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Salmon and Spud Salad

Salmon and Spud Salad

Nutrition Facts
  • cal. (kcal) 498
Salmon and Spud Salad
  • Makes: 4 servings
  • Prep: 10 mins
  • Cook: 25 mins
  • Carb Grams Per Serving: 27


  • 1 pound fingerling potatoes or baby Yukon Gold potatoes, scrubbed and sliced into 1/2 inch coins
  • 1 clove garlic, halved lengthwise
  • 3 tablespoons red wine vinegar
  • 1 tablespoon grainy mustard
  • 1 tablespoon salt-packed capers, rinsed and minced
  • 3 scallions, minced
  • 3/4 teaspoon kosher salt
  • 4 tablespoons plus 2 teaspoons olive oil
  • 3/4 pound green beans, trimmed and cut into 2-inch pieces
  • 1 pound skinless salmon fillets
  • Freshly ground black pepper
  • 1/4 cup fresh parsley, chopped
  • 1/2 lemon, sliced (optional)


  1. In a pot with a steamer basket, steam the potatoes until tender, 10 to 15 minutes.
  2. Meanwhile, rub the inside of a large bowl with the cut sides of the garlic clove. Set garlic aside; add the vinegar, mustard, capers, scallions and 1/4 teaspoon of the salt to the bowl. Whisk in 4 tablespoons of the oil. Transfer 2 tablespoons of the dressing to a small bowl.
  3. Add potatoes to the large bowl and toss with dressing. Put the green beans in the steamer basket and cook until crisp-tender, 5 to 7 minutes. Add to potatoes and toss.
  4. Season the salmon fillets with remaining salt and a generous amount of black pepper. In a medium nonstick skillet, warm remaining oil over high heat. Add garlic halves and salmon and cook until fish is opaque on one side, 1 to 2 minutes. Turn salmon, pour reserved dressing over it and cook until fillets are opaque on the surface and slightly translucent at the center, about 1 minute.
  5. Flake salmon into chunks with a fork and add to potato and green bean mixture; toss with 3 tablespoons of the parsley. Spoon onto plates and garnish with remaining parsley and the lemon slices if desired; serve.

Nutrition Information

Servings Per Recipe: 4
PER SERVING: 498 cal., 31 g total fat (6 g sat. fat), 27 g carb. (6 g fiber), 27 g pro.