Salad of Salmon and Potatoes – Date night dinner

  • 25 mins total
  • 5 mins prep
  • 20 mins cook
  • serves 2 

IntroductionSkip To The Recipe

Salad of salmon and potatoes.

I am often asked which dish would be great to prepare on a date night. Impressing your special someone with an homemade meal, while not panicking in the kitchen, is a welcome gift.

I have here a perfect combination for salmon cooked to perfection, with a healthy green salad and boiled potatoes. Simplicity at its best, yet flavorful and light.

For the salad be creative making sure that it is not too heavy with to many vegetables, almost a meal in itself. Add the vinaigrette at serving time as a result it will stay fresh at serving. Vinegar will wilt your salad if left in too long.

To help you keep your working space tidy, cook the salmon over aluminum foil, see video. No smell linger with this method.  Easy clean up.

But most of all, soft low light, candles on low candleholder (you want to see your date),  a small bouquet of flowers, soothing music, and your choice of bubbly…

Enjoy your evening and


Giangi's Kitchen Signature


Nutrition Facts
Salad of Salmon and Potatoes - Date night dinner
Amount Per Serving
Calories 294 Calories from Fat 99
% Daily Value*
Total Fat 11g 17%
Saturated Fat 1g 5%
Cholesterol 93mg 31%
Sodium 80mg 3%
Potassium 1138mg 33%
Total Carbohydrates 14g 5%
Dietary Fiber 3g 12%
Sugars 2g
Protein 35g 70%
Vitamin A 1.4%
Vitamin C 74.6%
Calcium 6%
Iron 18%
* Percent Daily Values are based on a 2000 calorie diet.
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Salad of Salmon and Potatoes - Date night dinner

  • 25 mins total
  • 5 mins prep
  • 20 mins cook
  • serves 2 


Original recipe yields 2 servings

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  • 2 skinless salmon fillets
  • 2 thinly sliced lemons
  • 2 small, peeled and sliced into 1/2 inch rounds potatoes
  • cleaned, stemmed and thinly sliced mushrooms
  • arugula, butter lettuce


  1. Place the rounds of potatoes in a pan of cold salted water and bring to a boil. Cook for about 10 to 15 minutes, or until while piercing with a knife you find no resistance. The potatoes need to stay intact and not falling apart.

  2. Meanwhile line a cookie sheet with aluminum foil. Put 2 to 3 slices of lemon on the aluminum foil and place a salmon over it, repeat with each salmon fillet. Sprinkle generously with salt and pepper. Top with fresh thyme.

  3. Place in the hot oven and bake for 15 to 20 minutes, or when the fillets are done. Remove the lemons slices on the bottom of each fillet, and place it on a warm plate.

  4. Rinse the arugula and butter lettuce and place in a large salad bowl. Add the mushrooms slices.

  5. Whisk the vinaigrette - 3 tablespoon olive oil, 1 tablespoons red wine vinegar, salt and pepper. Gently fold the dressing ( last minute at serving time or your salad will wilt) into the salad to cover all the leaves.

  6. In a dinner plate arrange the potatoes, the green salad and the salmon.

  7. Drizzle a little bit of olive oil, couple of grinds of black pepper at serving time over the salmon fillets and the potatoes


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