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Baked Salmon Salad with Roasted Potatoes

Dressing makes about one cup.
Course: Main
Cuisine: Salad
Servings: 2
Author: Hip Foodie Mom

Ingredients

For the dressing:

  • 1/4 cup apple cider vinegar or red wine vinegar
  • 3/4 cup extra virgin olive oil
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper

For the salmon:

  • 1 lb. skin-on salmon fillet/s
  • extra virgin olive oil
  • salt and pepper

For the salad:

  • fresh mixed greens
  • cooked salmon broken into chunks
  • roasted red potatoes
  • hard boiled egg peeled and cut in half lengthwise
  • tomato wedges
  • microgreens

Instructions

For the dressing:

  • 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.

For the salmon:

  • 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.

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!