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Warm Salmon Salad

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Serves | Prep Time | Cook Time


3 cups cubed red potatoes
4 cups diagonally sliced asparagus
1/4 teaspoon salt
1/4 teaspoon pepper
1 1/2 salmon fillets
2 teaspoons oil
8 cups gourmet salad greens
4 tablespoons sliced green onions
8 cherry tomatoes, quartered
2 tablespoons balsamic vinegar
2 tablespoons pesto basil sauce

Place potatoes in a large saucepan; cover with water, and bring to a boil. Reduce heat, simmer 12 minutes. Add asparagus; cook 3 minutes or until potatoes are tender. Drain and set aside sprinkle salt and pepper over salmon. Heat oil in a medium non-stick skillet over medium heat until hot. Add salmon; cook 4 minutes on each side or until fish flakes easily when tested with a fork. Discard skin from salmon; flake into chunks. Combine salmon, potatoe mixture, salad greens, green onions and tomatoes in a bowl. Combine vinegar and pesto; drizzle over salad and toss gently.

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