Published: by Absolutely Recipes, in the Fish & Seafood recipes category.

Salmon Vegetable Salad with Pesto Vinaigrette Recipe.

Ingredients:

1 pound red potatoes (about 4 medium), cubed
1 pound fresh asparagus, trimmed and cut into 1-inch pieces
1 TSP kosher salt, divided
1/2 TSP freshly ground pepper, divided
4 salmon fillets (6 ounces each)
1 cup grape tomatoes, halved
1/4 cup balsamic vinegar
1/4 cup prepared pesto
6 cups spring mix salad greens
2 green onions, sliced

Recipe Instructions:

Preheat oven to 400 degrees.
Place potatoes in a large saucepan; add water to cover.
Bring to a boil.
Reduce heat; cook, uncovered, 10-12 minutes or until tender, adding asparagus during the last 4 minutes of cooking.
Drain; rinse with cold water.
Sprinkle with 1/2 TSP salt and 1/4 TSP pepper.

Meanwhile, place salmon in a greased 15x10x1" baking pan; sprinkle with remaining salt and pepper.
Bake 14-16 minutes or until fish just begins to flake easily with a fork.
Break salmon into chunks; cool slightly.

In a large bowl, combine potato mixture, salmon and tomatoes.
In a small bowl, whisk vinegar and pesto until blended.
In a large serving bowl, combine salad greens, green onions and half of the dressing; toss to coat.
Top with potato mixture.
Serve immediately with remaining dressing.

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