Blistered asparagus, creamy avocados, and spicy arugula (the A’s that star in this salad) come together in minutes for a simple, anytime-of-day meal. Mahi-mahi fillets get a heavy brushstroke of good Dijon mustard before roasting for 10 minutes—which is how much time you’ll need to throw together the salad. Feel free to swap out the mahi-mahi for halibut, salmon, or your favorite fish fillet.
Recipe information
Yield
4 Servings
Ingredients
4
2
1
1
1
½
1
1
Preparation
Step 1
Preheat oven to 425°. Place mahi-mahi on a rimmed baking sheet and rub all over with 1 Tbsp. oil; season on both sides with salt and pepper. Brush or rub fish on both sides with 1 Tbsp. plus 1 tsp. mustard. Using a Microplane, finely grate zest of lemon over fish. Set lemon aside.
Step 2
Bake mahi-mahi until opaque throughout and flesh flakes easily with a fork, 8–10 minutes.
Step 3
Meanwhile, heat 1 Tbsp. oil in a large skillet, preferably cast iron, over high. Cook asparagus, turning occasionally, until blistered in spots, about 4 minutes total; season with salt.
Step 4
Remove mahi-mahi from oven. Cut reserved lemon in half and squeeze juice from 1 half over fish. Squeeze juice from remaining half into a medium bowl (catching any seeds with your other hand). Add honey, remaining 1 tsp. mustard, and remaining ¼ cup oil and whisk until smooth; season dressing with salt and pepper.
Step 5
Add avocado and arugula to dressing and toss gently to coat. Taste salad and season with more salt and pepper.
Step 6
Divide fish and asparagus among plates and scatter salad on top.
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Reviews (28)
Back to TopWow. I took a chance and made this for a dinner party without testing it first. I had doubts that something so simple could be good. It wasn't good. It was great. Everyone was raving at how delicious it was. I used mahi-mahi and followed the recipe exactly as written. Super easy and fast, and just plain yummy.
Mary
Hudson, NY, United States
3/30/2024
This was amazing!! I used butter lettuce (we just like it better), and actually roasted the asparagus along with the mahi. It was so delicious and a fast, easy fix!! Will DEF be making it again!!
Jillian
Jacksonville, FL
2/23/2022
Wow just discovered my new fav way to make asparagus, so simple and tasty. I used what fish was fresh at my market which was salmon and it came out perfect! Also such a good and quick salad dressing to whip up for future salads. So glad I found this recipe!
Dom
Los angeles
6/10/2021
Great recipe! Very easy! Would make a good weeknight meal! Thanks BA!
Nathan koenegstein
Jackson, tn
6/8/2021
Really, really good. I made it with sockeye salmon pieces and did all the cooking on an outside grill (early June heatwave...stove/oven forbidden). Served with a baguette and some special olive oil alongside. Satisfying. This will be in summer rotation with the fish of the moment.
Anonymous
Canada
6/4/2021
This was super great! Impressed with how all the flavors came together, with not one overpowering the other. Couldn't find mahi mahi at the store, so substituted with tilapia and it was delicious. Really light and healthy dinner that fills you up. Was super easy to prep for and cook.
Lizzie
Monterey, CA
6/3/2021
I have made this several times with different fish - Barramundi is especially good! So simple and so delicious, this is one of my go-to's when I want a quick and healthy meal.
elcover
Wilmington, DE
5/17/2021