I love salmon especially in the summer. I also love fresh sides to go with good barbecued meals. So I thought having a salmon pesto sweet potato salad would be the perfect recipe to compliment these two loves.
1 lb of sweet potatoes
4 salmon filets cooked
1 tablespoon of lemon juice
1 lb of asparagus steamed
1/2 cup of red onion slices
1/2 cup of diced cherry tomato
1 cup of diced artichokes
3-4 tablespoons of pesto
pepper to taste
1 teaspoon of rosemary
Bake the sweet potatoes at 400 for 45 minutes remove from oven and cute into cubes and toss into a large mixing bowl.
You can broil, bake, or bbq the salmon (just make sure it is cooked before mixing in with the sweet potatoes.
Toss in cooked salmon, onion, pesto, artichokes, steamed asparagus, rosemary, pepper, lemon, and cherry tomatoes.
Mix ingredients throughout until all is deluged in pesto.
You can refrigerate or serve warm.