I just love wild salmon! And easy ways to include veggies. This recipe from The Clean Plates Cookbook does exactly that. I’m thinking that it will also be perfect for a backyard party.

Warm Spinach Salad with Potato, Zucchini, and Salmon

2 lemons, peeled and juiced
1/4 cup extra virgin olive oil
3 small zucchini, cut into sticks and boiled
Fine sea salt to taste
8 oz red potatoes, cut into wedges and boiled
8 medium-size scallions, sliced thinly
3 Tb coarsely chopped fresh flat-leaf parsley, for garnish
3 Tb coarsely chopped fresh basil, plus sprigs for garnish
1 lb cooked sustainably-sourced salmon, broken into large chunks
Freshly ground black pepper to taste
12 cups spinach leaves

Arrange spinach on plates and top with mixture of salmon, potato, zucchini, lemon, oil and herbs. Serve warm.