Marinated Roasted Salmon Potato Salad
Elevate your salad game with this Marinated Roasted Salmon Potato Salad—a perfect harmony of vibrant flavors and wholesome ingredients. Tender, flaky salmon fillets are marinated in a zesty blend of olive oil, lemon juice, Dijon mustard, honey, and fresh dill, then roasted to perfection alongside golden, crispy baby potatoes. Tossed with peppery greens, tangy capers, and red onion, this hearty salad is dressed in a refreshing white wine vinegar and dill vinaigrette for a balanced pop of brightness. Ideal for a healthy weeknight dinner or an elegant lunch, this dish is as easy to prepare as it is impressive to serve, complete with a garnish of lemon wedges for the ultimate finishing touch.
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Recipe Information
Ingredients
- 4 pieces (6 oz each) salmon fillet
- 1.5 lbs baby potatoes
- 5 tbsp olive oil
- 3 tbsp lemon juice
- 3 minced garlic cloves
- 2 tsp Dijon mustard
- 1 tbsp honey
- 3 tbsp (chopped) fresh dill
- 2 tsp salt
- 1.5 tsp black pepper
- 5 oz baby spinach or arugula
- 0.5 thinly sliced red onion
- 2 tbsp capers
- 2 tbsp white wine vinegar
- 4 for serving extra lemon wedges
Instructions
Preheat the oven to 400°F (200°C).
In a small bowl, whisk together 2 tablespoons olive oil, 2 tablespoons lemon juice, 1 teaspoon Dijon mustard, 1 teaspoon honey, 2 minced garlic cloves, and 1 tablespoon chopped dill. Add 1/2 teaspoon salt and 1/4 teaspoon black pepper. Set aside.
Place the salmon fillets in a shallow dish and pour the marinade over them. Cover and let them marinate in the fridge for 15 to 30 minutes.
While the salmon is marinating, wash the baby potatoes and cut them into halves or quarters, depending on their size. Toss the potatoes with 2 tablespoons olive oil, 1 minced garlic clove, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
Spread the potatoes on a baking sheet and roast in the preheated oven for 20-25 minutes, turning halfway, until golden and crisp.
After the potatoes have been roasting for 10 minutes, place the marinated salmon on a parchment-lined baking sheet and roast alongside the potatoes for 12-15 minutes, or until the salmon is cooked through and flakes easily with a fork.
In a large salad bowl, combine the baby spinach or arugula, sliced red onion, and capers. Add the roasted potatoes and gently toss.
In a small bowl, whisk together 2 tablespoons olive oil, 1 tablespoon lemon juice, 2 tablespoons white wine vinegar, 1 teaspoon Dijon mustard, and 1 tablespoon chopped dill. Add salt and pepper to taste.
Drizzle the dressing over the salad and gently toss to coat.
Serve the salad on individual plates, topped with a roasted salmon fillet. Garnish with fresh dill and extra lemon wedges, if desired.
Nutrition Facts
Calories |
3200 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 198.5 g | 254% | |
| Saturated Fat | 40.1 g | 200% | |
| Polyunsaturated Fat | 42.2 g | ||
| Cholesterol | 470 mg | 156% | |
| Sodium | 7518 mg | 327% | |
| Total Carbohydrate | 164.3 g | 60% | |
| Dietary Fiber | 19.4 g | 69% | |
| Total Sugars | 29.9 g | ||
| Protein | 193.9 g | 388% | |
| Vitamin D | 93.2 mcg | 466% | |
| Calcium | 425 mg | 33% | |
| Iron | 14.6 mg | 81% | |
| Potassium | 7252 mg | 154% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
