Salmon Vegetable Salad With Pesto Vinaigrette

Name: Salmon Vegetable Salad With Pesto Vinaigrette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

1
Preheat oven to 400u00b0. 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.
2
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.
3
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.

352

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 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, and more.

Yes, Salmon Vegetable Salad With Pesto Vinaigrette falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!