This hearty dinner salad is packed with protein, complex carbs, and plenty of healthy fats to keep you satiated and energized. Salmon and potatoes get roasted on the same sheet pan, served on a bed of dressed greens, and loaded with all the crunchy, salty, tangy toppings.
Ingredient highlight
Salmon! the fish we all love because it’s flaky, fatty and a lot harder to overcook/mess up than other fish. It also happens to be packed with more nutrients than I have space to talk about here. It’s one of the most nutritious fish because of it’s super high omega-3 fat content (DHA and EPA). It’s also a great source of protein, potassium, selenium, and vitamin B12.
Servings 4
Prep Time 10 minutes 
Cook Time 35 minutes Ingredients
- 1.5 lb yellow potatoes, cut into ½-inch cubes (about 5 cups)
- 3 tbsp olive oil, divided
- 1 tsp kosher salt, divided
- 1 lb wild salmon, cut into 4 filets*
- 1 head lettuce, chopped (romaine, frisee, butter, etc…) (about 6-8 cups worth)
- 4 boiled eggs halved (optional)
- 1 avocado, sliced or chopped
- Chopped nuts (optional)
- Pickled red onions
- Black pepper
For the dressing:
- ⅓ cup olive oil
- 2 tbsp apple cider vinegar
- 1 tbsp dijon mustard
- 1 tsp soy sauce or tamari
- ½ tsp black pepper
- ½ tsp kosher salt
- *You could also leave the salmon whole, it will just take a bit longer to cook. Easily use any other fish or protein!
Instructions
- Preheat the oven to 450F or 425F convection. Line a baking sheet with parchment paper.
- Add the potatoes, 2 tablespoons oil, and ½ teaspoon salt and toss to coat. Spread into an even layer and bake for 20-25 minutes or until golden. Turn the heat down to 400F (I find salmon cooks better at a lower temp).
- Arrange the salmon onto the baking sheet. Drizzle with remaining 1 tablespoon oil and sprinkle with remaining ½ teaspoon salt. Rub around to coat. Bake for 10-12 minutes, or until salmon is cooked through.
- I like to move the potatoes to one side of the baking sheet and salmon to the other side and then flake up the salmon right on the baking sheet (you can remove the skins first if you’d like).
- Add all dressing ingredients to a jar and shake vigorously to combine.
- Add lettuce to your bowl and use your hands to toss with some of the dressing until well coated. Top with flaked salmon, potatoes, egg (if using), avocado, nuts (if using), and pickled red onion. Drizzle more dressing over top. Sprinkle all over with salt and pepper.
Items you can prep ahead (optional)
- Cut 1.5 lb yellow potatoes into ½-inch cubes (about 5 cups)
- Option to bake the potatoes and salmon ahead
- Boil 4 eggs (optional)
- Wash/prep 1 head lettuce (about 6 cups worth)
- Pickled a red onion
- Make the dressing
Substitutions:
- To make vegetarian, top the salad with any other protein (marinated beans, roasted beans, baked tofu).
- Use any crunchy, salty, tangy toppings you want (herbs, nuts, cheese, pickled things, etc…).
- Use sweet potatoes in place of potatoes (or any other starchy veggie).
Storage:
- Store leftovers in an airtight container in the fridge or freezer:
- Salmon: up to 3 days in the fridge
- Potatoes: up to 5 days in the fridge
- Dressing: up to 6 days in the fridge
- Pickled red onions: up to 2 weeks in the fridge
Leftovers + Repurposing:
- Warm up leftover potatoes and salmon before topping the salad. Add all of your toppings and dressing.
- Use leftover potatoes and salmon to make a hearty bowl or serve with scrambled eggs and a green sauce of some kind.
Servings 4 Prep Time 10 minutes Cook Time 35 minutes Ingredients
- 1.5 lb yellow potatoes, cut into ½-inch cubes (about 5 cups)
- 3 tbsp olive oil, divided
- 1 tsp kosher salt, divided
- 1 lb wild salmon, cut into 4 filets*
- 1 head lettuce, chopped (romaine, frisee, butter, etc...) (about 6-8 cups worth)
- 4 boiled eggs halved (optional)
- 1 avocado, sliced or chopped
- Chopped nuts (optional)
- Pickled red onions
- Black pepper
For the dressing:
- ⅓ cup olive oil
- 2 tbsp apple cider vinegar
- 1 tbsp dijon mustard
- 1 tsp soy sauce or tamari
- ½ tsp black pepper
- ½ tsp kosher salt
- *You could also leave the salmon whole, it will just take a bit longer to cook. Easily use any other fish or protein!
Instructions
- Preheat the oven to 450F or 425F convection. Line a baking sheet with parchment paper.
- Add the potatoes, 2 tablespoons oil, and ½ teaspoon salt and toss to coat. Spread into an even layer and bake for 20-25 minutes or until golden. Turn the heat down to 400F (I find salmon cooks better at a lower temp).
- Arrange the salmon onto the baking sheet. Drizzle with remaining 1 tablespoon oil and sprinkle with remaining ½ teaspoon salt. Rub around to coat. Bake for 10-12 minutes, or until salmon is cooked through.
- I like to move the potatoes to one side of the baking sheet and salmon to the other side and then flake up the salmon right on the baking sheet (you can remove the skins first if you’d like).
- Add all dressing ingredients to a jar and shake vigorously to combine.
- Add lettuce to your bowl and use your hands to toss with some of the dressing until well coated. Top with flaked salmon, potatoes, egg (if using), avocado, nuts (if using), and pickled red onion. Drizzle more dressing over top. Sprinkle all over with salt and pepper.
Items you can prep ahead (optional)
- Cut 1.5 lb yellow potatoes into ½-inch cubes (about 5 cups)
- Option to bake the potatoes and salmon ahead
- Boil 4 eggs (optional)
- Wash/prep 1 head lettuce (about 6 cups worth)
- Pickled a red onion
- Make the dressing
Substitutions:
- To make vegetarian, top the salad with any other protein (marinated beans, roasted beans, baked tofu).
- Use any crunchy, salty, tangy toppings you want (herbs, nuts, cheese, pickled things, etc…).
- Use sweet potatoes in place of potatoes (or any other starchy veggie).
Storage:
- Store leftovers in an airtight container in the fridge or freezer:
- Salmon: up to 3 days in the fridge
- Potatoes: up to 5 days in the fridge
- Dressing: up to 6 days in the fridge
- Pickled red onions: up to 2 weeks in the fridge
Leftovers + Repurposing:
- Warm up leftover potatoes and salmon before topping the salad. Add all of your toppings and dressing.
- Use leftover potatoes and salmon to make a hearty bowl or serve with scrambled eggs and a green sauce of some kind.
