Grilled Salmon Salad with Halloumi, Asparagus, & Tomatoes

I know the name is long and not exactly creative, but I couldn't come up with anything else! Last week for Mom's birthday dinner, I made this salad because I thought it would meet her criteria for a good meal- it was healthy, pretty, and included some of her favorite foods! I first got the idea when reading this post from Cara's Cravings, but decided to turn it into a meal rather than an appetizer or salad. I thought this was really good and everyone else seemed to agree! I especially love the Halloumi cheese. It has a great salty flavor and has a really high melting point. It just seems crazy to me to watch cheese cook in a skillet and not melt! I don't know how it does it, but it is so good!

Ingredients (Adapted from Cara's Cravings) Serves 4
12 oz grape tomatoes, halved
1 lb asparagus
1 tablespoon olive oil
1 bag of baby spinach
8 oz. Halloumi cheese, cut in 8 slices
4- 6oz salmon filets
salt and pepper



Dressing:
juice from 2 Meyer lemons (you can substitute regular lemon juice)
1 tablespoon olive oil
2 tablespoons capers
freshly ground black pepper
1 tablespoon finely chopped parsley

Directions:
1. Preheat oven to 350F.
2. Turn on grill to warm up.
3. Trim the asparagus by cutting off the tough ends. Place the asparagus and tomatoes on a baking sheet lined with foil (for easy clean up!). Drizzle with 1 tablespoon olive oil, and season with freshly ground salt & pepper. Toss to coat. Roast for about 20-25 minutes.
4. Lightly brush salmon with olive oil and sprinkle with salt and pepper. Place salmon and grill for 7-10 minutes (depending on size), flipping half way through cooking.
5.  Whisk together lemon juice, remaining 1 tablespoon olive oil, capers, pepper and parsley.
6. Heat a nonstick skillet over medium heat and spray with nonstick cooking spray. Cook the Halloumi slices for several minutes on each side, until lightly browned.
7. Divide baby spinach among four plates. Drizzle lemon-caper dressing over spinach. Arrange the asparagus and tomatoes on each plate, and top each with salmon and two slices of the Halloumi.