- Main
- Salad
- Fish
- Mediterranean
- Oven
- Stovetop
- Beginner-friendly
Good for, as AI judged the whole recipe.
Ingredients
For the salad
- 1 1/2 lb
skin-on salmon fillet, in 2 or 3 pieces
- 1 tbsp
olive oil
salt, to taste
black pepper, to taste
- 1 1/2 lb
baby new potatoes, halved if larger than a walnut
- 8 oz
green beans, trimmed, cut in half
- 1/2
English cucumber, halved lengthwise and sliced 1/4 inch thick
- 4
scallions, thinly sliced
For the dressing
- 3/4 cup
plain Greek yogurt
- 2 tbsp
olive oil
- 2 tbsp
lemon juice, freshly squeezed
- 1 tsp
lemon zest, finely grated
- 1/3 cup
fresh dill, chopped
- 2 tbsp
capers, drained and roughly chopped
- 1 tsp
Dijon mustard
- 1 clove
garlic, finely grated or minced
- 1/2 tsp
salt
- Gluten-free
- Pescatarian
Contains milk (plain Greek yogurt) and fish (skin-on salmon fillet).
Not checked: baby new potatoes.
Diets guessed by AI from the ingredients, not checked.
Steps
- Step 1
Heat the oven to 400°F. Line a small sheet pan with parchment or foil.
400°F
- Step 2
Pat the salmon dry, set it on the pan skin side down, rub with 1 tablespoon olive oil and season well with salt and pepper.
- 1 1/2 lb skin-on salmon fillet
- 1 tbsp olive oil
- salt
- black pepper
- Step 3
Roast the salmon for 12 to 15 minutes, until it flakes easily when nudged with a fork at the thickest part. Set aside to cool slightly.
14 min, hands-off · 400°F
- Step 4
Meanwhile, put the potatoes in a large pot, cover with cold water by an inch and add a big pinch of salt. Bring to a boil and cook 12 to 15 minutes, until a knife slides into a potato with no resistance.
15 min, hands-off
- salt
- 1 1/2 lb baby new potatoes
- Step 5
Add the green beans to the pot with the potatoes for the last 3 minutes of cooking. Drain everything well and leave in the colander to steam dry for a couple of minutes.
3 min
- 8 oz green beans
- Step 6
While the potatoes cook, whisk the yogurt, 2 tablespoons olive oil, lemon juice, lemon zest, dill, capers, Dijon, garlic and 1/2 teaspoon salt together in a large serving bowl. Taste and add more lemon or salt if it needs it.
- 3/4 cup plain Greek yogurt
- 2 tbsp olive oil
- 2 tbsp lemon juice
- 1 tsp lemon zest
- 1/3 cup fresh dill
- 2 tbsp capers
- 1 tsp Dijon mustard
- 1 clove garlic
- 1/2 tsp salt
- Step 7
Tip the warm potatoes and green beans into the bowl of dressing and toss gently so they soak it up. Add the cucumber and scallions and toss again.
- 1/2 English cucumber
- 4 scallions
- Step 8
Slide the salmon off its skin and break it into big flakes with a fork. Add it to the bowl and fold through once or twice, so the pieces stay chunky. Season with pepper and serve warm.
- black pepper
Where it’s from
Written by AI from an idea
Version 1, saved Oct 5, 2026