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A salad with salmon, asparagus, crispy potatoes, cherry tomatoes, red onions and dill-yogurt dressing.

Spring Salmon Salad With Asparagus, Crispy Potatoes + Dill-Yogurt Dressing

A nourishing, bright and filling springtime recipe with oven-roasted salmon, asparagus and delightfully crunchy potatoes.
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Prep Time 15 minutes
Cook Time 30 minutes
Servings: 2 entree-sized salads
Course: Salad
Cuisine: American
Ingredients Equipment Method

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

Equipment

  • sheet pan
  • Food processor/blender
  • Optional: tinfoil

Method
 

  1. Preheat the oven to 450 F and line a sheet pan with tinfoil (for easier cleanup, if desired).
  2. Drizzle approx. 2 tbsp. of olive oil onto pan, then add potatoes. Season with salt/pepper or desired seasoning, then bake 15 minutes.
  3. 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)
  4. 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.)
  5. When ingredients on the sheet pan have cooled to nearly room temperature, cut the salmon fillets into bite-sized pieces.
  6. 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.