Warm Potato Salad with Roasted Salmon

Ingredients

This is such a simple salad that lives from the quality of the ingredients, so get the best you can afford (though, it’s awesome with budget ingredients, too, and super healthy!)

• Salmon fillets (2 x 150g / 5oz each) – Skin-on for extra flavour and to keep the salmon moist and delicious, but skinless works perfectly too.
• New potatoes (500g / 1lb) – Baby potatoes hold their shape and have great texture in salads.
• Olive oil (3 tbsp) – Used for roasting and the dressing. I like to use a lovely, flavoursome, extra virgin olive oil with a bit of a peppery kick.
• Lemon juice (3 tbsp) – Freshly squeezed lemon juice is ALWAYS better, but you can use bottled in a pinch.
• Red wine vinegar (1 tbsp) – Adds a slight sharpness to balance the dressing.
• Dijon mustard (1-2 tsp) – Helps emulsify the dressing and adds a bit of heat.
• Capers (2 tbsp, roughly chopped) – Salty, briny, and so good! Feel free to bump up the amount here if you are a caper fan (like me!).
• Fresh dill (small handful, finely chopped) – Salmon and dill are a famous culinary match. Fresh is always better, but if you are all out, use a teaspoon or two of dried, to taste.
• Parsley (small handful, finely chopped) – Ahh, fresh green parsley is always a winner with fish. Get it from your local markets (not the supermarket!), and it will actually taste like something.
• Lamb’s lettuce (or arugula/rocket, 2-3 handfuls) – I love lamb’s lettuce, and here in Germany, it is a reliable winter salad crop. In the summer, rocket or baby spinach are fab in this salad.
• Garlic (1 small minced) – Just a touch to not overpower the dressing, but if you are a garlic lover, go for gold!
• Salt & black pepper (to taste) – The trick to a really delicious dressing is that you have to taste it and see what you like best! Add salt and plenty of pepper to taste. You may even need a pinch of sugar to balance things out.

Instructions

Salmon cooks quickly, so as long as you get everything cooking at the same time, my Potato Salad with Roast Salmon will be on the table in around half an hour. Perfect for busy weeknights.

1. Roast Salmon: Heat oven to 200°C (180°C Fan) / 400°F. Place salmon fillets on a lined tray, drizzle with olive oil, season with salt and pepper, and roast for 12–15 minutes until just cooked.
2. Cook the potatoes: Halve or quarter the new potatoes, then boil in salted water for 15 minutes until tender. Drain and let them steam dry for a minute.
3. Make the dressing: Whisk together olive oil, lemon juice, red wine vinegar, Dijon mustard, garlic, salt, and pepper in a small bowl. Stir in the capers, fresh herbs and spring onions.
4. Assemble the salad: Toss the warm potatoes in the dressing, then gently toss through the lamb’s lettuce.
5. Add the salmon: Flake the roasted salmon into large chunks and stir into the salad. Serve warm, with extra dressing on the side (trust me, so good!)