Prepared vinaigrette such as oil and vinegar, balsamic or Greek
Prepare the burgers according to package directions; cut into small pieces. Meanwhile, cook the potatoes in boiling, salted water until fork tender; add the green beans during the last few minutes of cooking. Drain well and cool slightly.
Toss the warm potatoes and green beans with the salmon and red onion. Drizzle with vinaigrette to taste; toss to coat. Serve warm.
Tip: This salad is as tasty cold as it is warm, so leftover are a great weekday lunch option