Warm Potato Salad with Baked Salmon
This Warm Potato Salad with Baked Salmon is a bistro-worthy dish that comes together in about 35 minutes. Tender baby potatoes are tossed in a bright, herby dill dressing and topped with flaky baked salmon fillets and a punchy pickled red onion relish.It's hearty, nutritious, and elegant enough for both weeknight dinners and special occasions.
Equipment
- Baking sheet
- Large pot
- Large mixing bowl
- Small mixing bowl
- Whisk
- Sharp knife and cutting board
Ingredients
Salmon
- 4 fillets salmon fillets (about 6 oz each) skin-on, center-cut preferred
- 1 tablespoon olive oil for drizzling over salmon
- salt and black pepper to taste
Warm Potato Salad
- 1.5 lbs baby potatoes Yukon Gold or red, halved
- 3 tablespoons olive oil for the dill dressing
- 1 tablespoon Dijon mustard
- 2 tablespoons apple cider vinegar
- 2 cloves garlic minced
- 3 tablespoons fresh dill chopped, plus more for garnish
- 1 whole lemon zested and juiced
- 2 tablespoons capers optional
Pickled Red Onion Relish
- 1 medium red onion thinly sliced
- 2 tablespoons apple cider vinegar for the relish
- 1 teaspoon honey
- 2 tablespoons warm water
- pinch of salt
Instructions
- Make the pickled red onion relish: Combine the thinly sliced red onion with apple cider vinegar, honey, warm water, and a pinch of salt in a small bowl. Toss well to coat and set aside for at least 15 minutes while you prepare the rest of the dish. The onions will turn pink and mellow in flavor as they sit.
- Cook the potatoes: Place the halved baby potatoes in a large pot and cover with cold, generously salted water. Bring to a boil over high heat, then reduce to a steady simmer and cook for 12 to 15 minutes until just tender when pierced with a fork. Drain well and keep warm.
- Preheat the oven to 400 degrees F (200 degrees C) and line a baking sheet with parchment paper or foil.
- Make the dill dressing: In a small bowl, whisk together 3 tablespoons of olive oil, Dijon mustard, apple cider vinegar, minced garlic, fresh dill, lemon zest, and lemon juice. Season with salt and pepper and taste to adjust. Set aside.
- Bake the salmon: Place the salmon fillets skin-side down on the prepared baking sheet. Drizzle with 1 tablespoon of olive oil and season generously with salt and black pepper. Bake for 12 to 15 minutes until the fish flakes easily with a fork and the thickest part reads 125 to 130 degrees F on an instant-read thermometer. Let rest for 2 minutes before plating.
- Dress the potatoes: Toss the warm drained potatoes with three quarters of the dill dressing in a large bowl, making sure every piece is well coated. The warm potatoes will absorb the dressing beautifully.
- Assemble and serve: Spoon the dressed potatoes onto a large serving platter or individual plates. Lay the baked salmon fillets on top. Drain the pickled red onion relish and scatter generously over the dish. Drizzle with the remaining dill dressing and finish with capers and extra fresh dill. Serve immediately while warm.
Notes
For best results, dress the potatoes while they are still hot so they absorb maximum flavor from the dill dressing. Pull the salmon from the oven at 125-130 degrees F internally and allow it to rest 2 minutes before serving. The pickled red onion relish can be made up to 1 week ahead and stored in a sealed jar in the refrigerator. Leftovers keep for up to 2 days refrigerated; store salmon and potatoes separately. Reheat salmon gently at 275 degrees F for 10 minutes. This dish is not recommended for freezing.