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Salmon, Red Potato and Asparagus Salad

Williams Sonoma
  • 50 minutes
  • Serves 4

INGREDIENTS

1 lb

Salmon, fillet

3/4 lb

Asparagus

10 oz

Baby greens, mixed

1 tbsp

Dill, fresh

1 tbsp

Flat-leaf parsley, fresh

1/2 tsp

Garlic

3

Green onions

1 tsp

Orange, zest

1 lb

Potatoes, small round red

4

Sun-dried tomato, dry packed halves

3 tbsp

Lemon juice, fresh

1/2 tsp

Kosher salt

1

Kosher salt and freshly ground pepper

1

Pepper, Freshly ground

1/4 cup

Olive oil, extra-virgin

1

Water