Salmon, Potato & Dill Salad Recipe

Name: Salmon, Potato & Dill Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 20 small potatoes, unpeeled; 400 g fine green beans; 4 (160 g) salmon fillets or (160 g) ocean trout fillets; sea salt; pepper; 100 g watercress; 1 lemon, quartered; dill, extra for serving; Dressing; 1 tablespoon whole grain mustard; 1 tablespoon honey; 1 tablespoon red wine vinegar; 1 tablespoon dill, finely chopped; 2 tablespoons olive oil; sea salt; pepper

Servings: persons

20 small potatoes, unpeeled
400 g fine green beans
4 (160 g) salmon fillets or (160 g) ocean trout fillets
sea salt
pepper
100 g watercress
1 lemon, quartered
dill, extra for serving
Dressing
1 tablespoon whole grain mustard
1 tablespoon honey
1 tablespoon red wine vinegar
1 tablespoon dill, finely chopped
2 tablespoons olive oil
sea salt
pepper

1
Heat the oven Celsius Cook the potatoes in simmering salted water for 15 minutes until tender, adding the beans after 10 minutes.
2
To make the sauce, whisk the honey, mustard, vinegar, olive oil and dill until thickened. Place the salmon on a baking tray lined with baking paper or foil, brush with olive oil and season well. Bake for 8-10 minutes, depending on size. Rest for 5 minutes, then gently break up into bite size pieces with your fingers.
3
Drain the vegetables and cut the potatoes in half. Toss them in the dressing with the beans and watercress. Spread over four dinner plates and tuck in the salmon and extra dill. Drizzle with any remaining dressing and serve with a lemon or lime wedge.

558

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 20 small potatoes, unpeeled, 400 g fine green beans, 4 (160 g) salmon fillets or (160 g) ocean trout fillets, sea salt, and more.

Yes, Salmon, Potato & Dill Salad falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Salmon, Potato & Dill Salad

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