Salmon and Spud Salad

By Ellie

4 Person

30 Minutes

480 Calories

I headed straight for the kitchen when I decided to pick up a healthier lifestyle. This salmon with veggies proves that smart choices can be simple and satisfying.

Ingredients

1 tbsp. minced fresh chives
2 cups cherry tomatoes, halved
4 cups fresh arugula or baby spinach
1/4 tsp. pepper
1/4 tsp. salt
1 tbsp. plus 1/3 cup red wine vinaigrette, divided
4 salmon fillets (6 ounces each)
1/2 pound fresh asparagus
1/2 pound fresh green beans
1 pound fingerling potatoes

Method

01

Cut potatoes lengthwise in half. Trim and cut green beans and asparagus into 2-in. pieces. Place potatoes in a 6-qt. stockpot; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, until tender, 10-15 minutes, adding green beans and asparagus during the last 4 minutes of cooking. Drain.
02

Meanwhile, brush salmon with 1 tablespoon vinaigrette; sprinkle with salt and pepper. Place fish on oiled grill rack, skin side down. Grill, covered, over medium-high heat or broil 4 in. from heat until fish just begins to flake easily with a fork, 6-8 minutes.
03

In a large bowl, combine potato mixture, arugula, tomatoes and chives. Drizzle with remaining vinaigrette; toss to coat. Serve with salmon.

Related Tags

Thanksgiving Salad Recipes

Salmon and Spud Salad

3.8

( By Ellie )

I headed straight for the kitchen when I decided to pick up a healthier lifestyle. This salmon with veggies proves that smart choices can be simple and satisfying.

01 Information

Grade easy
Serving 4 servings
Calorie 480 Kcal
Prep Time 15 Mins
Cook Time 15 Mins
Total Time 30 Mins

02 Ingredients

1 tbsp. minced fresh chives

2 cups cherry tomatoes, halved

4 cups fresh arugula or baby spinach

1/4 tsp. pepper

1/4 tsp. salt

1 tbsp. plus 1/3 cup red wine vinaigrette, divided

4 salmon fillets (6 ounces each)

1/2 pound fresh asparagus

1/2 pound fresh green beans

1 pound fingerling potatoes

03 Method

Step 1

Cut potatoes lengthwise in half. Trim and cut green beans and asparagus into 2-in. pieces. Place potatoes in a 6-qt. stockpot; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, until tender, 10-15 minutes, adding green beans and asparagus during the last 4 minutes of cooking. Drain.

Step 2

Meanwhile, brush salmon with 1 tablespoon vinaigrette; sprinkle with salt and pepper. Place fish on oiled grill rack, skin side down. Grill, covered, over medium-high heat or broil 4 in. from heat until fish just begins to flake easily with a fork, 6-8 minutes.

Step 3

In a large bowl, combine potato mixture, arugula, tomatoes and chives. Drizzle with remaining vinaigrette; toss to coat. Serve with salmon.

04 Author