Salmon and Potato Salad with Lemon Poppy Seed Dressing
Bright, fresh, and irresistibly satisfying, this Salmon and Potato Salad with Lemon Poppy Seed Dressing is a feast for the senses. Featuring tender, oven-baked salmon fillets, buttery baby potatoes, and crisp mixed greens, this dish is elevated with a zesty vinaigrette infused with tangy lemon juice, sweet honey, and a delicate sprinkling of poppy seeds. Accented by briny capers and aromatic fresh dill, this salad strikes the perfect balance of flavors and textures. Ideal for a light lunch or a refreshing dinner, it comes together in under 45 minutes and is served best when tossed gently to preserve the salmon’s flaky texture. Whether you’re hosting or enjoying a quiet meal, this recipe is a deliciously elegant way to celebrate wholesome ingredients and vibrant flavors.
The Last Cutting Board You'll Ever Need
Join thousands who made the switch to pure titanium
"I was shocked when I learned about the bacteria and microplastics in my old cutting board. Switching to Titan Haus was the best decision—I'll never go back!"
Recipe Information
Ingredients
- 2 pieces salmon fillet
- 500 grams baby potatoes
- 150 grams mixed greens
- 3 tablespoons olive oil
- 2 tablespoons lemon juice
- 1 teaspoon lemon zest
- 1 tablespoon honey
- 1 teaspoon poppy seeds
- 1 teaspoon dijon mustard
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh dill
- 2 tablespoons capers
Instructions
Preheat your oven to 200°C (400°F). Line a baking sheet with parchment paper.
Place the salmon fillets on the prepared baking sheet. Drizzle with 1 tablespoon of olive oil and sprinkle with a pinch of salt and black pepper. Bake for 12-15 minutes, or until the salmon is cooked through and flakes easily. Set aside to cool slightly.
Meanwhile, bring a pot of salted water to a boil. Add the baby potatoes and cook for 12-15 minutes, or until fork-tender. Drain and allow to cool slightly, then cut them into halves or quarters, depending on their size.
To make the dressing, whisk together the lemon juice, lemon zest, honey, poppy seeds, dijon mustard, 2 tablespoons of olive oil, salt, and black pepper in a small bowl until well combined.
In a large mixing bowl, combine the cooled potatoes, mixed greens, capers, and fresh dill. Flake the baked salmon into large chunks and add it to the bowl.
Drizzle the lemon poppy seed dressing over the salad ingredients and gently toss to combine, being careful not to break apart the salmon too much.
Serve the salad immediately, garnished with an extra sprinkle of dill if desired. Enjoy!
Nutrition Facts
Calories |
376 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 20.7 g | 27% | |
| Saturated Fat | 3.6 g | 18% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 47 mg | 16% | |
| Sodium | 692 mg | 30% | |
| Total Carbohydrate | 28.3 g | 10% | |
| Dietary Fiber | 3.6 g | 13% | |
| Total Sugars | 5.9 g | ||
| Protein | 19.9 g | 40% | |
| Vitamin D | 10.7 mcg | 54% | |
| Calcium | 53 mg | 4% | |
| Iron | 2.0 mg | 11% | |
| Potassium | 960 mg | 20% | |
*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.
