Salmon Salad with Roasted Potatoes, Asparagus, and Horseradish Dill Sauce


This dish tastes like spring! It is fresh and light and comes together easily, and cleanup is a snap because it is all baked on one pan. Win-win!

1 tablespoon Natural Grocers™ Brand Organic Extra Virgin Olive Oil
1 tablespoon butter or ghee
1 1⁄2 pounds organic fingerling, red, or Yukon gold potatoes, cut into 1-inch pieces
  Natural Grocers Brand Bulk Real Salt and Ground Black Pepper
1 package (10 oz) frozen salmon fillets , thawed
1⁄2 small organic lemon, use the other half for the sauce, thinly sliced
1 bunch organic asparagus, about 1 pound, ends trimmed and spears cut into 1½-inch pieces
For the Horseradish Dill Sauce
1⁄4 cup olive oil or avocado oil-based mayonnaise
1⁄4 cup plain unsweetened yogurt , dairy free works too
1 tablespoon Lemon Juice, from the reserved lemon half
1 teaspoon prepared horseradish , up to 2 tablespoons
1 teaspoon Natural Grocers Brand Bulk Organic Dill Weed , or 1 tablespoon fresh organic dill

1. Preheat oven to 400° F. Line a large baking sheet with parchment for easier cleanup. Mix the olive oil and butter or ghee together, gently melting the butter/ghee first if necessary.

2. Drizzle the potatoes with one tablespoon of the olive oil-ghee mixture and generously season with salt and pepper. Spread the potatoes over half of the baking sheet and roast for 20 minutes.

3. While the potatoes roast, make the sauce and prep the salmon and asparagus. Combine the sauce ingredients in a small bowl and whisk until smooth, starting with one teaspoon of horseradish and adding more to taste.

4. Pat the salmon fillets dry and drizzle each with a little of the olive oil-ghee mixture and spread it evenly over all sides of the fish. Generously season with salt and pepper. Drizzle the remaining olive oil-ghee over the asparagus and season with salt and pepper.

5. Once the potatoes have roasted for 20 minutes, toss them and move them all back to one side of the pan. Place the salmon, skin-side down, on the other half of the baking pan and place the lemon slices over the salmon. Spread the asparagus around the salmon. Roast for 10 minutes and then check for doneness; if not done, check salmon every minute or two until just cooked through and the potatoes are fork tender.

6. To serve, flake the salmon from the skin (discarding the skin) onto a serving platter and gently toss it with the asparagus and potatoes. Drizzle with the horseradish sauce and add a dusting of smoked paprika and fresh dill just before serving, if desired.


Wine Pairing

Recommended Wine Style: Sauvignon Blanc

  • Sans Sauvignon Blanc