CALORIES: 303
PREP: 10 minutes
COOK: 15 minutes
Dairy-Free, Nut-Free, Gluten-Free, Pescatarian, Egg-Free
This beautiful Fresh Salmon & Potato Salad is a wonderful light yet filling summer dish. It starts with a bed of arugula and is topped with baby potatoes, crunchy cucumber and celery, and fresh flaked salmon. The salad is tossed with a Dijon vinaigrette and can be served immediately or stored in the fridge for up to three days. Enjoy!
3 tbsp | olive oil |
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1 | lemon, zest and juice |
1 | shallot, minced |
1 tbsp | grainy Dijon mustard |
1 tsp | prepared horseradish |
Salt and pepper to taste | |
1 | salmon fillet (8oz) |
1 lb | baby potato, quartered |
1/2 | English cucumber, diced |
3 | celery ribs, diced |
2 tbsp | chopped fresh dill |
6 cups | arugula |
Preheat the oven to 400°F. Line a baking sheet with parchment paper.
In a small bowl, whisk together the olive oil, lemon, shallot, Dijon mustard, horseradish, and salt and pepper.
Arrange the salmon fillet on the prepared baking sheet. Season liberally with salt and pepper. Bake for about 15 minutes, until the salmon is cooked through. Remove the salmon from the oven and flake it with a fork. Set aside to cool.
While the salmon is cooking, use a large pot with a steamer insert to steam the potatoes until they’re fork-tender, about 12 minutes. Transfer to a bowl lined with paper towel and let cool completely.
In a large bowl, combine the potatoes, cucumber, celery, and dill. Pour over the dressing and toss gently until everything is well coated.
Arrange the potato salad on a bed of arugula and top with the flaked salmon. Serve immediately or store in the refrigerator for up to 3 days.
Per serving | |
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Calories (kcal) | 303 |
Total Fat (g) | 15 |
Saturated fat (g) | 2 |
Trans fat (g) | 0 |
Cholesterol (mg) | 36 |
Sodium (mg) | 296 |
Total Carbohydrate (g) | 28 |
Dietary Fiber (g) | 4 |
Total Sugars (g) | 3 |
Added Sugars (g) | 0 |
Protein (g) | 16 |
Vitamin D (mg) | 0 |
Calcium (mg) | 93 |
Iron (mg) | 2 |
Potassium (mg) | 999 |
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