Spring Salad with Mahi-Mai

Ingredients
4 Servings
4

6-oz. skinless, boneless mahi-mahi fillets, patted dry
2

Tbsp. plus ¼ cup extra-virgin olive oil, divided
Kosher salt, freshly ground pepper
1

Tbsp. plus 2 tsp. Dijon mustard, divided
1

lemon
1

bunch asparagus (about 1 lb.), trimmed
½

tsp. honey
1

avocado, thinly sliced
1

bunch mature arugula, trimmed
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.