Warm Potato Salad With Roasted Salmon
A nourishing warm salad that celebrates small new potatoes and flavoured tomatoes.
Roasted salmon and baby spinach complete the picture.
Finish simply with olive and fresh lemon juice, this is a dish that lets a few good ingredients shine.
The recipe
Prepare the potatoes
Simmer the potatoes in their skins for 35-40 minutes, until tender. Drain and let them cool slightly, peel and cut them into bite-sized pieces.
Toss them with the chopped parsley, lemon zest, olive oil, and a pinch of salt.
Roast the salmon
Preheat the oven to 215C with ventilation.
Season the salmon with a pinch of salt and a grind of pepper, then roast for about 20 minutes, or until just cooked through.
Assemble
Arrange the potatoes on the serving plates over a thin layer of baby spinach.
Top with roasted salmon, broken into large flakes, and the sliced tomatoes.
Finish with a drizzle of olive oil and fresh lemon juice.
Serve warm or at room temperature.
Enjoy !
INGREDIENTS - for two portions
Organic or “Best you can get” !
New potatoes - 500 g
Salmon fillets - 250 g
Tomatoes - 150 grams
Baby spinach - 100 grams
Fresh chopped parsley - 1 tablespoon
Lemon Zest - a teaspoon
Fresh lemon juice - 5 ml
Olive oil - 10 ml
A grind of pepper
A pinch of salt
