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Roasted salmon with mustard sauce on a black plate with raw arugula and roasted colored potatoes with a side of caper remoulade sauce in a dish on the side.

Salmon with Fennel & Potato Salad

fennel potato salad, caper remoulade

STARS

Slather salmon fillets in spicy Dijon mustard, then roast to form a nice crust. Served on top of roasted fingerling potatoes, shaved roasted fennel, green onions, and a tangy whole grain mustard vinaigrette sprinkled with freshly chopped dill. Throw some arugula in there for an extra peppery bite, and on the side is a creamy, tangy caper remoulade sauce.
difficultyDifficulty Level
EasyEasyEasy
difficulty
Total Time:  30 minutes
Active Time:  20 minutes
Ingredients

Potato Fennel Salad

  • 1 pound fingerling potatoes, halved
  • 1 bulb fennel, sliced thinly
  • 2 tablespoons canola oil
  • 1 teaspoon salt, to taste
  • ½ teaspoon black pepper, to taste
  • 1 lemon, juiced
  • 2 tablespoons honey
  • 2 garlic cloves, minced
  • ⅔ cup mayonnaise
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 2 tablespoons whole grain mustard
  • 3 scallions, minced

Salmon

  • ¼ cup Dijon mustard
  • 1 lemon, juiced
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 4 salmon fillets

Tartar Sauce

  • ½ cup mayonnaise
  • 1 tablespoon capers, drained
  • 1 tablespoon dill pickle relish
  • 1 lemon, juiced
  • 2 tablespoons minced dill
  • 2 scallions, minced
  • Salt and pepper, to taste

Serving

  • 2 cups baby arugula
  • Fresh dill, minced
Directions
1
Preheat the oven to 400°F.
2
Arrange the potatoes and fennel on a sheet pan, toss with oil, salt and pepper, and roast for 15-18 minutes, until soft in the center and crisp on the edges. 
3
In a large bowl, whisk together the lemon juice, honey, garlic, mayonnaise, basil, oregano and mustard. Fold in the potatoes, fennel, scallions and season with salt and pepper. 
4
For the salmon, whisk together the mustard, lemon juice, salt and pepper. 
5
Arrange the salmon on a baking sheet and cover with Dijon sauce. Roast for 12-15 minutes, until cooked through. 
6
Whisk together the tartar sauce ingredients in a small bowl. 
7
To serve, divide the potato salad and salmon between plates. Garnish with tartar sauce, arugula and fresh dill. 

Salmon with Fennel & Potato Salad

fennel potato salad, caper remoulade

STARS

Slather salmon fillets in spicy Dijon mustard, then roast to form a nice crust. Served on top of roasted fingerling potatoes, shaved roasted fennel, green onions, and a tangy whole grain mustard vinaigrette sprinkled with freshly chopped dill. Throw some arugula in there for an extra peppery bite, and on the side is a creamy, tangy caper remoulade sauce.
difficultyDifficulty Level
EasyEasyEasy
difficulty
Total Time:  30 minutes
Active Time:  20 minutes
Servings:  4

Ingredients

Potato Fennel Salad

  • 1 pound fingerling potatoes, halved
  • 1 bulb fennel, sliced thinly
  • 2 tablespoons canola oil
  • 1 teaspoon salt, to taste
  • ½ teaspoon black pepper, to taste
  • 1 lemon, juiced
  • 2 tablespoons honey
  • 2 garlic cloves, minced
  • ⅔ cup mayonnaise
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 2 tablespoons whole grain mustard
  • 3 scallions, minced

Salmon

  • ¼ cup Dijon mustard
  • 1 lemon, juiced
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 4 salmon fillets

Tartar Sauce

  • ½ cup mayonnaise
  • 1 tablespoon capers, drained
  • 1 tablespoon dill pickle relish
  • 1 lemon, juiced
  • 2 tablespoons minced dill
  • 2 scallions, minced
  • Salt and pepper, to taste

Serving

  • 2 cups baby arugula
  • Fresh dill, minced

Directions

1
Preheat the oven to 400°F.
2
Arrange the potatoes and fennel on a sheet pan, toss with oil, salt and pepper, and roast for 15-18 minutes, until soft in the center and crisp on the edges. 
3
In a large bowl, whisk together the lemon juice, honey, garlic, mayonnaise, basil, oregano and mustard. Fold in the potatoes, fennel, scallions and season with salt and pepper. 
4
For the salmon, whisk together the mustard, lemon juice, salt and pepper. 
5
Arrange the salmon on a baking sheet and cover with Dijon sauce. Roast for 12-15 minutes, until cooked through. 
6
Whisk together the tartar sauce ingredients in a small bowl. 
7
To serve, divide the potato salad and salmon between plates. Garnish with tartar sauce, arugula and fresh dill.