Introduction

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 a 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.

Add the vinaigrette at the 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 the video.

No smell lingers with this method. Easy clean-up.

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

If you enjoyed this recipe, you may want to try:

Caramelized Shallots with NY Steak

Stuffed Jalapenos

Stuffed Bell Peppers

Salsa Verde with Salmon

Quiche Lorraine

 

Salad of Salmon and Potatoes - Date night dinner

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Salad of Salmon and Potatoes
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Servings: 2

Ingredients

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

Instructions

  • 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.
  • 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.
  • 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.
  • Rinse the arugula and butter lettuce and place in a large salad bowl. Add the mushrooms slices.
  • 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.
  • In a dinner plate arrange the potatoes, the green salad and the salmon.
  • Drizzle a little bit of olive oil, couple of grinds of black pepper at serving time over the salmon fillets and the potatoes

Nutrition

Calories: 294kcal | Carbohydrates: 14g | Protein: 35g | Fat: 11g | Saturated Fat: 1g | Cholesterol: 93mg | Sodium: 80mg | Potassium: 1138mg | Fiber: 3g | Sugar: 2g | Vitamin A: 70IU | Vitamin C: 61.5mg | Calcium: 60mg | Iron: 3.2mg

Giangi's Kitchen provides nutritional information, but these figures should be considered estimates, as a registered dietician does not calculate them.

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