Baked Salmon Salad With Roasted Potatoes Recipes

GARLIC BUTTER-ROASTED SALMON WITH POTATOES & ASPARAGUS

Steps:

• Preheat oven to 400 degrees F. Toss potatoes, 1 tablespoon oil, 1/4 teaspoon salt and 1/8 teaspoon pepper together in a medium bowl. Spread in an even layer on a large rimmed baking sheet. Roast until starting to soften and brown, about 15 minutes.
• Meanwhile, toss asparagus with the remaining 1 tablespoon oil, 1/8 teaspoon salt and 1/8 teaspoon pepper in the medium bowl. Combine butter, lemon juice, garlic, 1/4 teaspoon salt and the remaining 1/4 teaspoon pepper in a small bowl.
• Sprinkle salmon with the remaining 1/8 teaspoon salt. Move the potatoes to one side of the pan. Place the salmon in the center of the pan; drizzle with the butter mixture. Spread the asparagus on the empty side of the pan. Roast until the salmon is just cooked through and the vegetables are tender, 10 to 12 minutes. Garnish with parsley.

SALMON BAKED IN PHYLLO WITH WARM POTATO SALAD

Steps:

• Mix together 2 tablespoons each olive oil, sweet mustard, and dill. Brush the mixture on the salmon fillets; season with salt and pepper. Preheat oven to 350 degrees F, brush a baking sheet with some melted butter. Unroll the phyllo dough and lay a sheet flat on a work surface. Brush the sheet with melted butter, then dust with some caraway and dill. Repeat with 2 more sheets of phyllo, stacking on top of each other. With a sharp knife or pizza cutter, remove 4-inches off the side of the sheets to form a square. Now, cut criss-cross to make 4 even squares. Transfer the squares to the baking sheet. Lay a piece of salmon in the center of each square and fold up the corners. As you work, keep the phyllo covered with a damp, not wet, towel to prevent drying out. Brush the pastry lightly with butter and bake for 25 minutes or until the fish is opaque. In the meantime prepare the potatoes.
• Coat a saute pan with olive oil and cook the leeks until translucent. Cut the roasted potatoes in half lengthwise and place face down in the pan to give them color. Add creme fraiche, remaining mustard, dill, and currants. Cook over low heat until heated through, about 5 minutes.
• To serve: divide the potato mixture among 4 shallow bowls, mound a handful of greens on top followed by the salmon phyllo. Garnish with salmon caviar and serve immediately.

BAKED SALMON SALAD WITH ROASTED POTATOES

Steps:

• Using a mason jar or small bowl, whisk together the vinegar, while slowly pouring in the olive oil and continue to whisk together. Season with the salt and pepper and whisk again. Set aside.
• Preheat your oven to 425 degrees. Line a baking sheet with foil or parchment paper. Pat the salmon dry with a paper towel and place on the prepared baking sheet. Drizzle some olive oil over the top of the salmon; just enough to coat the salmon, don't over do it. Feel free to rub the olive oil over the salmon with your fingers or a pastry brush. Season with salt and pepper.
• Roast for about 4 to 6 minutes per half-inch thickness of salmon. If you see white stuff around the edges of your salmon, you've cooked it for too long. Allow to cool for a minute or two and break into chunks for the salad.
• To plate: arrange the cooked salmon chunks and roasted red potatoes on top of a full bed of fresh greens. Add on the hard boiled eggs and tomatoes. Garnish with the microgreens, drizzle on some dressing and enjoy!

ROASTED SALMON SALAD WITH ZUCCHINI AND POTATOES

Steps:

• For the salmon and vegetables: Preheat the oven to 400 degrees F.
• Combine the olive oil, garlic, dill, finely chopped shallot, lemon juice, red pepper flakes and smoked paprika in a small bowl or jar. Shake or stir to combine. Set aside.
• Fold a large piece of parchment paper in half, unfold it and drizzle with a little olive oil. On the bottom half of the parchment, layer the potatoes, zucchini and sliced shallots, seasoning each layer with salt and pepper. Place the salmon on top of the bed of veggies. Drizzle with about half of the lemon dressing (reserve the rest for serving), making sure to include the garlic and spices as you drizzle. Lay the lemon slices on top of the salmon. Fold the parchment over the salmon and fold the edges to seal in all the ingredients. Place the pouch on a sheet pan and bake until the salmon is just cooked and the vegetables are tender, about 20 minutes.
• For the salad and vinaigrette: Meanwhile, add the red wine vinegar, Dijon mustard, honey, salt and garlic to a small bowl and mix to combine. In a slow steady stream, add 2 to 4 tablespoons olive oil, stirring as you go to emulsify.
• To serve, add the greens to a bowl and toss with the vinaigrette. Top with the kalamata olives, feta and cucumber.
• Unwrap the parchment and transfer the salmon and vegetables to the top of the salad. Serve with the reserved lemon dressing on the side.

SALMON POTATO SALAD

Steps:

• In a large bowl, combine the first seven ingredients. Add salmon; toss lightly. In a small bowl, combine the dressing ingredients; mix well. Pour over the salad and stir gently. Cover and refrigerate for 1 hour.