Salmon-Potato Salad With Lemon-Dill Dressing

Recipe from Oxmoor House

More From Oxmoor House

Nutritional Information

Amount per serving
  • Calories: 377
  • Fat: 13.2g
  • Saturated fat: 3.6g
  • Protein: 38.2g
  • Carbohydrate: 23.4g
  • Cholesterol: 134mg
  • Iron: 2.2mg
  • Sodium: 652mg
  • Calories from fat: 33%
  • Fiber: 4.1g
  • Calcium: 63mg


  • 8 small red potatoes
  • 4 (6-ounce) salmon fillets, skinned
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • Cooking spray
  • 1/4 cup reduced-fat sour cream
  • 1/4 cup light mayonnaise
  • 3 tablespoons chopped fresh dill
  • 3 tablespoons finely minced red onion
  • 3 tablespoons fresh lemon juice
  • 1 teaspoon grated lemon rind
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 cup fresh or frozen green peas, cooked
  • 4 lemon wedges (optional)
  • Dill sprigs (optional)


  1. Boil potatoes in water just until tender. Drain and place in ice water; drain well. Quarter potatoes; chill.
  2. Preheat broiler.
  3. Sprinkle fish evenly with 1/4 teaspoon of salt and pepper; place on a broiler pan coated with cooking spray. Broil 5 minutes on each side or until fish flakes easily when tested with a fork. Let stand 10 minutes; chill.
  4. Combine sour cream and next 7 ingredients in a small bowl. Cover and chill.
  5. Place 1 fillet on each of 4 plates; add 8 potato quarters, and sprinkle with 1/4 cup green peas. Drizzle one-fourth of dressing over each; garnish with a lemon wedge and dill sprig, if desired.
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