Roasted potato and salmon salad

It feels a little weird to be all "welcome back blog here's a SALAD" but here we are. 

To be fair, I happen to love salads. I do not view them as a form of food punishment, and many times my salads have more calories than, like, a burger (hi lots of cheese). However this is not one of those, and technically one could consider this a "detox salad" after a weekend of margaritas, tacos and movie popcorn. 

Except that's dumb, so don't call this a detox salad. We're all adults, we know what our bodies do and do not need. And sometimes we need movie popcorn OKAY?! Instead, I prefer to call this a "hey no pressure, but you're kind of old now so maybe eat some kale once in a while" type of thing. 

This dish holds a special place in my heart because potatoes and salmon are two of my absolute favorite, desert island, couldeatthemeveryday foods. 

It's also fairly easy to put together and totally customizable. Red onions too much for you? Use a shallot instead, or just leave them out completely. Literally can't stand kale? Use your favorite salad green, kids. Trying to cut back on potatoes? GO AWAY.


You could totally roast up any vegetable you like and throw them in here. It really is up to you. The dressing pretty much goes with anything, and the rest of the flavors are simple. If you're making this just for yourself (like I normally am), just scale back all the ingredients. The dressing stays good in the fridge for a good week though so maybe make all of that and throw it on whatever you want later. LIKE POTATOES MAYBE.

So in conclusion, this is a TREAT. Go forth and eat this salad (and maybe a taco right after if you must).

Roasted potato and salmon salad 

Serves 4

  • 1 lb potatoes (I prefer fingerling or any other small ones for this)
  • 2 TB olive oil, divided
  • 1 small red onion, thinly sliced
  • 6 cups greens (I used kale and arugula here)
  • 10-12 cherry tomatoes, halved
  • ¼ cup parmesan cheese
  • 1 lb salmon, cut into 4 fillets
  • salt and pepper

Lemon dijon dressing

  • 3 TB lemon juice
  • 1 TB Dijon mustard
  • 1 TB agave or honey
  • 1 garlic clove, minced
  • ½ cup olive oil

Preheat oven to 400.

Halve or quarter potatoes and toss with 1 TB olive oil, 1 tsp of salt and ½ tsp pepper. Bake for 25-30 minutes until roasted.

While potatoes are roasting, cook salmon. Heat the remaining 1 TB of oil in a large frying pan over medium high heat. When the oil is shimmering, season salmon with salt and pepper and place salmon in pan (skin side down if you’re kipping the skin on). Reduce heat to medium and sear until salmon is fully cooked, flipping once. This should take 8-10 minutes, depending on how thick your salmon is.

(ALTERNATIVELY you can just throw the salmon in the oven with the potatoes! Cook for 12-15 minutes, again depending on the size.)

To make salad:

Whisk all the dressing ingredients together. Taste and make sure you like it - feel free to add a little more of anything to make it perfect! In a large bowl, mix together greens, red onion, cherry tomatoes and cheese. oss with about half the dressing. Divide into four bowls, top with salmon and drizzle with remaining dressing (if desired).