Prepare the Potatoes:
- 1
Peel 7 potatoes and cut them into large cubes.
Salmon with Potato Salad
50 min·116 Views
Salmon with Potato Salad: A flavorful and satisfying meal featuring baked salmon fillets seasoned with a honey-mustard glaze, served alongside a vibrant potato salad with Mediterranean-inspired ingredients.
Allergens
Halal
Gluten-Free
1,978kcal
2 Portions · 1,368 g
Protein
97 g
Carbohydrates
192 g
Fat
81 g
Fiber
35 g
- German Food Composition Database (BLS) – the German national nutrient database.
- Swiss Food Composition Database – for ingredients the BLS does not cover.
- AI matching – every ingredient is matched to the closest database entry.
All nutrition figures are average values calculated from the databases named above, not laboratory measurements. Variety, origin, cut, storage, preparation and the quantities actually used all cause deviations; automatically matched ingredients can add further inaccuracy. We accept no liability for the accuracy or completeness of these figures. They do not constitute medical or nutritional advice. The information on the packaging of the products you use takes precedence; in case of allergies, intolerances, illness, pregnancy or a special diet, consult a suitably qualified professional.
2
g
- Salmon Fillet300 grams
- Salt
- Black Pepper
- Dijon Mustard
- Garlic Powder
- Honey1 tablespoon
- Potatoes7
- Red Onion
- Capers2 tablespoons
- Dill
- Olive80 grams
- Sundried Tomatos120 grams
- Feta100 grams
- Olive Oil1 tablespoon
- Juice of Half a Lemon
Cook the Potatoes:
- 2
Place the cubed potatoes in a pot with enough water to cover them.
- 3
Add 1/2 tsp salt.
- 4
Bring to a boil over high heat, then reduce heat to medium and cook for 10 min, or until the potatoes are tender.
10 min - 5
Drain the potatoes and transfer them to a large bowl.
Prepare the Salmon:
- 6
Cut 300g salmon fillet into four equal pieces.
Season the salmon pieces with
- 7
1/4 tsp salt
- 8
1/8 tsp black pepper
- 9
1/4 tsp garlic powder
- 10
1 tbsp Dijon mustard
- 11
1 tbsp honey.
Bake the Salmon:
- 12
Place the seasoned salmon on a baking sheet lined with parchment paper.
- 13
Bake in a preheated oven at 180°C (350°F) for 20 min, or until the salmon is cooked through and flakes easily with a fork.
20 min
Prepare the salad ingredients:
- 14
Slice 1/2 red onion into thin strips.
- 15
Halve 80g pitted olives.
Finely chop
- 16
2 tbsp capers
- 17
a few sprigs of dill.
- 18
Slice 120g sun-dried tomatoes into strips.
Add the following to the bowl with the cooked potatoes
- 19
Sliced red onion.
- 20
Halved olives.
- 21
Chopped capers.
- 22
Chopped dill.
- 23
Sun-dried tomato strips.
- 24
Crumble 100g white cheese or feta cheese over the potato mixture.
- 25
Drizzle 1 tbsp olive oil and the juice of 1/2 lemon over the salad.
- 26
Season with additional salt and black pepper to taste.
- 27
Gently toss all ingredients together until well combined.
Serve:
- 28
Serve the baked salmon fillet immediately with the prepared potato salad.
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