Warm Salmon Salad
|Cubed red potatoes||3 Cup (48 tbs)|
|Diagonally sliced asparagus||4 Cup (64 tbs) (1 Inch Slices)|
|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.