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Lunch recipe · from the recipe book

Seared Salmon Spinach Salad with Potatoes

Crisp-edged salmon and golden roasted red potatoes sit on tender spinach with green beans, cherry tomatoes and a bright parsley-dill vinaigrette.

Seared Salmon Spinach Salad with Potatoes

Ingredients

  • 1 lb500 gSalmon filletcut into 4 fillets
  • 3 small500 gRed potatoescut into 3/4-inch chunks
  • 2½ cups cut250 gGreen beanstrimmed
  • 6 cups loosely packed180 gBaby spinach
  • 1⅓ cups200 gCherry tomatoeshalved
  • ½ medium50 gRed onionthinly sliced
  • ¼ cup50 gOlive oil
  • 1 lemon, juiced48 gLemon juice
  • ¼ cup chopped15 gFresh parsleyfinely chopped
  • ⅔ cup sprigs6 gFresh dillfinely chopped
  • 1 clove3 gGarlicminced
  • 2 tsp10 gYellow mustard
  • 1 tsp7 gHoney
  • ½ tsp3 gSalt
  • ½ tsp1 gBlack pepper
  • ¾ tsp2 gPaprika (sweet or smoked)

Steps

  1. Preheat the oven to 425°F (220°C) and line a large sheet pan with parchment.
  2. On the sheet pan, toss the potato-red chunks with one third of the olive oil, one third of the salt and half of the black pepper; spread out and roast 15 minutes.
  3. Meanwhile, rub the salmon fillets with another third of the olive oil, then season with the paprika and another third of the salt.
  4. Push the potatoes to one side, add the green beans to the pan and toss them in the oil left on the pan, then lay the salmon skin side down in the open space.
  5. Roast 12 to 14 minutes, until the potatoes are golden and the salmon flakes easily and reaches 145°F (63°C) in the thickest part.
  6. While it roasts, make the herb vinaigrette: whisk the lemon juice, mustard, honey, garlic, parsley, dill, the remaining third of the salt and the remaining half of the black pepper, then whisk in the remaining third of the olive oil.
  7. Soak the red onion in a spoonful of the vinaigrette for a few minutes to soften its bite.
  8. Toss the spinach and cherry tomatoes with half of the vinaigrette and divide among four plates.
  9. Top each plate with the warm potatoes, green beans, red onion and a salmon fillet broken into large flakes, then spoon over the remaining half of the vinaigrette.

Contains: Fish.

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Saved in the Every Helping recipe book on October 24, 2026.

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