Salmon and Potato Salad is one of my favorite go-to recipes when I want something filling but not too heavy. I love how the salmon stays moist while cooking alongside the vegetables, and the honey-mustard dressing adds just the right amount of tang. This dish came about during a busy week when I needed a quick but healthy dinner, and it’s been a regular in my kitchen ever since.
About the Recipe
This recipe combines the best of both worlds – the heartiness of potatoes and the rich flavor of salmon. The vegetables cook slowly, developing deep flavors, while the salmon stays tender and juicy. The dressing brings everything together with its perfect balance of tangy lemon, sweet honey, and sharp mustard. It’s a complete meal in itself, requiring minimal prep work.
Why You’ll Love This Recipe
You’ll love how everything cooks in one pan, meaning less cleanup. The ingredients are simple and easy to find at any grocery store. The cooking method is straightforward – just add ingredients at the right time and let the heat do its work. The dish is also flexible – you can add other vegetables you have on hand. Plus, it’s naturally gluten-free and packed with protein and healthy fats.
Salmon and Potato Salad
Cooking Tips
– Don’t rush the potato cooking time – they need to be tender before adding the salmon
– Cut potatoes into even-sized pieces for uniform cooking
– Pat the salmon dry before cooking for better browning
– Keep an eye on the salmon – it can quickly go from perfect to overcooked
– Taste and adjust the dressing before serving
Serving and Storing Suggestions
Serves 2 as a main course. Best served warm right after cooking. If you have leftovers, store them in an airtight container in the fridge for up to 2 days. Reheat gently in the microwave or enjoy cold. Total prep and cooking time: 45 minutes.
Similar Recipes
- Roasted Vegetable and Chicken Salad
- Mediterranean Fish and Potato Bake
- Warm Sweet Potato and Tuna Salad
Nutrient Benefits
This dish is packed with omega-3 fatty acids from the salmon, which support heart and brain health. Potatoes provide complex carbohydrates and fiber, while tomatoes add vitamins C and A. The olive oil offers healthy fats, and the herbs contribute antioxidants. It’s a well-balanced meal that’s both nutritious and satisfying.
Salmon and Potato Salad
Ingredients
- 375 gms Potatoes (quartered)
- 1 Onion (medium, cut into wedges)
- 2 tsp Olive Oil
- 100 gms Cherry Tomatoes
- 2 Salmon Fillets (each about 150 gms)
- Salt as per taste
- Pepper Powder as per taste
- Basil Leaves (few, to garnish)
For the Dressing:
- Juice of 1 medium Lemon
- 2 tsp Honey
- 2 tsp Dijon Mustard
- 25 ml Olive Oil
Instructions
- Heat oil in a pan over low flame.
- Add the potatoes and onion wedges.
- Cook for 20 to 30 minutes or until tender, stirring from time to time.
- Add the cherry tomatoes and salmon fillets.
- Sprinkle some salt and pepper powder.
- Cook for 10 to 15 minutes or until the fish is cooked through.
- Whisk the dressing ingredients in a bowl.
- Transfer the salmon and vegetables to serving plates.
- Spoon over the dressing and garnish with basil.
- Serve at once.
Tip: You can also cook the salmon in a preheated oven at 220C. Omit the first 6 steps. Cook the potatoes and onion in the oven and then add the tomatoes and salmon. The time to cook is almost the same.
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Frequently Asked Questions
Can I use different types of fish?
Yes. Any firm white fish like cod or halibut works well. Just adjust cooking time – thinner fillets will cook faster than salmon.
How do I know when the salmon is done?
The salmon should flake easily with a fork and be opaque throughout. The center should be just barely cooked to keep it moist.
Can I make this ahead for meal prep?
While best served fresh, you can pre-cook the potatoes and prepare the dressing ahead. Cook the salmon just before serving for the best results.
