Salmon with dill and potato salad

Salmon with dill and potato salad
  • 0:30 Prep
  • 0:15 Cook
  • 4 Servings
  • Easy

Creamy dill and potato salad is the perfect accompaniment to this delicious salmon fillet.

Featured in
Easter, Easy dinner recipes


  • 4 salmon fillets
  • 2 teaspoons horseradish cream
  • 2 teaspoons dill, finely chopped
  • 1 teaspoon olive oil
  • 120g baby rocket leaves
  • 1/2 red onion, thinly sliced

Potato salad

  • 500g baby Red Royale potatoes, halved
  • 1/4 cup (75g) mayonnaise
  • 1/4 cup (60g) sour cream
  • 2 teaspoons apple cider vinegar
  • 1 teaspoon horseradish cream
  • 1 tablespoon baby capers, chopped
  • 4 baby gherkins, finely chopped
  • 2 spring onions, thinly sliced
  • 2 tablespoons dill, coarsely chopped
  • 2 tablespoon mint, finely shredded


  • Step 1
    Combine the salmon, horseradish and dill in a large bowl. Cover with plastic wrap and place in the fridge for 15 mins to develop the flavours.
  • Step 2
    Meanwhile, to make potato salad, cook the potato in a large saucepan of boiling water for 10 mins or until just tender. Drain well.
  • Step 3
    Combine mayonnaise, sour cream, vinegar, horseradish cream, capers, gherkin, spring onion, dill and mint in a medium bowl. Pour over the warm potatoes and toss to combine. Season.
  • Step 4
    Heat the oil in a large frying pan over medium-high heat. Cook the salmon for 2 1/2 mins each side for medium or until cooked to your liking. Transfer to a plate.
  • Step 5
    Divide the rocket, onion and warm potato salad among serving plates. Top with the salmon.


  • 2563 kj


  • 42g

    Fat Total

  • 10g

    Saturated Fat

  • 4g


  • 37g


  • 381mg


  • 8g

    Carbs (sugar)

  • 20g

    Carbs (total)

All nutrition values are per serve


Serve with fresh lemon wedges.

  • Publication: Coles



Please enter your comment!
Please enter your name here