Fresh Salmon & Potato Salad

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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!


Ingredients

3 tbsp
olive oil
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

Directions

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.


Nutritional Info
Per serving
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