Ingredients
- 1 pound wild salmon fillet
- 10 ounces mixed baby salad greens (about 8 cups packed)
- sea salt and freshly ground pepper to taste
- vinaigrette dressing
- 1 pound small red-skinned potatoes, scrubbed
- 3 green onions (white and tender green parts), thinly sliced
- 3/4 pound asparagus, trimmed and cut into 1-inch pieces
Servings:
