Salmon Potato Dill Salad
Elevate your salad game with this Salmon Potato Dill Salad—a delightful combination of tender oven-baked salmon, creamy baby potatoes, and the fresh, vibrant flavors of dill and lemon. Perfect for a light yet satisfying meal, this recipe brings together a velvety Dijon mustard dressing, crunchy red onion, and perfectly cooked potatoes for a harmony of textures in every bite. Ready in just 35 minutes, this dish is as versatile as it is delicious—serve it warm for a cozy dinner or chilled for a refreshing summer lunch. With its balance of protein, healthy fats, and zesty herbs, this salmon dill salad is a wholesome, flavorful option that’s sure to impress.
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Recipe Information
Ingredients
- 300 grams salmon fillet
- 500 grams baby potatoes
- 2 tablespoons fresh dill
- 0.5 whole red onion
- 2 tablespoons lemon juice
- 3 tablespoons mayonnaise
- 1 teaspoon Dijon mustard
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 1 teaspoon olive oil
Instructions
Preheat the oven to 180°C (350°F).
Place the salmon fillet on a baking tray lined with parchment paper. Drizzle with olive oil and season with a pinch of salt and black pepper.
Bake the salmon in the preheated oven for 12-15 minutes, or until cooked through and flaky. Remove from the oven and let it cool slightly.
While the salmon is baking, wash the baby potatoes and place them in a large pot. Cover with water and add a pinch of salt. Bring to a boil and cook for 10-12 minutes, or until tender when pierced with a fork.
Drain the potatoes and allow them to cool slightly before slicing them into halves or quarters, depending on their size.
Finely chop the fresh dill and thinly slice the red onion.
In a large mixing bowl, whisk together mayonnaise, Dijon mustard, lemon juice, 0.5 teaspoon of salt, and 0.25 teaspoon of black pepper to create the dressing.
Add the cooked potatoes, red onion, and dill to the bowl with the dressing. Gently toss to coat everything evenly.
Flake the cooked salmon into bite-sized pieces and carefully fold it into the salad, being mindful not to break it up too much.
Serve the salad warm or chilled, garnished with extra dill if desired.
Nutrition Facts
Calories |
1699 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 103.4 g | 133% | |
| Saturated Fat | 18.1 g | 90% | |
| Polyunsaturated Fat | 17.0 g | ||
| Cholesterol | 252 mg | 84% | |
| Sodium | 2315 mg | 101% | |
| Total Carbohydrate | 106.6 g | 39% | |
| Dietary Fiber | 8.3 g | 30% | |
| Total Sugars | 7.4 g | ||
| Protein | 87.5 g | 175% | |
| Vitamin D | 41.1 mcg | 206% | |
| Calcium | 130 mg | 10% | |
| Iron | 5.7 mg | 32% | |
| Potassium | 3625 mg | 77% | |
*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.
