Roasted Salmon Potato Salad
This roasted salmon potato salad it light, fresh and delicious. Perfect as a meal prepped lunch through the week or as a delicious weekend brunch recipe.
Ingredients
Salmon
- 1 lb. salmon, bake in oven
- 1 tablespoon olive oil, drizzle over the salmon
- salt, season to taste
- cracked black pepper, season to taste
Potato Salad
- 1 lb. Yukon gold potatoes, small size, boil and quarter
- 3 hard-boiled eggs, dice small
- 1 small bulb fennel, shaved thin with a mandoline, about ½ -1 cup
- 1 medium leek, shaved thin with a mandoline, about ½ -1 cup
- ½ ounce dill, freshly chopped, about ¼ cup
- ¼ cup Italian parsley, freshly chopped
Yogurt Dressing
- 1 cup Greek yogurt 0% fat
- 1 tablespoon Dijon mustard
- 2 tablespoons lemon juice, fresh squeezed
- 1-2 tablespoons pickle juice, mild pickle juice works best
- salt, to taste
- cracked black pepper, to taste
Garnishes
- 2 tablespoons chives, freshly chopped
- 1 hard-boiled egg, grated over the dish
Equipment
- 1 pot boil the potatoes
- 1 colander drain potatoes
- 1 baking tray roast the salmon
- 1 large mixing bowl
- 1 microplane grater grate the egg
Instructions
- Preheat the oven to 350 degrees. Spray a baking tray with non-stick cooking spray. Set aside.
- Boil a pot of water, add the potatoes. Boil until they are fork tender. Remove them from the water and allow them to cool. Once they're cool to the touch, quarter them into bite-sized pieces. Set aside.
- Place the salmon 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. 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 until well coated 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 freshly chopped chives and one grated hard-boiled egg.
- Serve and enjoy. Once the salad has been refrigerated, it cannot be warmed.
Nutrition
Serving: 1serving, Calories: 427kcal, Carbohydrates: 31g, Protein: 38g, Fat: 17g, Saturated Fat: 3g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 7g, Trans Fat: 0.003g, Cholesterol: 251mg, Sodium: 273mg, Potassium: 1514mg, Fiber: 5g, Sugar: 7g, Vitamin A: 1417IU, Vitamin C: 44mg, Calcium: 166mg, Iron: 4mg