Description
This vibrant Crispy Potato and Salmon Salad combines golden roasted potatoes with flaky hot-smoked salmon and crisp asparagus, all tossed in a zesty homemade salsa verde. Perfect for light lunches or summer dinners, this nutrient-packed meal comes together in just 40 minutes! The combination of textures and fresh herbs makes this dish absolutely irresistible.
Ingredients
Scale
- 500g baby coliban (chat) potatoes
- 1 bunch asparagus, trimmed
- 60g baby rocket
- 2 x 150g hot smoked salmon fillets, skin removed, flaked
- 2 tbsp sliced small gherkins (cornichons)
- Salsa Verde:
- 1 cup fresh continental parsley leaves
- 1/2 cup fresh basil leaves
- 1 tbsp baby capers
- 60ml (1/4 cup) olive oil
- 1 tbsp white wine vinegar
Instructions
- Preheat oven to 200°C (400°F). Halve potatoes and toss with 1 tbsp olive oil. Roast for 20-25 minutes until crispy.
- Blanch asparagus in boiling water for 2 minutes, then plunge into ice water. Pat dry.
- Make salsa verde by blending parsley, basil, capers, olive oil and vinegar until smooth.
- Arrange rocket, potatoes and asparagus on serving plates. Top with salmon and gherkins.
- Drizzle generously with salsa verde just before serving.
Notes
Tips: 1) Substitute kale or spinach for rocket if preferred. 2) For meat-free version, use grilled halloumi instead of salmon. 3) Salsa verde can be stored in refrigerator for up to 3 days. 4) Asparagus can be grilled instead of blanched for extra smokiness.
- Prep Time: 15
- Cook Time: 25
- Category: B
- Method: Baking
- Cuisine: Modern Australian
Nutrition
- Serving Size: 1 bowl (350g)
- Calories: 420
- Sugar: 4
- Sodium: 480
- Fat: 24
- Saturated Fat: 4
- Unsaturated Fat: 18
- Trans Fat: 0
- Carbohydrates: 28
- Fiber: 6
- Protein: 26
- Cholesterol: 45
Keywords: salmon, potato salad, healthy, easy dinner, summer recipes