Asparagus Salmon And Red Potato Salad Recipe

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Ingredients:

Serving

1 lb salmon fillet skin removed
1/2 tsp kosher salt
1/2 tsp freshly ground black pepper
1 lb small round red skinned potatoes
3/4 lb asparagus tough ends trimmed
4 dry-packed sun-dried tomato halves
boiling water as needed
1/4 cup extra virgin olive oil
3 tbsp fresh lemon juice
1 tbsp finely chopped fresh flat leaf parsley
1 tbsp finely chopped fresh dill
1 tsp grated orange zest
1/2 tsp minced garlic
1/2 tsp kosher salt
1 tsp freshly ground black pepper
10 oz mixed baby greens
3 green onions white and light green part thinly sliced

Directions:

Preheat oven to 400. Season the salmon with salt and pepper. Place the salmon in a baking pan then transfer to oven and roast for 12 minutes. Transfer salmon to a plate and let cool to room temperature. Meanwhile put potatoes in a large saucepan and add water to cover. Bring to a boil over high heat then reduce heat to medium low, Cover and simmer until potatoes are tender when pierced with a knife about 15 minutes. Drain and when cool enough to handle peel and cut into slices 1/2 inch thick. Set aside on a large plate to cool completely. If the asparagus spears are thick use a vegetable peeler or an asparagus peeler to pare away the tough outer skin of each spear to within about 2 inches of the tip. Cut the spears diagonally into 1 lengths. Place in a steamer rack over boiling water then cover the steamer and cook until tender crisp about 3 minutes. Remove the rack from the pan and rinse the asparagus under running cold water until cool. Pat dry and arrange next to the potatoes on the plate. When the salmon is cool cut it into chunks and place the chunks alongside the potatoes and asparagus. Put the sun dried tomatoes in a heatproof bowl then add boiling water to cover and let stand for 5 minutes. Drain and cut into 1/4 dices. In a small bowl whisk together the olive oil, lemon juice, sun dried tomatoes, parsley, dill, orange zest, garlic, 2 tablespoons water, salt and a grind of pepper until blended. In a large bowl toss the salad greens with 2 tablespoons of the vinaigrette. Spoon the remaining vinaigrette over the asparagus, potatoes and salmon. Using a large flat spoon or spatula gently coat the ingredients evenly with the dressing. Arrange the greens on a large platter and top with the asparagus, potatoes and salmon then sprinkle with the green onions. Serve at room temperature.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	377.95 Kcal (1582 kJ)
Calories from fat	174.8 Kcal
		% Daily Value*
Total Fat	19.42g	30%
Cholesterol	94.1mg	31%
Sodium	986.53mg	41%
Potassium	1000.45mg	21%
Total Carbs	21.46g	7%
Sugars	2.71g	11%
Dietary Fiber	3g	12%
Protein	31.13g	62%
Vitamin C	18.8mg	31%
Iron	2.7mg	15%
Calcium	93.8mg	9%

Amount Per 100 g
Calories	141.02 Kcal (590 kJ)
Calories from fat	65.22 Kcal
		% Daily Value*
Total Fat	7.25g	30%
Cholesterol	35.11mg	31%
Sodium	368.1mg	41%
Potassium	373.29mg	21%
Total Carbs	8.01g	7%
Sugars	1.01g	11%
Dietary Fiber	1.12g	12%
Protein	11.62g	62%
Vitamin C	7mg	31%
Iron	1mg	15%
Calcium	35mg	9%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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