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Greens with Crispy Salmon and Roasted Potatoes

A complete meal salad with crispy seared salmon and roasted potatoes.

Course Salad
Cuisine American
Keyword easy dinner recipe, easy lunch recipe
Cook Time 40 minutes
Total Time 40 minutes
Servings 2 servings
Author Linda Spiker


The potatoes:

  • 4 small rose potatoes quartered or cut in 8ths depending on size
  • 2 tablespoons olive oil
  • sea salt
  • pepper

The salad dressing:

  • 1/4 cup extra virgin olive oil
  • 2 tablespoons good quality white balsamic vinegar you can use champagne vinegar if you wish but it won't be as smooth
  • 1 small clove garlic peeled and minced
  • pinch sea salt
  • few turns fresh pepper

The salmon:

  • 2 - 6 ounce salmon filets
  • sea salt
  • pepper
  • olive oil butter or ghee (for pan)


  • 3 cups baby greens
  • 1/4 cup pomegranate seeds or pine nuts optional


  1. Preheat oven to 400 degrees
  2. Place one rack in the upper third of the oven and the other rack in the lower third
  3. Wash potatoes and pat them dry
  4. If the potatoes are small, quarter them, if they are a bit larger, cut them in half and then quarter each half
  5. Place potatoes on a parchment covered cookie sheet and drizzle lightly with olive oil (2 tablespoons or a bit less), toss
  6. Sprinkle with sea salt and pepper, toss
  7. Place in oven on top rack and cook for 40 minutes.
  8. While potatoes cook make salad dressing by whisking all ingredients together. Set aside.
  9. Sprinkle salmon filets with salt and pepper.
  10. When potatoes have about 15 minutes left to cook, place an oven safe grill pan on cooktop on high heat for two minutes,
  11. Add olive oil, butter or ghee to pan. Use enough that there is a thin layer of oil on bottom of pan. Wait for oil to get hot but not smoking.
  12. Add fish, skin side up, to pan. Sear fish for 3-4 minutes or until the top is crispy and golden.
  13. Turn fish skin side down and place pan into oven on the lower rack and cook for 8-10 minutes depending on how thick salmon filet is.
  14. Remove potatoes from oven when edges are crispy and brown. Remove salmon.
  15. Toss greens lightly with dressing, then divide onto two plates.
  16. When potatoes have cooled a bit, divide evenly onto lettuce.
  17. Use a spatula to separate fish from skin by sliding the spatula between the meat of the fish and the skin, then lift meat off and discard skin.
  18. Use a fork to 'flake' the fish and place on salad. Drizzle fish with a little more salad dressing.
  19. Garnish with pomegranate seeds or pine nuts if desired
  20. Serve!