Roasted Salmon and Arugula Salad with Blue Cheese Dressing and Potato Wedges

This vibrant salad combines tender roasted salmon with peppery arugula, sweet roasted carrots and a tangy blue cheese dressing. Topped with crunchy walnuts and served alongside crispy potato wedges, it’s a satisfying meal that’s perfect for lunch or dinner.

The warm carrots contrast beautifully with the cool dressing, while the salmon adds a rich, savory element. The potato wedges are ideal for dipping into any leftover dressing, making every bite a delight.

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Ingredients

2 ounce ArugulaView ingredient guideLike ingredientDislike ingredient

12 ounce PotatoesView ingredient guideLike ingredientDislike ingredient

12 ounce CarrotView ingredient guideLike ingredientDislike ingredient

0.5 ounce WalnutsView ingredient guideLike ingredientDislike ingredient

1.5 ounce Blue Cheese DressingView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

10 ounce SalmonView ingredient guideLike ingredientDislike ingredient

3 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 425°F. Wash and dry produce. Trim, peel and cut carrots on a diagonal into ½-inch-thick pieces. Cut potatoes into ½-inch-thick wedges.
2. Toss carrots on one side of a baking sheet with a drizzle of oil, salt and pepper (spread out across entire sheet for 4). Toss potatoes on empty side of sheet with a drizzle of oil, salt and pepper (use a separate baking sheet for 4). Roast on top rack until tender, 20-25 minutes. (For 4, roast potatoes on top rack and carrots on middle rack.)
3. Once veggies have roasted 10 minutes, pat salmon dry with paper towels; season all over with garlic powder, salt and pepper.
4. Heat a drizzle of oil in a large pan over medium-high heat. Add salmon; cook until browned and cooked through, 3-5 minutes per side. Transfer salmon to a cutting board.
5. In a large bowl, combine arugula, roasted carrots and blue cheese dressing. Toss to coat.
6. Slice salmon crosswise. Divide arugula salad and potato wedges between plates. Top salad with salmon and garnish with walnuts. Serve.

Recipe Tips

FAQ

Can I use a different type of fish?

Yes, you can substitute salmon with trout or arctic char, but adjust cooking time as needed.

How do I store leftovers?

Store salad components separately in airtight containers in the refrigerator for up to 2 days. Reheat salmon and potatoes before serving.

Can I make this salad ahead of time?

You can roast the carrots and potatoes ahead and reheat them. Assemble the salad just before serving to keep the arugula fresh.