Flaked Salmon Salad with Roasted Potato Wedges and Lemon Greens

This elegant yet simple dinner brings together tender roasted salmon, flaked and mixed into a creamy, tangy salad with crunchy radishes, shallot and pickles. Served alongside golden roasted potato wedges and a bright lemony green salad, it’s a complete meal that feels special but comes together easily.

The star is the salmon salad-rich and satisfying with a pop of acidity from lemon zest and Dijon mustard. Crispy sourdough toast points are perfect for scooping up every last bite. Whether you’re looking for a quick weeknight dinner or a light weekend meal, this recipe delivers on flavor and texture.

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Ingredients

1 unit Sliced Dill PickleView ingredient guideLike ingredientDislike ingredient

12 ounce PotatoesView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

2 slice Sourdough BreadView ingredient guideLike ingredientDislike ingredient

2 tablespoon MayonnaiseView ingredient guideLike ingredientDislike ingredient

3 unit RadishesView ingredient guideLike ingredientDislike ingredient

2 teaspoon Dijon MustardView ingredient guideLike ingredientDislike ingredient

2 ounce Mixed GreensView ingredient guideLike ingredientDislike ingredient

1 unit ShallotView ingredient guideLike ingredientDislike ingredient

10 ounce SalmonView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

2.5 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat the oven to 425°F with racks in the top and middle positions. Wash and dry the produce. Cut the potatoes into ½-inch-thick wedges. On a baking sheet, toss the potato wedges with a drizzle of olive oil, salt and pepper. Roast on the top rack until golden and tender, 18-20 minutes.
2. Meanwhile, pat the salmon dry with paper towels and season all over with salt and pepper. Place the salmon skin-side down on a second lightly oiled baking sheet (lining with foil makes cleanup easier). Roast on the middle rack until cooked through, 10-12 minutes. Once done, carefully remove and discard the skin. Transfer the salmon to a plate and let cool for at least 2 minutes.
3. While the salmon roasts, halve, peel and finely chop the shallot. Trim the radishes and slice into rounds; roughly chop half of the rounds. Zest the lemon, then quarter it. Roughly chop the dill pickle.
4. In a large bowl, combine the flaked salmon, shallot, chopped radishes, lemon zest, pickle, mayonnaise, mustard and the juice from half the lemon. Stir until the salmon is broken into pieces and everything is evenly mixed. Taste and adjust seasoning with salt and pepper.
5. Toast the sourdough bread until golden brown. Cut each slice into 4-5 triangles (toast points). In a medium bowl, toss the mixed greens and remaining radish rounds with ½ tablespoon olive oil, a squeeze of lemon juice, a pinch of salt and pepper. For more tang, add extra lemon juice.
6. Divide the salmon salad, potato wedges and green salad among plates. Serve with the toast points and any remaining lemon wedges on the side. For a spicy kick, drizzle with your favorite hot sauce.

Recipe Tips

FAQ

Can I use canned salmon instead of fresh?

Yes, you can substitute canned salmon. Drain it well and flake it before mixing with the other ingredients. Adjust seasoning as needed.

What can I serve instead of sourdough toast points?

Crackers, pita chips or crusty bread slices work well as alternatives. You can also serve the salmon salad on a bed of greens.

How do I store leftovers?

Store the salmon salad, potato wedges and green salad separately in airtight containers in the refrigerator. The salad greens are best eaten fresh, but the salmon salad and potatoes keep for up to 2 days.