Name: Salmon and Spud Salad
Prep time: 15 min
Cook time: 15 min
Yield: 4
Ingredients: 1 pound fingerling potatoes -; 1/2 pound fresh green beans -; 1/2 pound fresh asparagus -; 4 salmon fillets (6 ounces each) -; 1 tablespoon plus 1/3 cup red wine vinaigrette, divided -; 1/4 teaspoon salt -; 1/4 teaspoon pepper -; 4 cups fresh arugula or baby spinach -; 2 cups cherry tomatoes, halved -; 1 tablespoon minced fresh chives -

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Salmon and Spud Salad

1. 1 pound fingerling potatoes -

2. 1/2 pound fresh green beans -

3. 1/2 pound fresh asparagus -

4. 4 salmon fillets (6 ounces each) -

5. 1 tablespoon plus 1/3 cup red wine vinaigrette, divided -

6. 1/4 teaspoon salt -

7. 1/4 teaspoon pepper -

8. 4 cups fresh arugula or baby spinach -

9. 2 cups cherry tomatoes, halved -

10. 1 tablespoon minced fresh chives -

How to cook deliciously - Salmon and Spud Salad

1. Stage

Cut potatoes lengthwise in half. Trim and cut green beans and asparagus into 2-in. pieces. Place potatoes in a 6-qt. stockpot; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, until tender, 10-15 minutes, adding green beans and asparagus during the last 4 minutes of cooking. Drain.

2. Stage

Meanwhile, brush salmon with 1 tablespoon vinaigrette; sprinkle with salt and pepper. Place fish on oiled grill rack, skin side down. Grill, covered, over medium-high heat or broil 4 in. from heat until fish just begins to flake easily with a fork, 6-8 minutes.

3. Stage

In a large bowl, combine potato mixture, arugula, tomatoes and chives. Drizzle with remaining vinaigrette; toss to coat. Serve with salmon.