Warm Salmon Salad

1 1/2 cups cubed red potatoes
2 cups (1 inch) diagonally sliced asparagus
1/4 tsp salt
1/4 tsp pepper
3/4 lb salmon filet
21 tsp vegetable oil
4 cups gourmet salad greens
2 tbsp sliced green onions
4 cherry tomatoes, quartered
1 tbsp balsamic vinegar
1 tbsp pesto basil sauce

Place potatoes in a large saucepan; cover with water and bring to a boil.  Reduce heat; simmer 12 minutes.  Add asparagus; cook 3 minutes or until potatoes are tender.   Drain.

Sprinkle salt and pepper over salmon.  Broil about 4 mins a side or until fish flakes easily when tested with a fork.  Flake salmon into chunks; set aside. Discard skin

Combine salmon, potato mixture, salad greens, green onion and tomatoes in a bowl.   Combine vinegar and pesto.  Drizzle over salad and toss gently.  Yield 2 servings.

Calories 506; fat 21.8g; Protein 46.1g; Carb 33.9g; Fiber 5.3g


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