Spring Salmon Salad + Asparagus, Crispy Potatoes, Dill-Yogurt Dressing
A nourishing, bright and filling salmon salad recipe with asparagus and delightfully crunchy potatoes. Perfect for springtime.
There’s something about the springtime that just makes me crave a good salad. The temps are warming up, which means outdoor dining is more desirable again, and there are so many beautiful veggies starting to pop up in California’s markets that are fantastic when eaten raw.
But, alas, though nature’s bounty is ripe for salad-making, my stomach is never on the same page. I’m always left hungry in a couple of hours. So I present to you: this springtime salmon dinner salad with crispy potatoes, roasted asparagus and a dill-yogurt dressing!
So many gorgeous colors and textures on this plate, from the perfectly cooked salmon to the crunch of the fresh veggies and roasted potatoes, which give way to a soft, tender interior.
The creamy, citrusy, garlicky dill-yogurt dressing looks sooooo gorgeous on the pink slices of salmon. Only four ingredients (plus salt to taste) and you’ve got yourself a tasty salad dressing that’s to die for! I used Greek yogurt because it’s nice and thick. The dressing would be a bit too thin if you used regular yogurt. I like to save a little on the side for dipping the salmon!
I mean, seriously. So. Freakin’. PRETTY. ?
More on the instructions later, but it boils down to three main steps: roast potatoes, salmon and asparagus together, toss salad veggies, blend/process the dressing. Feel free to save yourself some time and use a premade salad mix.
As an added bonus, you could totally use this dressing recipe as a topping for regular ole salmon dishes, too — or even chicken, shrimp or wraps. Why not double the recipe, store it in an airtight container and find another use for it later on in the week?
One quick note on the portioning: This was written as a recipe for two, but it would make a very tasty appetizer or side salad for 3 to 4 people. It’s nice and light, but the roasted potatoes and salmon should help keep you full.
Salmon Salad Ingredients
For the salad:
- Salmon fillets
- Asparagus
- Baby potatoes
- Cherry tomatoes
- Romaine lettuce
- Red onion
- Shredded carrots
- Olive oil
- Salt and pepper
- Optional: Seasoning for salmon/potatoes
For the dressing:
- Dill
- Greek yogurt
- Garlic
- Lemon juice
- Salt
Instructions
Preheat the oven. Line a sheet pan with tinfoil, if you’d like to make cleanup easier.
Drizzle olive oil into a pan with potatoes and seasoning. Roast for 15 minutes, then add seasoned salmon to the pan and cook for another 7 minutes. Make room for your asparagus, add olive oil and seasoning, then roast for 8 more minutes.
(See how easy that was?! You could totally add some extra potatoes and convert this with the dressing into a sheet pan dinner)
Add dressing ingredients into a food processor or blender and blend until smooth. If you prefer a dressing that’s a little thicker, consider using the juice of half of a lemon, as opposed to the whole lemon that the recipe calls for. Alternatively, you could add a spoonful of tahini. And like I mentioned before, be sure to use Greek yogurt to ensure it isn’t too runny!
Toss salad ingredients and gently stir in asparagus and potatoes. Serve salad and top with bite-sized pieces of salmon.
Spring Salmon Salad With Asparagus, Crispy Potatoes + Dill-Yogurt Dressing
Equipment
- sheet pan
- Food processor/blender
- Optional: tinfoil
Ingredients
For the salad:
- 1 lb. salmon
- 1 bunch asparagus ends trimmed and cut into bite-sized pieces
- 2 c. baby potatoes halved
- 1 c. cherry tomatoes halved
- 1 head romaine lettuce chopped into bite sized pieces
- ¼ c. red onion thinly sliced
- 1 c. shredded carrots
- Olive oil
- Salt and pepper
- Optional: seasoning for salmon and/or potatoes
For the dressing:
- 1 lemon juice of
- 1/3 c. fresh dill
- 1/2 c. Greek yogurt
- 1 clove garlic
- Salt
Instructions
- Preheat the oven to 450 F and line a sheet pan with tinfoil (for easier cleanup, if desired).
- Drizzle approx. 2 tbsp. of olive oil onto pan, then add potatoes. Season with salt/pepper or desired seasoning, then bake 15 minutes.
- Add dill, Greek yogurt, garlic, lemon juice and salt to taste in a food processor or blender. Process or blend until dill is fully blended and specks of dill are no longer visible. (Note: If you prefer a thicker dressing, use the juice of only ½ of a lemon)
- After potatoes have baked for 15 minutes, move potatoes to one side of the pan and add seasoned salmon fillets into the center. Cook for 7 minutes, then drizzle approx. 1 tbsp. olive oil on the empty side of the pan, add asparagus, and season with salt/pepper. Cook all 3 ingredients together for 8 more minutes. (Note: Be sure to cut into the salmon to ensure it’s fully cooked.)
- When ingredients on the sheet pan have cooled to nearly room temperature, cut the salmon fillets into bite-sized pieces.
- Toss lettuce, carrots, tomatoes and onion together in a salad bowl, and add dressing if desired. Add potatoes and asparagus and gently toss. Top with salmon pieces and serve.
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More Nourishing Salad Recipes:
Roasted Beet, Burrata + Arugula Salad
Harvest Salad With Roasted Sweet Potatoes, Whole Grains + Vinaigrette
Five-Superfood Cleansing Buddha Bowl
Honolulu girl obsessed with farmers markets, eating, seasonal ingredients, eating, writing and eating. Read more about me here and get new recipes from me every week @feedthesoulblog.
