Granma's Simple Summer Supper

Savor the taste of summer with "Granma's Simple Summer Supper," a wholesome, easy-to-make meal that's perfect for warm evenings. This delightful recipe features tender, pan-seared salmon fillets seasoned to perfection, accompanied by a creamy herb-infused potato salad and a refreshing cucumber-tomato salad with a tangy vinaigrette. Ready in just 45 minutes, this vibrant dish combines the crispness of fresh vegetables, the heartiness of potatoes, and the richness of salmon for a balanced and satisfying dinner. Perfect for a light, healthy supper, this recipe captures the essence of simple summer cooking while showcasing crowd-pleasing flavors. It's a must-try for fans of fresh seasonal ingredients!

Nutriscore Rating: 75/100

Prep Time:20 mins

Cook Time:25 mins

Total Time:45 mins

Servings: 4

Ingredients

• 4 pieces Salmon fillets
• 3 tablespoons Olive oil
• 1.5 teaspoons Salt
• 1 teaspoon Black pepper
• 1 pound Small potatoes
• 2 tablespoons Fresh parsley, chopped
• 2 tablespoons Fresh dill, chopped
• 2 tablespoons Mayonnaise
• 1 teaspoon Dijon mustard
• 1 tablespoon Lemon juice
• 1 piece Cucumber, thinly sliced
• 2 cups Cherry tomatoes, halved
• 0.25 piece Red onion, thinly sliced
• 2 tablespoons Red wine vinegar
• 1 teaspoon Sugar

Directions

Step 1

Bring a large pot of water to a boil and add a pinch of salt. Add the potatoes and cook for 12-15 minutes, or until fork-tender. Drain and set aside to cool slightly.

Step 2

While the potatoes are cooking, prepare the cucumber-tomato salad. In a large bowl, combine the cucumber slices, cherry tomatoes, and red onion. In a small bowl, whisk together the red wine vinegar, 1 tablespoon olive oil, sugar, and a pinch of salt and pepper. Pour the dressing over the salad, toss gently, and refrigerate until serving.

Step 3

Once the potatoes are cool enough to handle, cut them into bite-sized pieces and place them in a large bowl. Add the parsley, dill, mayonnaise, Dijon mustard, lemon juice, and 1 teaspoon of salt. Stir gently to combine, being careful not to mash the potatoes. Set aside.

Step 4

Season the salmon fillets with 1/2 teaspoon of salt and 1 teaspoon of black pepper. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Once hot, add the salmon fillets skin-side down and cook for 4-5 minutes. Flip and cook for an additional 3-4 minutes, or until the salmon is cooked through.

Step 5

To serve, divide the salmon, potato salad, and cucumber-tomato salad among four plates. Garnish with additional fresh herbs if desired. Enjoy your simple and wholesome summer supper!

Nutrition Facts

Serving size	(1715.1g)

Amount per serving	% Daily Value*
Calories	2020.8

Total Fat 122.2g	0%
Saturated Fat 16.7g	0%
Polyunsaturated Fat 4.0g
Cholesterol 230mg	0%
Sodium 4178.2mg	0%
Total Carbohydrate 117.6g	0%
Dietary Fiber 18.5g	0%
Total Sugars 23.6g
Protein 117.6g	0%

Vitamin D 0IU	0%
Calcium 178.0mg	0%
Iron 9.6mg	0%
Potassium 3348.0mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 53.9%

Protein: 23.1%

Carbs: 23.1%