• 3 cups  Red potatoes, cubed
• 4 cups  Asparagus, sliced diagonally
• 0.25 tspn Fine Sea Salt 
• 0.25 tspn Black pepper, fresh ground 
• 1.5 lbs. Salmon fillets
• 2 tspn Olive Oil 
• 8 cups  Salad greens
• 4 tbsp. Green onions, sliced
• 8 Cherry tomatoes, quartered
• 2 tbsp. Roland Balsamic Vinegar 
• 2 tbsp. Pesto

1. Combine vinegar and pesto; drizzle over salad, and toss gently.
2. Place potatoes in a large saucepan; cover with water, and bring to a boil. Cook for 12
minutes.
3. Add asparagus; cook 3 minutes or until potatoes are tender. Drain.
4. 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.
5. Remove skin from salmon and flake apart with a fork; set aside.
6. Combine salmon, potatoes, asparagus, salad greens, green onions, and tomatoes in a
bowl.