Grilled Salmon and Potato Salad

Packed with green veggies, this grilled salmon and potato salad is so delicious.

There's something about eating a salad with lots of green vegetables that makes me feel a little smug. Almost like it will cancel out all the treats I've had that day! However, this Grilled Salmon and Potato Salad is so tasty, it really is a treat in itself. A great salad to make in summer when avocados, cucumbers and asparagus are plentiful and affordable. Swap the asparagus for green beans if they are not in season.

Fresh salad greens, boiled potatoes, cut vegetables, grilled salmon and potato salad, avocado, cucumber, green sauce, lime, and a jar of mayonnaise are arranged on a kitchen counter.

Image of a cookbook titled Summer Favourites with a woman holding food, next to text promoting a recipe from the book, Summer Favourites.

For this version I used baby cos lettuce, however, baby spinach, mesclun or iceberg lettuce would all work. I also used store-bought pesto as that's what I had, but you could also make your own using my homemade cashew pesto recipe. If you're a salmon-lover like I am, you might also enjoy my Smoked Salmon and Potato Rosti.

A close-up of a grilled salmon and potato salad with avocado slices, asparagus, and fresh herbs in a white serving dish.

HOW TO MAKE Salmon and potato salad:

Start by getting those potatoes on to boil. Choose a pot big enough to fit all the potatoes on the bottom and steam the veggies on the top. Chop the potatoes in half then boil for 20 minutes or until just cooked. Steam the sliced asparagus and edamame beans on top for approximately 5 minutes or just cooked. Wash and dry the cos lettuce, then tear it into bite sized pieces.

An oval white dish containing halved baby potatoes and green lettuce leaves, perfect as a fresh side for grilled salmon and potato salad, placed on a gray surface.

Brush the salmon fillets in sweet chilli sauce then bake them in the oven for 15 minutes, or just 5 minutes in a air fryer. Whisk together the pesto, mayonnaise, olive oil, lime juice and salt and pepper then set the dressing aside.

A white oval dish filled with a green salad topped with avocado chunks and grilled salmon, resembling a fresh grilled salmon and potato salad, as a hand adds more salmon from a baking pan.

Layer the salad in a large dish starting with the lettuce, then the cooked and drained potatoes. Arrange the asparagus, edamame beans, avocado, cucumber, spring onions on top then pour over the dressing. Cut the cooked salmon into bite sized pieces and arrange on top of the salad discarding the skin. Garnish with your favourite herbs (I used basil) and serve immediately.

Love potato salad? Check out my great recipes for Classic Potato Salad as well as Pesto Potato Salad.

Recipe FAQs:

Can I make this salad ahead of time?

You can prep most of the ingredients ahead (boil potatoes, cook salmon, chop veg), but it's best to assemble and dress the salad just before serving to keep it fresh.

What type of pesto works best?

Basil pesto is ideal, but any kind (spinach, rocket, sundried tomato) will work depending on your taste.

Storage:

Store any leftover Salmon and Potato salad in an airtight container in the fridge for up to three days. This recipe is not suitable for freezing.

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Salmon Potato Salad

Yield: 4

Prep Time: 5 minutes

Cook Time: 20 minutes

Additional Time: 5 minutes

Total Time: 30 minutes

A delicious green salad topped with sticky grilled salmon.

Ingredients

500g small new potatoes
½ bunch asparagus, sliced
½ cup edamame beans
1 mini cos lettuce
1 cucumber, sliced
1 avocado, diced
1 spring onion, sliced
350g salmon fillets
1 Tbsp sweet chilli sauce

Dressing

3 Tbsp pesto
3 Tbsp mayonnaise
1 Tbsp olive oil
1 Tbsp lime juice
Salt & Pepper

Instructions

Boil potatoes until just cooked, approx 20 minutes.
Steam asparagus and edamame beans over the boiling pot for 5 minutes until just cooked.
Wash cos lettuce and break up any large pieces.
Brush sweet chilli over salmon fillets and bake until just cooked through: approx 5 minutes in an air fryer or 15 minutes in the oven at 180.C fanbake.
Whisk all of the dressing ingredients together and set aside until ready to use.
Layer salad in a large dish, start with cos lettuce then cooked potatoes, asparagus, edamame beans, sliced cucumber, avocado, spring onion and then pour over the dressing.
Cut cooked salmon into bite size pieces and arrange on top of the salad, discarding the skin.
Garnish with herbs and serve immediately.

Notes

Swap the asparagus for green beans if they are not in season.

Nutrition Information:

Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 582Total Fat: 37gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 28gCholesterol: 62mgSodium: 275mgCarbohydrates: 38gFiber: 8gSugar: 5gProtein: 28g

Nutritional values are approximate. Please use your own calculations if you require a special diet.

Thank you for checking out this recipe. I hope you enjoy making and eating it! If you have any questions, queries or feedback, please feel free to leave a comment below.
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Vanya