Salmon and Spud Salad is a delightful and hearty dish that combines flaky, tender salmon with creamy potatoes, fresh greens, and a zesty dressing. Perfect for a light lunch or dinner, this salad is packed with flavor and nutrition, offering a balance of protein, healthy fats, and comforting potatoes. The roasted or pan-seared salmon pairs beautifully with the soft, warm potatoes, while the tangy dressing brings everything together. It’s a fresh and satisfying meal that feels both light and indulgent.
Ingredients:
- 1 lb salmon fillet
- 1 lb baby potatoes, halved
- 2 tbsp olive oil
- Salt and pepper to taste
- 4 cups mixed greens (arugula, spinach, or baby kale)
- 1/2 red onion, thinly sliced
- 1/4 cup fresh dill, chopped
- 1/4 cup capers (optional)
- Lemon wedges for serving
For the Dressing:
- 1/4 cup olive oil
- 2 tbsp lemon juice
- 1 tbsp Dijon mustard
- 1 tsp honey
- Salt and pepper to taste
Instructions:
- Preheat the oven to 400°F (200°C). Toss the halved potatoes with 1 tablespoon of olive oil, salt, and pepper, and spread them on a baking sheet. Roast for 20-25 minutes, until golden and tender.
- While the potatoes are roasting, heat 1 tablespoon of olive oil in a skillet over medium heat. Season the salmon with salt and pepper, and cook for 4-5 minutes per side until the salmon is cooked through and flakes easily with a fork. Set aside to cool slightly, then flake the salmon into large chunks.
- In a small bowl, whisk together the dressing ingredients: olive oil, lemon juice, Dijon mustard, honey, salt, and pepper.
- In a large bowl, combine the roasted potatoes, mixed greens, red onion, dill, and capers. Toss with the dressing until everything is well coated.
- Gently add the flaked salmon to the salad, being careful not to break the pieces apart too much.
- Serve with lemon wedges for an extra burst of flavor.
This fresh and flavorful salad makes for a perfect light yet filling meal!
