Salmon, Potato & Asparagus Salad

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Salmon, Potato & Asparagus Salad

This is one of the most heart-healthy salads you can eat. Perfect for a light supper or a lunch, it can be prepared quickly just before serving, or the salmon, potatoes and asparagus can be prepared up to a day ahead, then dressed just before serving.

 

Salmon, Potato & Asparagus Salad

 

1 lb. (500 g.) wild salmon fillet

Sea salt and freshly ground pepper

1 lb. (500 g.) small red-skinned potatoes, scrubbed

3/4 lb. (375 g.) asparagus, trimmed and cut into 1-inch (2.5-cm.) lengths

10 oz. (315 g.) mixed baby salad greens (about 8 cups packed)

 

For the sun-dried tomato vinaigrette:

4 dry-packed sun-dried tomato halves

Boiling water as needed

1/4 cup (2 fl. oz./60 ml.) extra-virgin olive oil

3 Tbs. fresh lemon juice

1 Tbs. finely chopped fresh flat-leaf parsley

1 Tbs. finely chopped fresh dill

1 tsp. grated orange zest

1 small clove garlic, minced

Sea salt and freshly ground pepper

 

3 green onions, white and tender green parts, thinly sliced

 

Preheat the oven to 400ºF (200ºC).

 

Season the salmon fillet generously with salt and pepper. Place the salmon in a baking pan and roast until opaque throughout (use a fork to pull apart a flake of flesh and peek), 10-12 minutes. Transfer the salmon to a plate and let cool.

 

Meanwhile, put the potatoes in a saucepan and add water to cover. Bring to a boil over high heat, reduce the heat to medium-low, cover, and simmer until the 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 (12 mm.) thick.

 

In a large saucepan fitted with a steamer basket, bring 1 inch (2.5 cm.) water to a boil. Add the asparagus to the steamer basket, spread evenly, cover, and steam until tender-crisp, about 3 minutes. Remove the steamer basket from the pan and rinse the asparagus under cold running water until cool. Pat dry.

 

Cut the salmon into 1-inch (2.5-cm.) chunks.

 

To make the vinaigrette, place the sun-dried tomatoes in a heatproof bowl, pour over boiling water, and let stand for 5 minutes. Drain the tomatoes and finely dice. In a small bowl, whisk together the olive oil, lemon juice, sun-dried tomatoes, parsley, dill, orange zest, garlic, 2 tablespoons water, 1/2 teaspoon salt, and a grinding or two of pepper until blended.

 

In a large bowl, toss the salad greens with 2 tablespoons of the vinaigrette. Add the asparagus and potatoes along with the remaining vinaigrette and green onions and toss gently. Add the salmon pieces and carefully toss just to gently coat. Serve right away at room temperature. Serves 4.

 

Williams-Sonoma Good For You CookbookFind more simple, nourishing recipes in our cookbook Good for You, by Dana Jacobi.

2 comments about “Salmon, Potato & Asparagus Salad

  1. Ylenia

    this looks a plate of heaven to me!
    I am so glad I’ve found your blog as I need inspiration on my cooking :-)

    let me browser it a bit more.

    ciao!!

    Reply
  2. Meal Plan for Week of 07-06-14 | Foodies Gone Real

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