Salmon Vegetable Salad With Pesto Vinaigrette

• 1 pound red potatoes (about 4 medium), cubed
• 1 pound fresh asparagus, trimmed and cut into 1-inch pieces
• 1 teaspoon kosher salt, divided
• 1/2 teaspoon freshly ground pepper, divided
• 4 salmon fillets (6 ounces each)
• 1 cup grape tomatoes, halved
• 1/4 cup balsamic vinegar
• 1/4 cup prepared pesto
• 6 cups spring mix salad greens
• 2 green onions, sliced

1. Preheat oven to 400u0b0. Place potatoes in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, 10-12 minutes or until tender, adding asparagus during the last 4 minutes of cooking. Drain; rinse with cold water. Sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper.
2. Meanwhile, place salmon in a greased 15x10x1-in. baking pan; sprinkle with remaining salt and pepper. Bake 14-16 minutes or until fish just begins to flake easily with a fork. Break salmon into chunks; cool slightly.
3. In a large bowl, combine potato mixture, salmon and tomatoes. In a small bowl, whisk vinegar and pesto until blended. In a large serving bowl, combine salad greens, green onions and half of the dressing; toss to coat. Top with potato mixture. Serve immediately with remaining dressing.

red potatoes, fresh asparagus, kosher salt, freshly ground pepper, salmon, grape tomatoes, balsamic vinegar, pesto, spring mix salad greens, green onions

Taken from www.tasteofhome.com/recipes/salmon-vegetable-salad-with-pesto-vinaigrette/ (may not work)