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Creamy Salmon and New Potato Salad

A great way to cook salmon. The dish tastes delicious. Great flavour with great texture.

Creamy yet refreshing. The salmon and new potatoes were tossed with a creamy dressing, and it was so tasty.













Trans-fat Free, Good source of fiber


2 tablespoon olive oil
8 ounces salmon fillets
skinned and boned, about 2 fillets
8 ounces new potatoes
mini potatoes, washed and halved
2 tablespoons mayonnaise
2 tablespoons sour cream
2 tablespoons red onion
finely chopped
4 cups arugula (roquette)
washed and dry
1 teaspoon olive oil, extra-virgin
½ teaspoon lemon juice
1 x salt and black pepper
to taste
1 each scallions, spring or green onions
sliced, for garnish, optional


Heat the olive oil in a medium or large non-stick skillet over medium heat until hot.

Season the salmon fillets generously with salt and black pepper.

Cook salmon until desired texture, 2 to 4 minutes per side.

Remove the salmon from the pan, and place it onto a plate.

Heat the remaining olive oil in the same pan over medium heat until hot again.

Add the halved new potatoes with cut side down, and cook for about 5 minutes or longer on each side until potatoes are folk tender and nicely browned.

Meanwhile flake the salmon, then mix together mayonnaise and sour cream until smooth.

Stir in red onions, and season to taste with salt and black pepper.

In a mixing bowl, add flaked salmon and cooked new potatoes, then drizzle the creamy dressing all over.

Gently toss until evenly combined and coated.

Gently toss the extra-virgin olive oil and lemon juice with arugula, and season to taste with salt and black pepper.

Divide the arugula between two serving plates, and top each plate with equal amount of salmon and potato mixture.

Sprinkle some scallions if desired.



* not incl. in nutrient facts

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Nutrition Facts

Serving Size 548g (19.3 oz)
Amount per Serving
Calories 55355% of calories from fat
 % Daily Value *
Total Fat 34g 52%
Saturated Fat 7g 33%
Trans Fat 0g
Cholesterol 75mg 25%
Sodium 207mg 9%
Total Carbohydrate 12g 12%
Dietary Fiber 4g 17%
Sugars g
Protein 54g
Vitamin A 14% Vitamin C 50%
Calcium 13% Iron 11%
* based on a 2,000 calorie diet How is this calculated?


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