All A's Spring Salad with Mahi-Mahi

• 4 6-oz fillet
  mahi-mahi fillet , skinless, boneless, patted dry
• 2 tbsp
  extra-virgin olive oil , divided
• 0.25 cup
  extra-virgin olive oil , divided
• kosher salt , to taste
• black pepper , freshly ground, to taste
• 1 tbsp
  Dijon mustard , divided
• 2 tsp
  Dijon mustard , divided
• 1
  lemon , zested and juiced
• 1 lb
  asparagus , trimmed
• 0.5 tsp
  honey
• 1
  avocado , thinly sliced
• 1 bunch
  arugula , mature, trimmed

1. 1

   Preheat oven to 425°F.

2. 2

   Place mahi-mahi on a rimmed baking sheet and rub all over with 1 Tbsp. olive oil; season both sides with salt and pepper.

3. 3

   Brush or rub fish on both sides with 1 Tbsp. plus 1 tsp. Dijon mustard.

4. 4

   Using a Microplane, finely grate lemon zest over the fish; set the lemon aside.

5. 5

   Bake mahi-mahi until opaque throughout and flesh flakes easily with a fork.

   ⏱ 9 min
6. 6

   Meanwhile, heat 1 Tbsp. olive oil in a large skillet, preferably cast iron, over high heat.

7. 7

   Cook asparagus in the skillet, turning occasionally, until blistered in spots; season with salt.

   ⏱ 4 min
8. 8

   Remove mahi-mahi from oven; cut reserved lemon in half and squeeze juice from one half over the fish.

9. 9

   Squeeze juice from the remaining lemon half into a medium bowl, catching any seeds.

10. 10

    Add honey, remaining 1 tsp. mustard, and remaining ¼ cup olive oil to the bowl; whisk until smooth and season dressing with salt and pepper.

11. 11

    Add avocado and arugula to the dressing and toss gently to coat.

12. 12

    Taste salad and season with more salt and pepper as needed.

13. 13

    Divide fish and asparagus among plates and scatter salad on top.

https://www.epicurious.com/recipes/food/views/ba-syn-all-as-spring-salad-with-mahi-mahi