Salmon Salad with Cheesy Bread Sticks

Ingredients:

• 1 ounce Neufchatel cheese
• 8 whole wheat bread sticks
• 2 tablespoons chopped chives
• 1 pound asparagus, trimmed
• 4 5-ounce salmon fillets
• 3/4 teaspoon salt
• Nonstick cooking spray
• 2 tablespoons extra virgin olive oil
• 1 tablespoon lemon juice
• 6 cups mixed greens
• 1 cup red seedless grapes, halved

Directions:

1. Microwave the Neufchatel in a bowl until just warm, about 10 seconds; stir until smooth. Roll one end of each bread stick in the cheese and sprinkle with chives. Set aside.

2. Add 1 inch water to a skillet and bring to a boil. Add the asparagus and cook until crisp-tender, about 3 minutes. Drain; run under cold water. Cut into bite-size pieces.

3. Sprinkle the salmon with 1/2 teaspoon of the salt. Coat a grill pan with cooking spray. Add salmon and cook over medium-high heat 4 minutes per side.

4. Whisk together the olive oil, lemon juice, and remaining salt. Combine the greens, grapes, and asparagus; toss with 2 tablespoons of the dressing. Drizzle remaining dressing over the warm salmon.

5. Divide the salad among four plates; top each plate with a salmon fillet and two bread sticks.

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