Salmon Cilantro Potato Salad
Brighten up your mealtime with this vibrant and flavor-packed Salmon Cilantro Potato Salad, a refreshing twist on a classic. Delicately baked salmon, seasoned to perfection, pairs effortlessly with tender baby potatoes and crisp red onions, all tossed in a creamy, zesty cilantro-lime dressing that’s irresistibly fresh. Greek yogurt and Dijon mustard add a tangy depth of flavor, while green onions and garlic provide a subtle aromatic finish. Perfect as a light main dish or a side for any gathering, this gluten-free recipe is ready in under 40 minutes and can be served chilled or at room temperature. Treat your taste buds to this wholesome, nutrient-rich salad that’s equal parts hearty and vibrant!
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Recipe Information
Ingredients
- 1 lb salmon fillet
- 1.5 lb baby potatoes
- 3 tbsp olive oil
- 2 tbsp lime juice
- 0.5 cup fresh cilantro
- 0.25 cup Greek yogurt
- 1 tsp Dijon mustard
- 1 large garlic clove
- 1 tsp salt
- 0.5 tsp black pepper
- 0.5 cup red onion
- 2 stalks green onions
Instructions
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it.
Place the salmon fillet on the prepared baking sheet. Drizzle 1 tablespoon of olive oil over the salmon and season with 0.5 teaspoons of salt and 0.25 teaspoons of black pepper. Bake for 12-15 minutes, or until the salmon is cooked through and flakes easily with a fork. Set aside to cool.
Meanwhile, place the baby potatoes in a large pot and cover with cold water. Add a pinch of salt and bring to a boil over medium-high heat. Cook for about 12-15 minutes or until the potatoes are fork-tender. Drain and let cool slightly before cutting them into halves or quarters, depending on their size.
In a blender or food processor, combine the remaining olive oil, lime juice, fresh cilantro, Greek yogurt, Dijon mustard, garlic clove (minced), 0.5 teaspoons of salt, and 0.25 teaspoons of black pepper. Blend until smooth and creamy. Taste and adjust the seasoning as needed.
Thinly slice the red onion and green onions. Set aside.
In a large mixing bowl, combine the cooled potatoes, sliced red onion, and green onions. Flake the cooked salmon into bite-sized pieces and add it to the bowl.
Pour the cilantro dressing over the potato-salmon mixture and gently toss until everything is evenly coated. Be careful not to break up the salmon pieces too much.
Cover and refrigerate for at least 20 minutes to let the flavors meld together. Serve chilled or at room temperature. Garnish with additional cilantro leaves if desired.
Nutrition Facts
Calories |
456 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.8 g | 31% | |
| Saturated Fat | 4.7 g | 23% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 64 mg | 21% | |
| Sodium | 585 mg | 25% | |
| Total Carbohydrate | 33.9 g | 12% | |
| Dietary Fiber | 4.3 g | 15% | |
| Total Sugars | 3.2 g | ||
| Protein | 27.8 g | 56% | |
| Vitamin D | 14.3 mcg | 71% | |
| Calcium | 65 mg | 5% | |
| Iron | 2.2 mg | 12% | |
| Potassium | 1227 mg | 26% | |
*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.
