Salmon and Potato Salad with Lemony Yogurt Dill Dressing

This roasted salmon and potato salad is a hearty, satisfying meal made with crispy yellow potatoes, flaky oven-roasted salmon, fresh greens, and a creamy lemony yogurt dill dressing. Everything roasts in one pan for minimal cleanup, making this an easy, filling salad that works well for dinner or meal prep. Below, I’m sharing exactly what I used so you can recreate it at home.

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Ingredients (2 very generous servings)

For the salmon

• 1 lb salmon, cut into 2–3 fillets

• 2 teaspoons olive oil

• Salt and black pepper, garlic powder to taste

For the potatoes

• 1 lb yellow potatoes, halved or quartered if large (I used Yukon Gold potatoes)

• 2 teaspoons olive oil

• Salt, to taste

For the salad

• 4–5 cups mixed greens

• 1-2 small Persian cucumbers, thinly sliced

• ¼ small red onion, thinly sliced

For the lemony yogurt dill dressing

• ½ cup plain Greek yogurt (full-fat or 2%)

• 2 tablespoons fresh lemon juice

• 2 tablespoons olive oil

• 2 teaspoons Dijon mustard

• 1 teaspoon maple syrup

• 2 small garlic cloves, finely minced

• 2 tablespoons fresh dill, finely chopped

• Salt and black pepper, to taste

How to Make the Salmon and Potato Salad

1. Roast the potatoes

   Preheat the oven to 425°F. Toss the potatoes with olive oil, a little salt and pepper, then spread them out on a sheet pan in an even layer. Roast for 20 minutes, flipping once, until golden and fork-tender.

2. Add the salmon

   Push the potatoes to one side of the pan to make room. Season the salmon with salt, black pepper, and garlic powder, and place it on the pan. Return to the oven and roast for 12 minutes, or until the salmon is cooked through and flakes easily.

3. Make the dressing

   While everything roasts, whisk together Greek yogurt, lemon juice, olive oil, Dijon mustard, maple syrup, garlic, dill, salt, and pepper until smooth and creamy.

4. Assemble the salad

   Add mixed greens to a large bowl or platter. Top with roasted potatoes, sliced Persian cucumber, and red onion. Flake the salmon into large pieces and add on top.

5. Dress and serve

   Spoon the lemony yogurt dill dressing over the salad just before serving. Toss gently or keep layered for presentation.

Nutrition (Approximate, per serving)

• Calories: ~720

• Protein: ~50 g

• Fat: ~42 g

• Carbohydrates: ~33 g

• Fiber: ~6 g

• Sugar: ~4 g

• Sodium: Varies based on seasoning

Meal-Prep & Storage Tips

• For meal prep: Store the salmon and roasted potatoes together in an airtight container in the refrigerator for up to 3 days.

• Greens & veggies: Keep the mixed greens, cucumber, and red onion separate to prevent wilting.

• Dressing: Store the yogurt dill Dijon dressing in a sealed container for up to 4 days. Stir before using.

• To serve later: Reheat the salmon and potatoes briefly, then assemble over fresh greens and add dressing just before eating. This keeps everything tasting fresh and prevents sogginess.

What I Used

• Extra-virgin olive oil

• Maple Syrup

• Dijon Mustard

Affiliate Disclosure

This post may contain affiliate links. If you choose to purchase through one of my links, it’s at no extra cost to you, and it helps support SaladMood so I can continue sharing simple, nourishing recipes. Thank you so much for your support 🤍

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