Warm salmon salad

4 Servings

Ingredients

Quantity Ingredient
3 cups Cubed red potatoes
4 cups (1-inch) diagonally sliced asparagus
¼ teaspoon Salt
¼ teaspoon Pepper
1½ pounds Salmon filet
2 teaspoons Vegetable oil
8 cups Gourmet salad greens
4 tablespoons Sliced green onions
8 Cherry tomatoes, quartered
2 tablespoons Balsamic vinegar
2 tablespoons Pesto basil sauce (such as Pesto Sanremo)

Directions

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.

Sprinkle salt and pepper over salmon. Heat oil in a medium nonstick skillet over med-high heat. Add salmon; cook 4 minutes on each side or until fish flakes easily when tested with a fork. Flake salmon into chunks; set aside. Discard skin.

Combine salmon, potato mixture, salad greens, green onions, and tomatoes in a bowl. Combine vinegar and pesto; drizzle over salad, and toss gently.

Per serving: 506 cal, 22 g fat (39%), 46 g pro, 356 mg sod, Reprinted from Cooking Light Magazine, September 1996.

Related recipes