Salmon and Spud Salad Recipe

4.5 2 2
Salmon and Spud Salad Recipe
Salmon and Spud Salad Recipe photo by Taste of Home
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Salmon and Spud Salad Recipe

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4.5 2 2
Publisher Photo
I headed straight for the kitchen when I decided to pick up a healthier lifestyle. This salmon with veggies proves that smart choices can be simple and satisfying. —Matthew Teixeira, Milton, Ontario
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 1 pound fingerling potatoes
  • 1/2 pound fresh green beans
  • 1/2 pound fresh asparagus
  • 4 salmon fillets (6 ounces each)
  • 1 tablespoon plus 1/3 cup red wine vinaigrette, divided
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 4 cups fresh arugula or baby spinach
  • 2 cups cherry tomatoes, halved
  • 1 tablespoon minced fresh chives

Directions

Cut potatoes lengthwise in half. Trim and cut green beans and asparagus into 2-in. pieces. Place potatoes in a 6-qt. stockpot; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, 10-15 minutes or until tender, adding green beans and asparagus during the last 4 minutes of cooking. Drain.
Meanwhile, brush salmon with 1 tablespoon vinaigrette; sprinkle with salt and pepper. Place fish on oiled grill rack, skin side down. Grill, covered, over medium-high heat or broil 4 in. from heat 6-8 minutes or until fish just begins to flake easily with a fork.
In a large bowl, combine potato mixture, arugula, tomatoes and chives. Drizzle with remaining vinaigrette; toss to coat. Serve with salmon. Yield: 4 servings.
Originally published as Salmon and Spud Salad in Simple & Delicious June/July 2015

Nutritional Facts

1 salmon fillet with 2 cups salad: 480 calories, 23g fat (4g saturated fat), 85mg cholesterol, 642mg sodium, 33g carbohydrate (8g sugars, 6g fiber), 34g protein. Diabetic Exchanges: 5 lean meat, 2 vegetable, 1-1/2 starch, 1-1/2 fat.

  • 1 pound fingerling potatoes
  • 1/2 pound fresh green beans
  • 1/2 pound fresh asparagus
  • 4 salmon fillets (6 ounces each)
  • 1 tablespoon plus 1/3 cup red wine vinaigrette, divided
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 4 cups fresh arugula or baby spinach
  • 2 cups cherry tomatoes, halved
  • 1 tablespoon minced fresh chives
  1. Cut potatoes lengthwise in half. Trim and cut green beans and asparagus into 2-in. pieces. Place potatoes in a 6-qt. stockpot; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, 10-15 minutes or until tender, adding green beans and asparagus during the last 4 minutes of cooking. Drain.
  2. Meanwhile, brush salmon with 1 tablespoon vinaigrette; sprinkle with salt and pepper. Place fish on oiled grill rack, skin side down. Grill, covered, over medium-high heat or broil 4 in. from heat 6-8 minutes or until fish just begins to flake easily with a fork.
  3. In a large bowl, combine potato mixture, arugula, tomatoes and chives. Drizzle with remaining vinaigrette; toss to coat. Serve with salmon. Yield: 4 servings.
Originally published as Salmon and Spud Salad in Simple & Delicious June/July 2015

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MY REVIEW
grandmascooking22 User ID: 5357761 264222
Reviewed Apr. 2, 2017

"Loved the combination of salmon and asparagus..very good flavors! The dish was easy to make and very attractive when served!"

MY REVIEW
tsuop User ID: 6274346 249492
Reviewed Jun. 16, 2016

"I only made 1/2 of the recipe for 2 of us. Since I'm not fond of Asparagus, I used all green beans, kept the tomatoes whole, did everything on the grill and basted w/ the vinaigrette . Yum!! P.S. Make sure the salmon is wild caught!!!"

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