Ingredients
- 1 pound salmon fillet skin removed
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 pound small round red skinned potatoes
- 3/4 pound asparagus tough ends trimmed
- 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
- 1 teaspoon freshly ground black pepper
- 10 ounces mixed baby greens
- 3 green onions white and light green part thinly sliced
Description
This Recipe Came From The Grandstaff Estate In Carrollton, Texas. I Obtained This And Several Hundred Recipes When I Purchased The Collection At An Estate Sale In 1988. Enjoy.
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