Warm Salmon Salad
  • 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
  1. 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.