Place potatoes in a large saucepan; cover with water, and bring to a boil. Reduce heat; simmer 12 minutes. Add asparagus; cook 3 minutes or until potatoes are tender. Drain. Sprinkle salt and pepper over salmon. Heat oil in a medium nonstick skillet over med-high heat. Add salmon; cook 4 minutes on each side or until fish flakes easily when tested with a fork. Flake salmon into chunks; set aside. Discard skin. Combine salmon, potato mixture, salad greens, green onions, and tomatoes in a bowl. Combine vinegar and pesto; drizzle over salad, and toss gently. Per serving: 506 cal, 22 g fat (39%), 46 g pro, 356 mg sod, Reprinted from Cooking Light Magazine, September 1996. Posted to MM-Recipes Digest V3 #240 Date: Mon, 2 Sep 1996 23:21:00 -0700 From: Julie Bertholf
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|Serving Size: 1 Serving (282g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 68 (30%)|
|Amt Per Serving||% DV|
|Total Fat 7.5g||10 %|
|Saturated Fat 1.1g||5 %|
|Monounsaturated Fat 2.6g|
|Polyunsanturated Fat 2.8g|
|Cholesterol 88.5mg||27 %|
|Sodium 136.2mg||5 %|
|Potassium 715.7mg||19 %|
|Total Carbohydrate 3.4g||1 %|
|Dietary Fiber 1.2g||5 %|
|Sugars, other 2.2g|
|Protein 35.1g||50 %|
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Calories per serving: 228
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