Salmon Potato Salad
Fresh, wholesome, and bursting with flavor, this Salmon Potato Salad is a delightful twist on a classic that’s perfect for lunch, dinner, or even meal prep. Tender baby potatoes and flaky oven-baked salmon combine with crisp cucumber, juicy cherry tomatoes, and aromatic dill to create a vibrant, nutrient-packed dish. A tangy homemade dressing made with lemon juice, Dijon mustard, and honey ties it all together, delivering a perfect balance of zestiness and subtle sweetness. Ready in just 40 minutes, this easy, one-bowl meal is as satisfying as it is simple. Serve it slightly warm or chilled for a refreshing, protein-packed option that never disappoints.
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Recipe Information
Ingredients
- 2 pieces (6 oz each) salmon fillet
- 1 lb baby potatoes
- 2 tbsp olive oil
- 2 tbsp lemon juice
- 1 tbsp Dijon mustard
- 1 tsp honey
- 1 small (thinly sliced) red onion
- 1 small (diced) cucumber
- 1 cup (halved) cherry tomatoes
- 2 tbsp (chopped) fresh dill
- 1 tsp (to taste) salt
- 0.5 tsp (to taste) black pepper
Instructions
Place the salmon fillets on a baking sheet lined with parchment paper. Drizzle each fillet with 1/2 tablespoon of olive oil, and season with salt and black pepper to taste.
Bake the salmon in a preheated oven at 375°F (190°C) for 12-15 minutes, or until cooked through and flaky. Remove from the oven and let cool slightly.
While the salmon is baking, place the baby potatoes in a large pot and cover them with water. Add a pinch of salt and bring to a boil. Reduce the heat and simmer for 12-15 minutes, or until the potatoes are fork-tender. Drain and let cool slightly, then cut into halves or quarters, depending on size.
In a small bowl, whisk together the lemon juice, Dijon mustard, honey, and remaining olive oil to make the dressing. Season with salt and black pepper to taste.
In a large mixing bowl, combine the cooked potatoes, red onion, cucumber, cherry tomatoes, and fresh dill. Pour the dressing over the vegetables and toss gently to coat.
Flake the baked salmon into bite-sized pieces and carefully fold it into the potato and vegetable mixture.
Taste the salad and adjust the seasoning if necessary. Serve the Salmon Potato Salad slightly warm or chilled as desired.
Nutrition Facts
Calories |
1655 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 94.2 g | 121% | |
| Saturated Fat | 19.0 g | 95% | |
| Polyunsaturated Fat | 20.4 g | ||
| Cholesterol | 235 mg | 78% | |
| Sodium | 3747 mg | 163% | |
| Total Carbohydrate | 104.7 g | 38% | |
| Dietary Fiber | 10.2 g | 36% | |
| Total Sugars | 18.2 g | ||
| Protein | 98.5 g | 197% | |
| Vitamin D | 46.6 mcg | 233% | |
| Calcium | 157 mg | 12% | |
| Iron | 6.4 mg | 36% | |
| Potassium | 4028 mg | 86% | |
*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.
