) Gold Seal Wild Pink Salmon (Traditional), drained, skin & bones removed if desired
• 3 cloves garlic, minced
• 1 tsp finely grated lemon rind
• 2 tbsp lemon juice
• 1 tbsp mayonnaise
• 1 tsp Dijon mustard
• ½ tsp Worcestershire sauce
• 2 tbsp olive oil
• 6 cups cauliflower, cut into florets
• 1 each red, yellow and orange bell pepper, sliced lengthwise
• 1 lb asparagus, trimmed and cut into 1/2 inch pieces
• 3 tbsp olive oil
• 6 cups baby arugula
• Salt
• pepper