Warm Salmon and Potato Salad

Elevate your mealtime with this Warm Salmon and Potato Salad—a hearty yet refreshing dish that's perfect for any occasion. Featuring tender baked salmon, creamy baby potatoes, and vibrant baby spinach, this salad is brought to life with a zesty mustard-honey dressing infused with fresh dill. The combination of warm and cool ingredients creates a delightful harmony of textures, while thinly sliced red onion adds a subtle crunch. Easy to prepare in under 40 minutes, this wholesome recipe is a nutritious crowd-pleaser that’s packed with omega-3s and bold flavors. Serve it as a light main course or a satisfying side dish, and let this warm salmon salad with its perfect balance of health and indulgence become your go-to favorite.

Nutriscore Rating: 74/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 400 grams salmon fillet
• 500 grams baby potatoes
• 3 tablespoons olive oil
• 2 tablespoons lemon juice
• 1 teaspoon Dijon mustard
• 1 teaspoon honey
• 2 tablespoons fresh dill
• 1 small red onion
• 100 grams baby spinach
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper

Directions

Step 1

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

Step 2

Place the salmon fillet on the prepared baking sheet. Drizzle with 1 tablespoon of olive oil, season with salt and black pepper, and bake for 15–18 minutes or until just cooked through. Remove from the oven and set aside to cool slightly.

Step 3

While the salmon is baking, place the baby potatoes in a pot, cover with water, and add a pinch of salt. Bring to a boil and cook for 12–15 minutes or until tender when pierced with a fork. Drain and allow to cool slightly. Cut larger potatoes into halves or quarters if needed.

Step 4

In a small bowl, whisk together the remaining 2 tablespoons of olive oil, lemon juice, Dijon mustard, honey, salt, and black pepper to make the dressing.

Step 5

Thinly slice the red onion and finely chop the fresh dill.

Step 6

In a large mixing bowl, combine the warm potatoes, red onion, and fresh dill. Pour the dressing over the mixture and toss gently to combine.

Step 7

Break the cooked salmon into large chunks, removing the skin if necessary. Add the salmon and baby spinach to the bowl with the potatoes. Gently toss again to combine, being careful not to break the salmon too much.

Step 8

Serve the warm salmon and potato salad on plates or in shallow bowls. Garnish with extra fresh dill if desired. Enjoy!

Nutrition Facts

Serving size	(1201.2g)

Amount per serving	% Daily Value*
Calories	1954.5

Total Fat 116.9g	0%
Saturated Fat 23.7g	0%
Polyunsaturated Fat 24.9g
Cholesterol 276mg	0%
Sodium 2582.1mg	0%
Total Carbohydrate 110.2g	0%
Dietary Fiber 11.3g	0%
Total Sugars 14.6g
Protein 115.6g	0%

Vitamin D 2192IU	0%
Calcium 243.6mg	0%
Iron 9.6mg	0%
Potassium 4132.3mg	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: 53.8%

Protein: 23.6%

Carbs: 22.5%