Warm Salmon Salad

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Servings: 4 Difficulty: Intermediate
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A vibrant and hearty dish featuring flaky salmon, tender potatoes, and crisp asparagus tossed in a pesto vinaigrette.
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This warm salmon salad is a delightful balance of textures and flavors, perfect for a satisfying weeknight dinner. The dish combines the richness of pan-seared salmon with the earthiness of boiled red potatoes and the fresh snap of asparagus. Tossed with gourmet greens, sweet cherry tomatoes, and crunchy green onions, it&# 226;€™s dressed in a zesty blend of balsamic vinegar and basil pesto. It’s light enough for a healthy meal yet robust enough to feel indulgent. Ideal for spring or summer gatherings, this salad brings together simple, wholesome ingredients into a cohesive and delicious plate that the whole family will enjoy.

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Warm Salmon Salad

Author: chefs-mate Cooking Method: , Cuisine: Courses:
Difficulty: Intermediate
Servings: 4 Calories: 138.6

Description

This warm salmon salad is a delightful balance of textures and flavors, perfect for a satisfying weeknight dinner. The dish combines the richness of pan-seared salmon with the earthiness of boiled red potatoes and the fresh snap of asparagus. Tossed with gourmet greens, sweet cherry tomatoes, and crunchy green onions, it&# 226;€™s dressed in a zesty blend of balsamic vinegar and basil pesto. It’s light enough for a healthy meal yet robust enough to feel indulgent. Ideal for spring or summer gatherings, this salad brings together simple, wholesome ingredients into a cohesive and delicious plate that the whole family will enjoy.

Ingredients

Directions

  1. Place cubed red potatoes in a large saucepan, cover with water, and bring to a boil.
  2. Reduce heat to low and simmer potatoes for 12 minutes.
  3. Add sliced asparagus to the pot and cook for an additional 3 minutes, or until potatoes and asparagus are tender.
  4. Drain the vegetables thoroughly and set aside to cool slightly.
  5. Heat vegetable oil in a medium nonstick skillet over medium-high heat.
  6. Add salmon fillets to the skillet and cook for 4 minutes on each side, or until the fish flakes easily when tested with a fork.
  7. Remove salmon from the skillet, discard the skin, and flake the flesh into large chunks.
  8. In a large bowl, combine the flaked salmon, potato and asparagus mixture, gourmet salad greens, sliced green onions, and quartered cherry tomatoes.
  9. In a small bowl, whisk together balsamic vinegar and basil pesto sauce.
  10. Drizzle the pesto vinaigrette over the salad and toss gently to combine before serving.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 138.6kcal
% Daily Value *
Total Fat 0.2g1%
Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 10.8mg1%
Total Carbohydrate 30.6g11%
Dietary Fiber 4.0g16%
Sugars 1.4g
Protein 3.6g8%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Ensure the salmon is cooked to an internal temperature of 145°F (63°C) for safety.

For a vegan version, omit the salmon and add extra roasted chickpeas or tofu for protein.

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.

You can substitute asparagus with green beans or broccoli florets if asparagus is out of season.

Keywords: salmon, salad, warm, potatoes, asparagus, pesto, balsamic, healthy, main course, seafood, american, easy dinner, vegetables, gluten free, spring recipe
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