Peppered Salmon W Arugula Rocket and Yogurt Dressed Potatoes
Elevate your weeknight dinner game with this vibrant Peppered Salmon with Arugula Rocket and Yogurt-Dressed Potatoes. This healthy, flavor-packed dish combines perfectly seared salmon coated in a bold black pepper crust with a crisp arugula and cherry tomato salad drizzled with balsamic vinegar. The star side dish, creamy baby potatoes tossed in a tangy Greek yogurt, Dijon mustard, and fresh dill dressing, adds a refreshing complement to the rich salmon. Ready in just 40 minutes, this recipe strikes the perfect balance between elegance and ease, making it ideal for everything from family dinners to special occasions. Perfectly seasoned, nutrient-rich, and irresistibly colorful, this salmon recipe will become a cherished staple in your kitchen.
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Recipe Information
Ingredients
- 4 pieces (6 oz each) salmon fillets
- 2 tablespoons coarse black pepper
- 1 teaspoon kosher salt
- 2 tablespoons olive oil
- 1.5 pounds baby potatoes
- 1 cup plain Greek yogurt
- 1 tablespoon Dijon mustard
- 2 tablespoons (chopped) fresh dill
- 2 tablespoons lemon juice
- 4 cups arugula (rocket)
- 1 cup (halved) cherry tomatoes
- 0.25 cup (thinly sliced) red onion
- 1 tablespoon balsamic vinegar
Instructions
Place the baby potatoes in a large pot of salted water and bring to a boil. Cook for 15-20 minutes, or until fork-tender. Drain, let cool slightly, and cut into halves.
In a small bowl, whisk together the yogurt, Dijon mustard, chopped dill, 1 tablespoon of lemon juice, and a pinch of salt. Set aside.
Pat the salmon fillets dry with paper towels and season both sides with kosher salt and the coarse black pepper, pressing the pepper into the salmon to create a crust.
Heat olive oil in a large non-stick skillet over medium-high heat. Place the salmon fillets skin-side down and cook for 4-5 minutes, or until the skin is crispy. Flip the fillets and cook for another 3-4 minutes, or until the salmon is just cooked through. Remove from the pan and let rest.
In a large mixing bowl, combine the arugula, cherry tomatoes, and red onion. Drizzle with balsamic vinegar and toss to coat evenly.
Toss the halved baby potatoes with the yogurt dressing until evenly coated.
To serve, divide the arugula salad among the plates. Place a salmon fillet on each plate and add a portion of the yogurt-dressed potatoes on the side. Optional: Garnish with additional fresh dill or a wedge of lemon.
Nutrition Facts
Calories |
2338 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 113.5 g | 146% | |
| Saturated Fat | 18.4 g | 92% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 297 mg | 99% | |
| Sodium | 1647 mg | 72% | |
| Total Carbohydrate | 155.7 g | 57% | |
| Dietary Fiber | 22.1 g | 79% | |
| Total Sugars | 23.7 g | ||
| Protein | 185.1 g | 370% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 618 mg | 48% | |
| Iron | 12.7 mg | 71% | |
| Potassium | 4219 mg | 90% | |
*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.
