Ingredients

1 pound salmon fillet, skin removed Kosher salt and freshly ground pepper, to taste 1 pound small, round red-skinned potatoes, each about 1 1/2 inches in diameter 3/4 pounds asparagus, tough ends trimmed FOR THE VINAIGRETTE: 4 dry-packed sun-dried tomato halves Boiling water as needed 1/4 cup extra-virgin olive oil 3 tablespoons fresh lemon juice 1 tablespoon finely chopped fresh flat-leaf parsley 1 tablespoon finely chopped fresh dill 1 teaspoon grated orange zest 1/2 teaspoon minced garlic 1/2 teaspoon Kosher salt Freshly ground pepper, to taste 10 ounces mixed baby greens (about 8 cups loosely packed) 3 green onions, white and light green portions, thinly sliced

Description

Perfect For A Light Supper Or A Special Luncheon, The Salad Can Be Prepared Quickly Just Before Serving, Or The Salmon, Potatoes And Asparagus Can Be Prepared Up To 1 Day Ahead And Refrigerated, Then Combined With The Vinaigrette Just Before Serving. Thi

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