Here’s another variation of the dish. There’s some thinly sliced, crispy-fried potato slices on the spinach, and an herb cream cheese spread in between the potato and salmon. It was finished off with some tomatoes, and, of course, the asparagus.
A richer way to enjoy this dish!
We made some tuna with red onions, green onions and celery all finely chopped with a chiffonade of basil, and then mixed with some mayonnaise. The mixture was spread out over a water bagel, topped with cheese and baked at 350 degrees fahrenheit until the bottom was crispy and the cheese was melted.
Decorative and delicious!
By the way, the deviled egg was topped with a crisp cheese cracker that was created from the flotsam of the oven melting. 
Took some spinach, onions, green peppers, garlic, salt and pepper, cooked it all up with some olive oil, and lightly spread it down on a plate. We cooked some salmon, and placed it on top of that. Then we took cherry tomatoes, mushrooms and green peppers, tossed it with a little fire and such, and poured it on top of the salmon. Worked pretty well.
Nice, fresh ingredients...and it looked so good, we had to take a bite!
