Salmon Potato Salad Recipe

Ingredients:

• 2 lbs baby potatoes, washed
• 4 boneless, skinless salmon fillets
• 1/4 cup olive oil
• 2 tablespoons Dijon mustard
• 2 tablespoons lemon juice
• 2 tablespoons capers, drained
• 1/4 cup red onion, finely diced
• 1/4 cup fresh dill, chopped
• 1/4 cup fresh parsley, chopped
• Salt and pepper, to taste

Instructions:

1. Preheat oven to 400°F.
2. Place baby potatoes on a sheet pan, drizzle with olive oil and season with salt and pepper. Roast in the oven for 30-35 minutes, until tender and golden brown.
3. While the potatoes are roasting, cook the salmon fillets. Season with salt and pepper and bake in the oven for 10-12 minutes until cooked through but still moist.
4. In a small bowl, whisk together the Dijon mustard, lemon juice, and olive oil. Season with salt and pepper to taste.
5. Once the salmon and potatoes are cooked, let them cool for a few minutes. Then, cut the salmon into bite-sized pieces and add to a large mixing bowl along with the roasted potatoes.
6. Add the capers, red onion, dill, parsley, and dressing and mix everything together until well combined. Season with salt and pepper to taste.
7. Serve the salmon potato salad immediately, garnished with additional dill and parsley if desired.

Verdict:

This salmon potato salad is a perfect combination of flavors and textures, with tender roasted potatoes, flaky salmon, and zesty mustard dressing. It’s a refreshing and easy-to-make dish that’s perfect for a quick lunch or dinner.

Serving Suggestions:

Serve this dish on its own, as a light lunch, or as a side dish alongside grilled chicken or steak for a heartier meal. You can also add additional vegetables such as snap peas or asparagus to make the dish even more nutritious. Enjoy!