Roasted Salmon Potato Salad

This roasted salmon potato salad is light, fresh and delicious. Perfect as a meal prepped lunch through the week or as a delicious weekend brunch recipe. This dish is loaded with nutrient dense salmon, tender potatoes, fresh herbs, healthy vegetables and a light, fresh yogurt dressing. You’re going to fall in love with this recipe. Plus, it’s super easy to make which is always a win.

Ingredients Needed for Roasted Salmon Potato Salad

Salmon – For this recipe, you’ll need about one pound of salmon. I like to leave the skin on when roasting the salmon in the oven. This helps lock in the flavor and juices. You can easily remove the salmon skin once it is cooked to your liking. For this recipe, I prefer well-done salmon. However, you can cook it to your preferred doneness.

Olive Oil – You will need about one tablespoon of olive oil for this recipe. You’ll use it to coat the salmon before roasting it in the oven.

Seasoning – For this recipe, you’ll need salt and cracked black pepper. You’ll use it to season the salmon before placing it in the oven. You’ll also use it to season the yogurt dressing.

Potatoes – For this recipe, you’ll need about one pound of small Yukon gold potatoes. Boil a pot of water and add the potatoes. Once they are fork tender, remove them from the water. Quarter them into bite-sized pieces once they are cool to touch.

Yogurt Dressing – This yogurt dressing is hard to resist. You’ll combine 0% fat Greek yogurt, Dijon mustard, mild pickle juice, fresh squeezed lemon juice, salt and cracked black pepper. Whisk well and set aside.

Hard Boiled Egg – You’ll need four hard boiled eggs for this recipe. You will roughly chop three of the eggs into small pieces. Be sure to reserve one egg to be grated on top of the dish once its assembled.

Herbs – For this recipe, you’ll need freshly chopped dill, chopped Italian parsley, and chopped chives. I am a huge fan of fresh herbs, so I always add a lot to my recipes. However, you can use as much or as little as you desire.

Vegetables – Using a mandoline, carefully slice one small bulb of fresh fennel and one medium sized leek. You’ll want the slices to be even and thin.

How to Make Roasted Salmon Potato Salad

Preheat the oven to 350 degrees. Spray a baking tray with non-stick cooking spray. Set it aside.

Boil a pot of water, add the potatoes. Boil until they are fork tender. Remove them from the water and drain them in a colander. Allow them to cool. Once they’re cool to touch, quarter them into bite-sized pieces. Set aside.

Place the salmon fillet on the prepared baking tray skin side down. Drizzle the salmon olive oil and season it with salt and cracked black pepper.

Bake for 15-20 minutes or until the salmon reaches your desired doneness. Cooking time will vary based on the thickness of your salmon. Remove from the oven and set aside to cool.

While the salmon is roasting, dice three hard boiled eggs into small pieces. Be sure to reserve one egg for grating over the finished dish.

You’ll also want to thinly shave the fennel and leek using a mandoline. Then, chop the fresh Italian parsley, dill and chives. Set aside.

Assemble the Dish

In a large mixing bowl, combine Greek yogurt, Dijon mustard, fresh squeezed lemon juice, mild pickle juice, salt and cracked black pepper. Whisk well.

Add the quartered potato, thinly sliced fennel, thinly sliced leeks, freshly chopped parsley, freshly chopped dill and diced hard-boiled egg. Mix well.

Next, remove the skin from the salmon. Break the salmon into large pieces and place it on top of the potato salad.

Finish the dish with the freshly chopped chives, one grated hard-boiled egg.

Serve and enjoy. Once the salad has been refrigerated, it cannot be warmed.

Storage

Store leftover roasted salmon potato salad in an airtight container in the refrigerator for three to four days. Once the salad has been refrigerated it cannot be warmed. Looking for more lunch recipes?

• Waldorf Chicken Salad
• Cottage Cheese Egg Salad