Potato and salmon salad with lemon recipe
Buttery new potatoes, zingy lemon and sweet succulent salmon are paired together in this hearty salad for a real taste of summer. With only five minutes needed to prep, throw in some sundried tomatoes and olives for a sunny Mediterranean flavour.
See method- Serves 4
- 5 mins to prepare and 20 mins to cook
- 495 calories / serving
- Dairy-free
- Gluten-free
Ingredients
- 1kg new potatoes
- 1½ tbsp capers in brine, drained
- 12 olives, roughly chopped
- 8 sun-dried tomatoes in oil, drained
- 1 large lemon, zested and juiced
- 2 tbsp olive oil
- 6 spring onions, sliced
- handful of parsley, chopped
- 2 x 200g packs steamed salmon
- 100g watercress
Each serving contains
- Energy
- 2075kJ 495.0kcal
- Fat
- 25g
- Saturates
- 4g
- Salt
- 1.3g
- Sugars
- 4g
of the Reference intake
Carbohydrate 41.6gProtein 27.7gFibre 4.7g
Method
- Cook potatoes in boiling water until tender, drain well, return to pan.
- While potatoes are still warm, add rinsed capers, olives, sun-dried tomatoes, lemon zest, juice, oil, onions and parsley. Season and mix everything together well. Cool slightly.
- Flake the salmon and gently stir it and the watercress through the salad. Serve with lemon wedges.
- See more Salmon recipes
