Basil Crush olive oil · Citrus Oregano balsamic · Coastal Crush gift set · Dairy Free · Easy and Quick · Gluten Free · Healthy Options · Nut Free · Salads · Seafood ·Mar 26, 2024

Salmon and Spud Salad

Name: Salmon and Spud Salad
Prep time: 30 min
Total time: 30 min
Ingredients: 1 pound fingerling potatoes, halved; 1/2 pound fresh green beans, trimmed, cut into 2" pieces; 1/2 pound fresh asparagus, trimmed, cut into 2" pieces; 4 salmon filets; 5 tablespoons Fustini's Basil Crush olive oil, divided; 3 tablespoons Fustini's Citrus Oregano balsamic; Kosher salt and freshly ground black pepper to taste; 4 cups fresh greens; 2 cups cherry tomatoes, halved; 1 tablespoon fresh chives, minced

Prep Time

30 minutes

Ingredients

1 pound fingerling potatoes, halved
1/2 pound fresh green beans, trimmed, cut into 2" pieces
1/2 pound fresh asparagus, trimmed, cut into 2" pieces
4 salmon filets
5 tablespoons Fustini's Basil Crush olive oil, divided
3 tablespoons Fustini's Citrus Oregano balsamic
Kosher salt and freshly ground black pepper to taste
4 cups fresh greens
2 cups cherry tomatoes, halved
1 tablespoon fresh chives, minced

Directions

Place potatoes in a large stock pot. Add water to cover, and bring to a boil. Reduce heat and cook uncovered until tender 10-15 minutes. Add beans and asparagus during the last 4 minutes of cooking.
Brush salmon with 1-2 tablespoons of olive oil. Sprinkle with salt and pepper. Place filets on a grill rack (skin side down if applicable). Grill, over medium-high heat or broil 4 inches from heat until fish just begins to flake easily with a fork, 6-8 minutes.
In a small bowl, combine balsamic, salt and pepper. While whisking, drizzle in the remaining olive oil to the desired consistency. In a large bowl, combine drained vegetables, arugula, tomatoes, and chives. Drizzle with vinaigrette and toss to coat. Serve with salmon.

Salmon and Spud Salad