Description
This roasted salmon and potato salad is paired with crisp vegetables and a creamy kefir dressing for a balanced, fresh, and satisfying meal.
Ingredients
Scale
- 2 fresh salmon fillets, about 170 grams each
- 600 grams baby potatoes, halved
- 1 cup plain kefir, about 240 milliliters
- 1 medium cucumber, sliced
- 1 cup cherry tomatoes, halved
- 1 tablespoon fresh dill, finely chopped
- 1 tablespoon fresh parsley, chopped
- 2 tablespoons olive oil
- 1 medium lemon, juiced
- 1 teaspoon salt, divided
- 1 teaspoon black pepper, divided
Instructions
- Preheat the oven to 200 degrees Celsius, 400 degrees Fahrenheit.
- In a mixing bowl, toss the halved baby potatoes with 1 tablespoon olive oil, 1/2 teaspoon salt, and 1/2 teaspoon black pepper.
- Spread the potatoes in a single layer on a baking sheet and roast for 20 minutes.
- Push the potatoes to one side of the baking sheet and place the salmon fillets on the other side. Drizzle with the remaining olive oil and season with the remaining salt and black pepper.
- Return to the oven and roast for 12 to 15 minutes, until the salmon flakes easily with a fork and the potatoes are golden and tender.
- In a small bowl, whisk together the kefir, lemon juice, chopped dill, and parsley.
- Arrange roasted potatoes, flaked salmon, cucumber slices, and cherry tomatoes on a serving platter.
- Drizzle the kefir dressing over the salad just before serving.
Notes
- Pat the salmon dry before roasting for better texture.
- Add the dressing just before serving to maintain freshness.
- Store leftovers in an airtight container for up to 2 days.
Nutrition
- Serving Size: 1 serving
- Calories: 520
- Sugar: 6g
- Sodium: 480mg
- Fat: 30g
- Saturated Fat: 6g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 35g
- Cholesterol: 75mg