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RECIPE
10 INGREDIENTS 9 STEPS 1hr

Salmon Salad with Potatoes and Dill Dressing

5.0
1 Ratings
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.
Salmon Salad with Potatoes and Dill Dressing Recipe | SideChef
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.
My name is Brittany Graham and I am the author behind The Anchored Kitchen. I believe in the healing powers of food, the kitchen as the soul of a home, and the need for good recipes.
http://theanchoredkitchen.com/
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My name is Brittany Graham and I am the author behind The Anchored Kitchen. I believe in the healing powers of food, the kitchen as the soul of a home, and the need for good recipes.
http://theanchoredkitchen.com/
1hr
Total Time
$13.53
Cost Per Serving

Ingredients

Servings
4
US / METRIC
3 cups
or Yukon Gold Potato
1/2 cup
Mayonnaise
1
Lemon , juiced
2 Tbsp of juice needed
1 Tbsp
up to 2 Tbsp
1/2 tsp
plus more to taste
as needed
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Nutrition Per Serving

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CALORIES
540
FAT
30.2 g
PROTEIN
39.3 g
CARBS
28.7 g

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.

Cooking Instructions

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Step 1
Preheat the oven to 350 degrees F (180 degrees C).
Step 2
Dice Russet Potatoes (3 cups) and toss in a baking dish with Olive Oil (as needed) , salt, and Ground Black Pepper (to taste) .
Step 3
Roast for 30-40 minutes, until tender and brown. Set aside.
Step 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.
Step 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.
Step 6
In a bowl mix together the Mayonnaise (1/2 cup) , 2 Tbsp of Lemon (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.
Step 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.
Step 8
Dice your English Cucumber (1) and divide it amount the four plates along with the roasted potatoes.
Step 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.
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Nutrition Per Serving
Calories
540
% Daily Value*
Fat
30.2 g
39%
Saturated Fat
4.8 g
24%
Trans Fat
0.0 g
--
Cholesterol
89.2 mg
30%
Carbohydrates
28.7 g
10%
Fiber
4.5 g
16%
Sugars
3.6 g
--
Protein
39.3 g
79%
Sodium
622.7 mg
27%
Vitamin D
18.5 µg
92%
Calcium
89.2 mg
7%
Iron
3.3 mg
18%
Potassium
1493.4 mg
32%
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