Warm potato salad with salmon in a dill yogurt dressing

Votes: 1

Time: 45 min.
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 306, total fat 7 G., saturated fats 2 G., proteins 24 G., carbohydrates 37 G., fiber 5 G., cholesterol 43 mg, sodium 436 mg, sugar 5 G.

Potato salad has never been so light, fresh, and healthy! It's made with new potatoes, fresh arugula, steamed green beans, tender baked salmon, and dressed with Greek yogurt and dill. If you can't find fresh green beans, you can substitute broccoli or asparagus.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

1 salmon fillet weighing 350 g.
4 cups new potatoes, quartered
200g green beans, cut in half, ends removed
1/3 cup plain Greek yogurt
2 tablespoons Dijon mustard
2 tbsp chopped fresh dill
Zest and juice of 1 small lemon
1 clove of garlic, grated
4 cups arugula
2 tbsp capers

Ingredient Substitution Suggestions

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Recipes with similar ingredients: salmon, potato, green beans, arugula, capers, yogurt, lemon juice, dill

Cooking the dish according to the recipe:

Preheat the oven to 200°C. Place the fish on a parchment-lined baking sheet, season with salt and pepper. Bake until cooked through, about 15 minutes. Break into pieces with a fork and set aside.
Meanwhile, steam the potatoes in a steamer basket over 2 inches of boiling water until tender when pierced with a fork, 13 to 15 minutes. Set the potatoes aside. Add the green beans to the same steamer basket and steam until crisp-tender, about 5 minutes. Make sure there's always enough water in the bottom pot.

Meanwhile, in a small bowl, whisk together the yogurt, Dijon mustard, dill, lemon zest and juice, garlic, and some salt and pepper until smooth. Set aside.
In a large serving bowl, layer the arugula with the boiled potatoes and green beans. Top with the salmon and capers, then drizzle with the dressing.
Serve immediately or refrigerate for 2-3 days. If you don't plan to serve this dish right away, omit the arugula.

Categories:

recipe / Healthy eating / Dishes rich in fiber / Calorie content of prepared meals / Picnic / Summer dishes / Salads / Warm salads / Salads with fish / Food Network - recipes