Salmon Salad

salmon salad

Salmon Salad

Servings 4 Servings


  • Salmon:
  • 1 potato, thinly sliced
  • 1 tablespoon olive oil
  • 1 teaspoon kosher salt, divided
  • ½ teaspoon cracked black pepper, divided
  • ½ teaspoon dried oregano
  • 1 pound salmon cut into filets
  • 2 tablespoons butter, softened
  • 1 teaspoon lemon zest
  • ½ fresh lemon, juiced
  • Vinaigrette:
  • ¼ cup red wine vinegar
  • 1 teaspoon Dijon mustard
  • 1 teaspoon honey or maple syrup
  • 1 clove garlic, finely chopped
  • 1 teaspoon dried oregano
  • 1 teaspoon kosher salt
  • ¼ teaspoon cracked black pepper
  • 6 ounces olive oil
  • Salad:
  • 6 cups chopped romaine lettuce
  • 2 cups roughly chopped ripe tomatoes or cherry tomatoes
  • 3-4 radishes, thinly sliced
  • 2 red or yellow peppers cut into chunks
  • 1 large seedless cucumber, sliced into half moons
  • ½ red onion, thinly sliced


  • Instructions:
  • Salmon:
  • Preheat oven to 425º Fahrenheit. Line baking sheet pan with parchment paper.
  • Add potatoes to prepared pan, rub with olive oil, ½ teaspoon salt, ¼ teaspoon black pepper, and dried oregano. Spread out evenly on the pan.
  • In a small bowl, combine softened butter, lemon zest, remaining salt, and black pepper. Place salmon in the same pan with the potato slices and dry fish well with a paper towel. Rub the butter mixture all over the fish. Transfer to the oven and roast for 15 minutes, or until the salmon has reached your desired doneness. Remove the fish from the oven and squeeze lemon juice. If potatoes are not fork tender, then leavem them in the oven until done.
  • Vinaigrette:
  • In a small bowl or glass jar, whisk together all the ingredients for the vinaigrette.
  • Salad:
  • Add romaine to a large bowl. Place vegetables on top, pour vinaigrette, and gently toss together. Top with salmon and potato slices. Enjoy!