Ingredients
Scale
- 1/2 lb. salmon fillet
- 1 large baking potato diced into small, bite-sized pieces
- 1 tbsp. olive oil
- kosher salt
- lemon pepper
- 1 cucumber diced
- 3 c. baby spinach leaves
- 3 c. shredded cabbage
Spicy Sriracha Dressing
- 2 tbsp. plain yogurt
- 1 tbsp. white wine vinegar
- 1 tbsp. olive oil
- 1 tsp. honey
- 1/2 tsp. sriracha hot sauce or to taste
- 1/4 tsp. kosher salt
Instructions
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Preheat oven to 400 degrees F.
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Place diced potatoes into a small bowl and cover with cold water. Allow to soak for at least 5 minutes.
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Combine all dressing ingredients in a small container with a tight-fitting lid. Close lid, and shake very well until combined. Store in refrigerator until ready to serve.
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Drain potatoes, and dry well with a kitchen towel. Place on one side of a baking sheet (preferably lined with a silicone mat or sprayed liberally with cooking spray), and drizzle with 1 tbsp. olive oil, a couple pinches of kosher salt, and a little lemon pepper. Bake in preheated oven for 20 minutes.
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Remove baking sheet from the oven, and place salmon fillet skin-side down next to the potatoes. Sprinkle salmon with a pinch of kosher salt and lemon pepper, and return pan to the oven for an additional 20 minutes.
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Meanwhile, mix spinach, cabbage, cucumber, and any other fresh vegetables you would like to add to a large salad bowl.
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When potatoes and salmon are done, remove from oven and allow to cool for about 10 minutes. Then, shred salmon with a fork, and add fish and potatoes to the mixed salad.
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Pour dressing over the salad, and gently toss to coat. Enjoy your healthy dinner!
- Prep Time: 10
- Cook Time: 50
- Category: Main
- Cuisine: Salad