Description
A vibrant, delicious salad featuring flaky salmon, peppery arugula, and tender baby potatoes, perfect for any occasion.
Ingredients
Scale
- 4 cups Fresh Arugula
- 1 pound Salmon Fillet
- 1 pound Baby Potatoes
- 2 tablespoons Olive Oil
- 2 tablespoons Fresh Lemon Juice
- 2 cloves Garlic, minced
- 1 tablespoon Dijon Mustard
- Salt and Pepper, to taste
- 1 cup Cherry Tomatoes, halved
- 1/4 Red Onion, thinly sliced
Instructions
- Cook the Potatoes: Wash the baby potatoes, boil in salted water for 15-20 minutes, then cool and slice.
- Cook the Salmon: Preheat oven to 375°F or heat olive oil in a skillet. Season salmon and cook for 15-20 minutes in oven or 8-10 minutes in skillet. Let rest and flake.
- Mix the Dressing: Whisk olive oil, lemon juice, garlic, and Dijon mustard together.
- Build the Bowl: Toss arugula, cherry tomatoes, and red onion in a large bowl. Add warm potatoes and flaked salmon, drizzle with dressing, and mix well.
- Serve it Up: Plate family-style or in individual bowls with extra herbs for garnish.
Notes
This salad can be served warm or at room temperature. Keep dressing separate if making ahead of time.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Boiling and Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 50mg
Keywords: salmon salad, arugula salad, healthy recipes, summer salad, picnic recipes