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Warm Salmon Salad

Healthycooking's picture
  Cubed red potatoes 3 Cup (48 tbs)
  Diagonally sliced asparagus 4 Cup (64 tbs) (1 Inch Slices)
  Salt 1⁄4 Teaspoon
  Pepper 1⁄4 Teaspoon
  Salmon fillet 1 1⁄2 Pound
  Vegetable oil 2 Teaspoon
  Salad greens 8 Cup (128 tbs) (Gourmet Style)
  Sliced green onions 4 Tablespoon
  Cherry tomatoes 8 , quartered
  Balsamic vinegar 2 Tablespoon
  Basil pesto sauce 2 Tablespoon (Such As Pesto Sanremo)

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 nonstick skillet over medium-high 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 salmon into chunks.
Combine salmon, potato mixture, salad greens, green onions, and tomatoes in a bowl.
Combine vinegar and pesto; drizzle over salad, and toss gently.

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