Salmon Potato Salad

Fresh, wholesome, and bursting with flavor, this Salmon Potato Salad is a delightful twist on a classic that’s perfect for lunch, dinner, or even meal prep. Tender baby potatoes and flaky oven-baked salmon combine with crisp cucumber, juicy cherry tomatoes, and aromatic dill to create a vibrant, nutrient-packed dish. A tangy homemade dressing made with lemon juice, Dijon mustard, and honey ties it all together, delivering a perfect balance of zestiness and subtle sweetness. Ready in just 40 minutes, this easy, one-bowl meal is as satisfying as it is simple. Serve it slightly warm or chilled for a refreshing, protein-packed option that never disappoints.

Nutriscore Rating: 74/100

Prep Time:20 mins

Cook Time:20 mins

Total Time:40 mins

Servings: 4

Ingredients

• 2 pieces (6 oz each) salmon fillet
• 1 lb baby potatoes
• 2 tbsp olive oil
• 2 tbsp lemon juice
• 1 tbsp Dijon mustard
• 1 tsp honey
• 1 small (thinly sliced) red onion
• 1 small (diced) cucumber
• 1 cup (halved) cherry tomatoes
• 2 tbsp (chopped) fresh dill
• 1 tsp (to taste) salt
• 0.5 tsp (to taste) black pepper

Directions

Step 1

Place the salmon fillets on a baking sheet lined with parchment paper. Drizzle each fillet with 1/2 tablespoon of olive oil, and season with salt and black pepper to taste.

Step 2

Bake the salmon in a preheated oven at 375°F (190°C) for 12-15 minutes, or until cooked through and flaky. Remove from the oven and let cool slightly.

Step 3

While the salmon is baking, place the baby potatoes in a large pot and cover them with water. Add a pinch of salt and bring to a boil. Reduce the heat and simmer for 12-15 minutes, or until the potatoes are fork-tender. Drain and let cool slightly, then cut into halves or quarters, depending on size.

Step 4

In a small bowl, whisk together the lemon juice, Dijon mustard, honey, and remaining olive oil to make the dressing. Season with salt and black pepper to taste.

Step 5

In a large mixing bowl, combine the cooked potatoes, red onion, cucumber, cherry tomatoes, and fresh dill. Pour the dressing over the vegetables and toss gently to coat.

Step 6

Flake the baked salmon into bite-sized pieces and carefully fold it into the potato and vegetable mixture.

Step 7

Taste the salad and adjust the seasoning if necessary. Serve the Salmon Potato Salad slightly warm or chilled as desired.

Nutrition Facts

Serving size	(1143.5g)

Amount per serving	% Daily Value*
Calories	1654.6

Total Fat 94.2g	0%
Saturated Fat 19.0g	0%
Polyunsaturated Fat 20.4g
Cholesterol 234.7mg	0%
Sodium 3746.7mg	0%
Total Carbohydrate 104.7g	0%
Dietary Fiber 10.2g	0%
Total Sugars 18.2g
Protein 98.5g	0%

Vitamin D 1864.3IU	0%
Calcium 157.1mg	0%
Iron 6.4mg	0%
Potassium 4027.6mg	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: 51.1%

Protein: 23.7%

Carbs: 25.2%