Instructions: 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.

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