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SideChef
Recipes
Dairy-Free
Salmon Salad with Potatoes and Dill Dressing
Recipe

10 INGREDIENTS • 9 STEPS • 1HR

Salmon Salad with Potatoes and Dill Dressing

5
1 rating
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.
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The Anchored Kitchen
My name is Brittany 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/
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.
1HR
Total Time
$13.51
Cost Per Serving
Ingredients
Servings
4
US / Metric
Salmon Fillet
1.5 lb
Salmon Fillets
Russet Potato
1 lb
Russet Potato
or Yukon Gold Potato
Mayonnaise
1/2 cup
Mayonnaise
Lemon
1
Lemon, juiced
2 Tbsp of juice needed
Dried Dill Weed
1 Tbsp
Dried Dill Weed
up to 2 Tbsp
English Cucumber
1
English Cucumber
Romaine Lettuce
8 cups
Romaine Lettuce
Kosher Salt
1/2 tsp
Kosher Salt
plus more to taste
Ground Black Pepper
to taste
Ground Black Pepper
Olive Oil
as needed
Olive Oil
Nutrition Per Serving
VIEW ALL
Calories
539
Fat
30.1 g
Protein
39.3 g
Carbs
28.3 g
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Salmon Salad with Potatoes and Dill Dressing
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author_avatar
The Anchored Kitchen
My name is Brittany 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/

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 InstructionsHide images
step 1
Preheat the oven to 350 degrees F (180 degrees C).
step 2
Dice Russet Potato (1 lb) 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 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 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.
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.
Tags
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Dairy-Free
Air Fryer
Gluten-Free
Lunch
Shellfish-Free
Dinner
Salmon
Salad
Summer
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