@Flora
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.
300 grams
1 tablespoon
7
2 tablespoons
80 grams
120 grams
100 grams
1 tablespoon
Prepare the Potatoes:
Peel 7 potatoes and cut them into large cubes.
Cook the Potatoes:
Place the cubed potatoes in a pot with enough water to cover them.
Add 1/2 tsp salt.
Bring to a boil over high heat, then reduce heat to medium and cook for 10 min, or until the potatoes are tender.
Drain the potatoes and transfer them to a large bowl.
Prepare the Salmon:
Cut 300g salmon fillet into four equal pieces.
Season the salmon pieces with:
1/4 tsp salt
1/8 tsp black pepper
1/4 tsp garlic powder
1 tbsp Dijon mustard
1 tbsp honey.
Bake the Salmon:
Place the seasoned salmon on a baking sheet lined with parchment paper.
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.
Prepare the salad ingredients:
Slice 1/2 red onion into thin strips.
Halve 80g pitted olives.
Finely chop:
2 tbsp capers
a few sprigs of dill.
Slice 120g sun-dried tomatoes into strips.
Assemble the Salad:
Add the following to the bowl with the cooked potatoes:
Sliced red onion.
Halved olives.
Chopped capers.
Chopped dill.
Sun-dried tomato strips.
Crumble 100g white cheese or feta cheese over the potato mixture.
Drizzle 1 tbsp olive oil and the juice of 1/2 lemon over the salad.
Season with additional salt and black pepper to taste.
Gently toss all ingredients together until well combined.
Serve:
Serve the baked salmon fillet immediately with the prepared potato salad.