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)
Black Pepper
teaspoon (tsp)
Salt
2.5 teaspoon (tsp)
Olive Oil
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.
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Once salmon is done roasting, carefully remove and discard skin. Transfer salmon to a plate to cool for at least 2 minutes.
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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.
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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.
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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 Mar 2026- Flavor: Many loved the salmon salad's delicious taste, especially with pickles and shallots adding depth. Some found it a bit bland or pickle-heavy.
- Ease of prep: Customers appreciated how quick and easy this meal was to prepare, with minimal cleanup required.
- Suggestions: Consider reducing mayo, adding capers or relish, and serving the pickles on the side for customizable flavor.
- Portions: Several felt the potatoes were unnecessary; consider offering more salad or bread instead for a lighter meal.
- Leftovers: The salmon salad made great next-day lunches, though a few noted it doesn't keep as well as hot dishes.
Reviews from our home cooks
Delicious! The salmon salad part will become a favorite to make again and again. Also fairly easy to make. Like that salmon was baked rather than cooked on top the stove.
This was something new for me, salmon salad, and it was good, especially with the pickles. The arugula was critical. I would have liked more bread. The radishes didn't work for us. The potatoes were very bland and definitely felt like an afterthought. But I might just not like potatoes.
I never would have thought to put radishes in a salmon salad but I really enjoyed it! And it paired really well with the pickles too.
Very tasty and balanced combo. I would go easy on pickles or omit them entirely because they overpower the salmon flavor, which is a pity for something called Salmon Salad.
I don't think you need both the toast and the potatoes.... Maybe make this into a sandwich or give more salad/potatoes? The salmon salad is delicious.... There are just a lot of carbs going on!
Loved this! So flavorful. It was actually too much food though. I would say the potatoes were not needed. The toast points were enough for me.
Salmon salad was a big hit. I might serve the pickles separately next time (I'm not a big fan). Salad and bread were simple, but good.
I really enjoyed this new recipe. It was an interesting combo and not anything I would have likely come up with on my own. I did substitute lettuce as the mix was not my favorite type of lettuce.
Super tasty, everything went together really well and cooked quickly. I do wish the bread were square (I had to toast it with the oven broiler and accidentally burned it) or that there were an instruction that mentioned when to pop it in the oven with the other items so that it could toast slowly.
Would add nuts, cucumber, or other crunchy item to salad for more variety in addition to radish
