Salmon, Red Potato and Asparagus Salad | Williams Sonoma

Name: Salmon, Red Potato and Asparagus Salad | Williams Sonoma
Total time: 50 min
Ingredients: 1 lb. salmon fillet, skin removed; Kosher salt and freshly ground pepper, to taste; 1 lb. small, round red-skinned potatoes, each about 1 1/2 inches in diameter; 3/4 lb. asparagus, tough ends trimmed ; 4 dry-packed sun-dried tomato halves; Boiling water as needed; 1/4 cup 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; 1/2 tsp. minced garlic; 1/2 tsp. kosher salt; Freshly ground pepper, to taste ; 10 oz. mixed baby greens (about 8 cups loosely packed); 3 green onions, white and light green portions, thinly sliced

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Salmon, Red Potato and Asparagus Salad Ingredients: - 1 lb. salmon fillet, skin removed - Kosher salt and freshly ground pepper, to taste - 1 lb.

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Ingredients

1 lb. salmon fillet, skin removed
Kosher salt and freshly ground pepper, to taste
1 lb. small, round red-skinned potatoes, &nbsp; each about 1 1/2 inches in diameter
3/4 lb. asparagus, tough ends trimmed
4 dry-packed sun-dried tomato halves
Boiling water as needed
1/4 cup 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
1/2 tsp. minced garlic
1/2 tsp. kosher salt
Freshly ground pepper, to taste
10 oz. mixed baby greens (about 8 cups &nbsp; loosely packed)
3 green onions, white and light green portions, &nbsp; thinly sliced