Salmon Salad with Toast Points
plus Potato Wedges & Lemony Green Salad
- Soy
- Wheat
- Eggs
- Fish
For this light and elegant dinner, you'll combine roasted flaked salmon with mayo, mustard, peppery radishes, crisp shallot, pickles, and lemon zest. Serve it with golden roasted potatoes, a crisp and lemony green salad, and sourdough toast points.
Ingredients
1 unit
Sliced Dill Pickle
12 ounce
Potatoes
1 unit
Lemon
2 slice
Sourdough Bread
(Contains: Soy, Wheat)
2 tablespoon
Mayonnaise
(Contains: Eggs)
3 unit
Radishes
2 teaspoon
Dijon Mustard
2 ounce
Mixed Greens
1 unit
Shallot
10 ounce
Salmon
(Contains: Fish)
Not included in your delivery
1 teaspoon (tsp)
Cooking Oil
teaspoon (tsp)
Salt
2.5 teaspoon (tsp)
Olive Oil
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
Adjust racks to top and middle positions and preheat oven to 425 degrees. Wash and dry produce.
Cut potatoes into ½-inch-thick wedges.
Toss potatoes on a baking sheet with a drizzle of olive oil, salt, and pepper. Roast on top rack until browned and tender, 18-20 minutes.
Meanwhile, pat salmon* dry with paper towels; season all over with salt and pepper.
Place salmon, skin sides down, on a second lightly oiled baking sheet (line sheet with foil first for easy cleanup!). Roast on middle rack until cooked through, 10-12 minutes.
Once salmon is done roasting, carefully remove and discard skin. Transfer salmon to a plate to cool for at least 2 minutes.
While salmon roasts, halve, peel, and finely chop shallot. Trim and slice radishes into rounds; roughly chop half the rounds. Zest and quarter lemon. Roughly chop pickle.
To a large bowl, add salmon, shallot, chopped radishes, lemon zest, pickle, mayonnaise, mustard, and juice from half the lemon. Stir until salmon is broken up into pieces and ingredients are evenly combined. Taste and season with salt and pepper.
Toast sourdough until golden brown. Cut each slice into 4-5 points.
In a medium bowl, toss mixed greens and radish rounds with ½ TBSP olive oil, a squeeze of lemon juice, a pinch of salt, and pepper (1 TBSP olive oil and a big squeeze of lemon juice for 4 servings). TIP: Stir in more lemon juice if you like extra tang.
Divide salmon salad, potato wedges, and green salad between plates. Serve with toast points and any remaining lemon wedges on the side. TIP: Drizzle with your favorite hot sauce for an extra kick!
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many loved the salmon salad's unique taste, with pickles adding a delightful twist. Some found it too acidic or bland.
- Ease of prep: Quick and easy to prepare, with several mentioning it's great for make-ahead meals and next-day lunches.
- Suggestions: Consider serving pickles on the side; try it as a melt sandwich for a tasty twist 🍲.
- Leftovers: Mixed opinions – some enjoyed cold leftovers, while others found reheated fish less appealing.
- Portions: Many felt potatoes and bread together were too much; consider choosing one or the other for better balance.
- Modifications: Some preferred keeping salmon whole; others enjoyed mixing the salads together in bowls.
