SALMON VEGETABLE SALAD WITH PESTO VINAIGRETTE

Salmon Vegetable Salad with Pesto Vinaigrette image

Provided by Taste of Home

Categories Lunch

Time 45m

Yield 6 servings.

Number Of Ingredients 10

1 pound red potatoes (about 4 medium), cubed
1 pound fresh asparagus, trimmed and cut into 1-inch pieces
1 teaspoon kosher salt, divided
1/2 teaspoon 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

Steps:

Preheat oven to 400°. 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 teaspoon salt and 1/4 teaspoon pepper., Meanwhile, place salmon in a greased 15x10x1-in. 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.

Nutrition Facts :