WARM SALMON SALAD WITH PESTO

3 cups red potatoes, cubed
4 cups asparagus, sliced diagonally
1/4 tsp. Roland Fine Sea Salt
1/4 tsp. black pepper, fresh ground
1 1/2 lbs. salmon fillets
2 tsp. Roland Pomace Olive Oil
8 cups salad greens
4 tbsp. green onions, sliced
8 cherry tomatoes, quartered
2 Tbsp. Roland Balsamic Vinegar
2 Tbsp. Roland Pesto

Place potatoes in a large saucepan; cover with water, and bring to a boil. Cook for 12 minutes.

Add asparagus; cook 3 minutes or until potatoes are tender. Drain.

Season salmon with sea salt and pepper.

Heat oil in a medium nonstick skillet over medium-high heat. Add salmon; cook 4 minutes on each side or until fish flakes easily when tested with a fork.

Remove skin from salmon and flake apart with a fork; set aside.

Combine salmon, potatoes, asparagus, salad greens, green onions, and tomatoes in a bowl.

Combine vinegar and pesto; drizzle over salad, and toss gently.

Serves: 4
Source: American Roland Food Corp.