Soon to be a new summer staple this salad is packed with delicious flavor and hearty enough to fill you up for dinner. The dressing is so easy. It’s made with mayo, lemon juice, and dill. The salmon is so pink and flavorful and the salty potatoes soak up the dressing and round out the meal to make it filling and hearty.
Total Time
1hr
5.0
1 Rating
Author: The Anchored Kitchen
Servings:
4
Ingredients
•
1.5
lb
Salmon Fillets
•
1
lb
Russet Potatoes
or Yukon Gold Potato
•
1/2
cup
Mayonnaise
•
1
Lemon
, juiced
•
1
Tbsp
Dried Dill Weed
•
1
English Cucumber
•
8
cups
Romaine Lettuce
•
1/2
tsp
Kosher Salt
•
to taste
Ground Black Pepper
•
as needed
Olive Oil
Cooking Instructions
1.
Preheat the oven to 350 degrees F (180 degrees C).
2.
Dice Russet Potatoes (1 lb) and toss in a baking dish with Olive Oil (as needed), salt, and Ground Black Pepper (to taste).
3.
Roast for 30-40 minutes, until tender and brown. Set aside.
4.
Meanwhile, place Salmon Fillets (1.5 lb) on a sheet pan covered in aluminum or parchment paper. Blot the salmon with a paper towel to get off any excess moisture. Drizzle with olive oil and salt and pepper.
5.
When potatoes are done place salmon in the oven and roast for about 10-12 minutes, depending on thickness, until it flakes easily with a fork.
6.
In a bowl mix together the Mayonnaise (1/2 cup), 2 Tbsp of Lemon Juice (1), Dried Dill Weed (1 Tbsp), Kosher Salt (1/2 tsp), and pepper. If your dressing is too thick, use a little more lemon juice to thin it out. You can even use water or white vinegar, 1 tsp at a time.
7.
Chop your Romaine Lettuce (8 cups) up and divide equally among four plates. You can use as much or little romaine lettuce as you want. I typically like about 2 cups per plate.
8.
Dice your English Cucumber (1) and divide it amount the four plates along with the roasted potatoes.
9.
Using a fork, break the salmon up and divide it among the four plates as well. Drizzle the dressing over each salad. Serve warm, or at room temperature.
Author's Notes
Alternatively, you can use an air-fryer at 370 degrees F (190 degrees C). Roast potatoes for 10-15 minutes until tender and salmon for 8-10 minutes until it easily flakes with a fork.
Nutrition Per Serving
CALORIES
539
FAT
30.1 g
PROTEIN
39.3 g
CARBS
28.3 g
You're one smart cookie! 🍪
In order to enhance your experience, SideChef uses cookies. By clicking “ACCEPT” you agree to the storing of cookies on your device. You can withdraw your consent at any time by visiting our
COOKIE POLICY
on our website.
ACCEPT
REJECT
Thank You! 😀
To revoke your consent, please clear your browser cookies and refresh the page.
Use the code SIDECHEF for $10 off your first $50 shoppable recipe order.
* Offer valid for first order only for Walmart Pickup & Delivery service, at participating stores in the United States. Minimum order of $50. Offer not transferable, and void where prohibited by law. Does not apply to alcohol purchases. Customer responsible for all applicable taxes. Offer subject to change or expire without notice.