Serves

2

Prep time 15 minutes

Cook time 30 minutes

Ingredients

1 (14oz) can Del Monte Whole Artichoke Hearts

2 cups baby new potatoes

1 bunch asparagus, trimmed

3 tbls olive oil

1 cup cherry tomatoes

3 hard boiled eggs

2 cups steamed Haricots Verts (French green beans)

1 cup pitted kalamata olives

2 salmon filets

Salad Dressing:

1/4 cup olive oil

2 cloves garlic, grated

1 tsp Dijon mustard

2 tsp Worcestershire sauce

Juice of 1 lemon

1 tsp dried oregano

1 tbls capers

½ tsp black pepper

Pinch salt

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Directions

  1. Preheat oven to 400F. Line a baking sheet with parchment paper and set aside.

    Combine salad dressing ingredients in a jar with a lid.  Shake well until all combined. 

  2. Drain the can of artichokes and cut them in half.  Pat them dry with paper towels.

    In a large bowl, combine the artichokes, tomatoes, potatoes and asparagus. Add the olive oil and season with salt and pepper.  Arrange the artichokes (cut side down), asparagus, tomatoes and potatoes on the sheet pan. Roast in the oven for 15 minutes.  Take sheet pan out of oven and add the 2 salmon filets.  Season with salt and pepper and put back into the oven.  Roast for 15 minutes longer.

  3. Remove from oven and get a platter for the salad.   Arrange all the components of the salad; artichokes, potatoes, asparagus, tomatoes, salmon, hard boiled eggs, green beans and kalamata olives and then drizzle with the salad dressing.

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