Warm Salmon and Potato Salad
Elevate your mealtime with this Warm Salmon and Potato Salad—a hearty yet refreshing dish that's perfect for any occasion. Featuring tender baked salmon, creamy baby potatoes, and vibrant baby spinach, this salad is brought to life with a zesty mustard-honey dressing infused with fresh dill. The combination of warm and cool ingredients creates a delightful harmony of textures, while thinly sliced red onion adds a subtle crunch. Easy to prepare in under 40 minutes, this wholesome recipe is a nutritious crowd-pleaser that’s packed with omega-3s and bold flavors. Serve it as a light main course or a satisfying side dish, and let this warm salmon salad with its perfect balance of health and indulgence become your go-to favorite.
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Recipe Information
Ingredients
- 400 grams salmon fillet
- 500 grams baby potatoes
- 3 tablespoons olive oil
- 2 tablespoons lemon juice
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- 2 tablespoons fresh dill
- 1 small red onion
- 100 grams baby spinach
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Preheat your oven to 200°C (400°F). Line a baking sheet with parchment paper.
Place the salmon fillet on the prepared baking sheet. Drizzle with 1 tablespoon of olive oil, season with salt and black pepper, and bake for 15–18 minutes or until just cooked through. Remove from the oven and set aside to cool slightly.
While the salmon is baking, place the baby potatoes in a pot, cover with water, and add a pinch of salt. Bring to a boil and cook for 12–15 minutes or until tender when pierced with a fork. Drain and allow to cool slightly. Cut larger potatoes into halves or quarters if needed.
In a small bowl, whisk together the remaining 2 tablespoons of olive oil, lemon juice, Dijon mustard, honey, salt, and black pepper to make the dressing.
Thinly slice the red onion and finely chop the fresh dill.
In a large mixing bowl, combine the warm potatoes, red onion, and fresh dill. Pour the dressing over the mixture and toss gently to combine.
Break the cooked salmon into large chunks, removing the skin if necessary. Add the salmon and baby spinach to the bowl with the potatoes. Gently toss again to combine, being careful not to break the salmon too much.
Serve the warm salmon and potato salad on plates or in shallow bowls. Garnish with extra fresh dill if desired. Enjoy!
Nutrition Facts
Calories |
1954 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 116.9 g | 150% | |
| Saturated Fat | 23.7 g | 118% | |
| Polyunsaturated Fat | 24.9 g | ||
| Cholesterol | 276 mg | 92% | |
| Sodium | 2582 mg | 112% | |
| Total Carbohydrate | 110.2 g | 40% | |
| Dietary Fiber | 11.3 g | 40% | |
| Total Sugars | 14.6 g | ||
| Protein | 115.6 g | 231% | |
| Vitamin D | 54.8 mcg | 274% | |
| Calcium | 244 mg | 19% | |
| Iron | 9.6 mg | 53% | |
| Potassium | 4132 mg | 88% | |
*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.
