Salmon and Potato Salad with Lemon Poppy Seed Dressing

Bright, fresh, and irresistibly satisfying, this Salmon and Potato Salad with Lemon Poppy Seed Dressing is a feast for the senses. Featuring tender, oven-baked salmon fillets, buttery baby potatoes, and crisp mixed greens, this dish is elevated with a zesty vinaigrette infused with tangy lemon juice, sweet honey, and a delicate sprinkling of poppy seeds. Accented by briny capers and aromatic fresh dill, this salad strikes the perfect balance of flavors and textures. Ideal for a light lunch or a refreshing dinner, it comes together in under 45 minutes and is served best when tossed gently to preserve the salmon’s flaky texture. Whether you’re hosting or enjoying a quiet meal, this recipe is a deliciously elegant way to celebrate wholesome ingredients and vibrant flavors.

Nutriscore Rating: 71/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 2 pieces salmon fillet
• 500 grams baby potatoes
• 150 grams mixed greens
• 3 tablespoons olive oil
• 2 tablespoons lemon juice
• 1 teaspoon lemon zest
• 1 tablespoon honey
• 1 teaspoon poppy seeds
• 1 teaspoon dijon mustard
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 2 tablespoons fresh dill
• 2 tablespoons capers

Directions

Step 1

Preheat your oven to 200°C (400°F). Line a baking sheet with parchment paper.

Step 2

Place the salmon fillets on the prepared baking sheet. Drizzle with 1 tablespoon of olive oil and sprinkle with a pinch of salt and black pepper. Bake for 12-15 minutes, or until the salmon is cooked through and flakes easily. Set aside to cool slightly.

Step 3

Meanwhile, bring a pot of salted water to a boil. Add the baby potatoes and cook for 12-15 minutes, or until fork-tender. Drain and allow to cool slightly, then cut them into halves or quarters, depending on their size.

Step 4

To make the dressing, whisk together the lemon juice, lemon zest, honey, poppy seeds, dijon mustard, 2 tablespoons of olive oil, salt, and black pepper in a small bowl until well combined.

Step 5

In a large mixing bowl, combine the cooled potatoes, mixed greens, capers, and fresh dill. Flake the baked salmon into large chunks and add it to the bowl.

Step 6

Drizzle the lemon poppy seed dressing over the salad ingredients and gently toss to combine, being careful not to break apart the salmon too much.

Step 7

Serve the salad immediately, garnished with an extra sprinkle of dill if desired. Enjoy!

Nutrition Facts

Serving size	(1051.0g)

Amount per serving	% Daily Value*
Calories	1621.6

Total Fat 94.6g	0%
Saturated Fat 18.3g	0%
Polyunsaturated Fat 18.2g
Cholesterol 186.3mg	0%
Sodium 3771.2mg	0%
Total Carbohydrate 114.5g	0%
Dietary Fiber 10.5g	0%
Total Sugars 22.9g
Protein 82.6g	0%

Vitamin D 1479.6IU	0%
Calcium 226.3mg	0%
Iron 7.8mg	0%
Potassium 3846.7mg	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: 51.9%

Protein: 20.1%

Carbs: 27.9%