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Salmon and Spud Salad

4 servings

30 minutes


  • pound fingerling potatoes

  • 1/2 pound fresh green beans

  • 1/2 pound fresh asparagus

  • 4 salmon fillets (6 ounces each)

  • 1 tablespoon plus 1/3 cup red wine vinaigrette, divided

  • 1/4 teaspoon salt

  • 1/4 teaspoon pepper

  • 4 cups fresh arugula or baby spinach

  • 2 cups cherry tomatoes, halved

  • 1 tablespoon minced fresh chives


  • Cut potatoes lengthwise in half. Trim and cut green beans and asparagus into 2-in. pieces. Place potatoes in a 6-qt. stockpot; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, until tender, 10-15 minutes, adding green beans and asparagus during the last 4 minutes of cooking. Drain.

  • Meanwhile, brush salmon with 1 tablespoon vinaigrette; sprinkle with salt and pepper. Place fish on an oiled grill rack, skin side down. Grill, covered, over medium-high heat or broil 4 in. from heat until fish just begins to flake easily with a fork, 6-8 minutes.

  • In a large bowl, combine potato mixture, arugula, tomatoes, and chives. Drizzle with remaining vinaigrette; toss to coat. Serve with salmon.


1 salmon fillet with 2 cups salad: 480 calories, 23g fat (4g saturated fat), 85mg cholesterol, 642mg sodium, 33g carbohydrate (8g sugars, 6g fiber), 34g protein. Diabetic Exchanges: 5 lean meat, 2 vegetables, 1-1/2 starch, 1-1/2 fat.

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