Grilled Salmon, Potato & Asparagus Salad
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Cooking tools:
- Grill
- Grill pan
- Steamer basket
- Microplane
- Pastry brush
- Stove
- Saucepan
- Chef's knife
- Cutting board
- Colander
- Mixing bowl
- Whisk
- Measuring spoon
- Plate
Ingredients
- 1 lb. salmon fillet, pin bones removed
- California Olive Ranch extra virgin olive oil
- Salt
- freshly ground pepper
- 1 lb. small, multicolored potatoes
- 3⁄4 lb. asparagus, tough ends trimmed
- 10 oz. mixed baby greens
- 3 green onions, including tender green tops, thinly sliced
- 4 dry-packed sun-dried tomato halves
- 3 Tbsp. fresh lemon juice
- 1 Tbsp. minced fresh flat-leaf parsley
- 1 Tbsp. minced fresh dill
- 1 tsp. grated orange zest
- 1⁄2 tsp. minced garlic
- 1⁄4 cup California Olive Ranch extra virgin olive oil
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