Salmon Salad with Potatoes and Dill Dressing
Salmon Salad with Potatoes and Dill Dressing happened purely by accident. A few days ago I pondered what to make for dinner and came up clueless. Looking in my fridge and pantry I saw what items I had on hand and decided to make a meal with what was around. I had salmon, lettuce, a cucumber, some leftover potatoes, mayo and a lemon. How could I stretch it to make enough for my family of four? This salad was born. As soon as I started assembling the components I knew it would be really good, I just didn’t know how good!
I love this Salmon Salad with Potatoes and Dill Dressing because it is SO easy to make and takes relatively little cooking time. I told my sister in law over the phone what to do and she went from there and made this for her family to rave reviews as well.
This salad is bursting with flavor. The dressing is so easy. It’s made with mayo, lemon juice, and dill. The salmon is so pink and flavorful and the salty potatoes soak up the dressing and round out the meal to make it filling and hearty.
Salmon Salad with Potatoes and Dill Dressing
Ingredients
- 1.5 lb fresh salmon fillet
- 1 lb potatoes (russet or Yukon gold, diced)
- kosher salt and black pepper
- 1/2 cup mayonnaise
- 2 tbsp lemon juice
- 1-2 tbsp dried dill depending on taste
- 1 English cucumber
- 8 cups romaine lettuce chopped
- olive oil
Instructions
Oven Cooking:
- Preheat oven to 350 degrees.
- Dice potatoes and toss in a baking dish with olive oil, salt and pepper. Roast fr 30-40 minutes, until tender and brown. Set Aside.
- Meanwhile, place salmon on a sheet pan covered in aluminum or parchment paper. Blot the salmon with a paper towel to get off any excess moisture. Drizzle with olive oil and salt and pepper. When potatoes are done place salmon in the oven and roast about 10-12 minutes, depending on thickness, until is flakes easily with a fork.
- In a bowl mix together the mayo, lemon juice, dill, 1/2 tsp kosher salt and pepper. If your dressing is too thick, use a little more lemon juice to thin it out. You can even use water, or white vinegar. 1 tsp at a time.
- Chop your romain lettuce up and divide equally among four plates. You can use as much or little romaine lettuce as you want. I typically like about 2 C per plate.
- Dice your cucumber and divide it amount the four plates along with the roasted potatoes.
- Using a fork, break the salmon up and divide it among the four plates as well. Drizzle the dressing over each salad. Serve warm, or at room temperature.
Air Fryer:
- Preheat the air fryer to 370 degrees.
- Dice the potatoes and drizzle with olive oil, salt and pepper. I like to put my potatoes on top of aluminum foil for easier clean up in the air fryer. Roast the potatoes for 10-15 minutes until tender. Remove the potatoes.
- Place the salmon on aluminum foil, drizzle with olive oil salt and pepper. Place in the air fryer and roast for 8-10 minutes until it easily flakes with a fork.
- Continue to assemble salads per the instructions above.
