Marinated Roasted Salmon Potato Salad Recipe
Welcome to Love With Recipes, your go-to destination for delightful dishes and memorable meals. Today, we’re bringing you a wholesome and flavor-packed dish: Marinated Roasted Salmon Potato Salad. Perfect for a healthy dinner, it combines tender roasted salmon with a vibrant medley of potatoes, asparagus, and cherry tomatoes, all dressed in a zesty citrus-mustard marinade. This recipe serves 6 and can be on your table in just 45 minutes. Let’s dive in!
Ingredients and Nutritional Information
Ingredients
| Ingredient | Quantity |
|---|---|
| Asparagus spears | 1 bunch |
| Dark brown sugar | 1 tbsp |
| Cider vinegar | 1/4 cup |
| Fresh lemon juice | 3 tbsp |
| Fresh lime juice | 3 tbsp |
| Dijon mustard | 3 tbsp |
| Garlic, minced | 2 cloves |
| Salmon fillets | 2 lbs |
| Olive oil | 1/4 cup |
| Small potatoes (red or gold) | 1 1/2 lbs |
| Cherry tomatoes, halved | 1 cup |
| Lemon wedges (optional, for garnish) | 1 lemon, cut into wedges |
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 272 kcal |
| Total Fat | 6.7 g |
| Saturated Fat | 1 g |
| Cholesterol | 59.1 mg |
| Sodium | 152.9 mg |
| Total Carbohydrate | 27.1 g |
| Dietary Fiber | 3.3 g |
| Sugars | 11.7 g |
| Protein | 26.4 g |
Instructions
Preparation Steps
-
Preheat Your Oven or Grill
- If using an oven, preheat to 450°F (232°C).
- If grilling, prepare a gas grill to medium heat.
-
-
Cook the Potatoes and Asparagus
- Place the small potatoes in a large pot and cover them with cold water.
- Bring to a boil over high heat, then reduce to a simmer and cook for 20 minutes.
- Add the asparagus spears to the pot during the last 3-4 minutes of cooking.
- Drain and let cool slightly. Cut the potatoes into quarters and set aside in a large mixing bowl.
-
Prepare the Marinade
- In a small bowl, whisk together the dark brown sugar, cider vinegar, fresh lemon juice, lime juice, Dijon mustard, minced garlic, and a pinch of salt and pepper.
- Reserve 1/4 cup of this marinade for brushing onto the salmon.
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Marinate the Salmon
- Place the salmon fillets in a glass baking dish.
- Brush the reserved marinade generously over the salmon and let it sit for 10 minutes to absorb the flavors.
Cooking the Salmon
-
Roast or Grill the Salmon
- For the oven: Roast the marinated salmon in the preheated oven for 15-18 minutes, or until the fish flakes easily with a fork.
- For the grill: Cook the salmon on a covered grill over medium heat for the same amount of time, ensuring a tender, smoky finish.
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Make the Salad Dressing
- Gradually whisk the olive oil into the remaining marinade to create a tangy and well-balanced dressing.
Assembling the Salad
-
Combine Vegetables
- Pour the dressing over the cooked potatoes and asparagus in the large mixing bowl.
- Add the halved cherry tomatoes and toss everything gently to coat.
-
Plate and Garnish
- Divide the potato and asparagus salad evenly onto six serving plates.
- Top each plate with a portion of the roasted salmon fillet.
- Garnish with lemon wedges for an optional citrusy touch.
Tips for Success
- For extra flavor, marinate the salmon fillets for up to 30 minutes in the refrigerator before cooking.
- Use fingerling potatoes or baby Yukon Golds for a creamier texture.
- Adjust the tanginess of the marinade by increasing or reducing the lemon and lime juice according to your preference.
Why You’ll Love This Recipe
This dish combines the comforting warmth of roasted potatoes with the bright, fresh flavors of citrus and herbs. It’s a perfect example of how healthy eating doesn’t mean sacrificing taste. With its vibrant presentation and balanced flavors, this salad is sure to impress at family dinners or casual gatherings alike.
Enjoy your culinary creation, and don’t f
