Salmon and Spud Salad PT30M https://img2.recipesrun.com/201907/2019/1104/eb/9/663135/300x200x90.jpg I headed straight for the kitchen when I decided to pick up a healthier lifestyle. This salmon with veggies proves that smart choices can be simple and satisfying. 4 servings Ingredients: 1 tbsp. minced fresh chives 2 cups cherry tomatoes, halved 4 cups fresh arugula or baby spinach 1/4 tsp. pepper 1/4 tsp. salt 1 tbsp. plus 1/3 cup red wine vinaigrette, divided 4 salmon fillets (6 ounces each) 1/2 pound fresh asparagus 1/2 pound fresh green beans 1 pound fingerling potatoes
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    Salmon and Spud Salad

    4.6

    ( By Ellie )

    I headed straight for the kitchen when I decided to pick up a healthier lifestyle. This salmon with veggies proves that smart choices can be simple and satisfying.
    Read More
    Salmon and Spud Salad
      01 Information
      • Grade easy
      • Serving 4 servings
      • Calorie 480 Kcal
      • Prep Time 15 Mins
      • Cook Time 15 Mins
      • Total Time 30 Mins
      02 Ingredients
        • 1 tbsp. minced fresh chives
        • 2 cups cherry tomatoes, halved
        • 4 cups fresh arugula or baby spinach
        • 1/4 tsp. pepper
        • 1/4 tsp. salt
        • 1 tbsp. plus 1/3 cup red wine vinaigrette, divided
        • 4 salmon fillets (6 ounces each)
        • 1/2 pound fresh asparagus
        • 1/2 pound fresh green beans
        • 1 pound fingerling potatoes
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      03 Method
      • Step 1
        Cut potatoes lengthwise in half. Trim and cut green beans and asparagus into 2-in. pieces. Place potatoes in a 6-qt. stockpot; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, until tender, 10-15 minutes, adding green beans and asparagus during the last 4 minutes of cooking. Drain.
      • Step 2
        Meanwhile, brush salmon with 1 tablespoon vinaigrette; sprinkle with salt and pepper. Place fish on oiled grill rack, skin side down. Grill, covered, over medium-high heat or broil 4 in. from heat until fish just begins to flake easily with a fork, 6-8 minutes.
      • Step 3
        In a large bowl, combine potato mixture, arugula, tomatoes and chives. Drizzle with remaining vinaigrette; toss to coat. Serve with salmon.
      04 Author
      Ellie Ellie
      1078 Recipes

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