12 oz asparagus, trimmed and cut into 1 inch pieces
10 oz mixed salad greens
2 to 4 wild salmon filet portions
sea salt and fresh ground black pepper
Preheat oven to 400°F.
Soak the sun-dried tomatoes in boiling water for 5 minutes if needed. (I use Trader Joe’s sun dried tomatoes and they are very moist so I don’t soak them.) Drain and finely chop. Place in a small bowl with the olive oil, lemon juice, parsley, orange zest, water, garlic, salt, and a few grindings of black pepper. Whisk well and set aside.
If the fingerlings are large, slice them in half lengthwise. Toss them in a little bit of olive oil and place on half of a baking sheet.
Toss the asparagus in a little bit of olive oil and spread on the other half of the baking sheet. Sprinkle everything with some sea salt. Place in the preheated oven and set a timer for 25 minutes.
Pat the salmon dry and season it with salt and pepper. When there’s about 12 minutes left on the timer heat about a tablespoon of olive oil over medium-high heat in a cast iron or stainless steel skillet. When the oil is hot place the salmon, skin side down in the hot skillet and cook for about 3 minutes.
Flip the salmon over and place the skillet in the oven along with the tray of potatoes and asparagus. Cook the salmon for 4 minutes (there should be only about 4 minutes left on the timer at this point) and then remove everything from the oven. Let everything cool slightly and break the salmon into bite sized chunks.
Toss the salad greens in a large bowl along with the roasted fingerlings, asparagus, salmon, and enough of the dressing to coat everything. Serve immediately.
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