australian

Tasmanian Salmon with Dill Potato Salad and Pickled Cucumber

Name: Tasmanian Salmon with Dill Potato Salad and Pickled Cucumber
Yield: 1 serving
Cuisine: australian
Ingredients: 148 g salmon fillet; 226 g baby potatoes; 87 g Greek yogurt; 104 g cucumber, thinly sliced; 9 g olive oil; 9 g lemon juice; 9 g dijon mustard; 13 g white vinegar; 3 g fresh dill; 3 g sugar; 0.87 g salt; 0.43 g black pepper

This pan-seared dish pairs salmon fillet with cucumber, thinly sliced, fresh dill and baby potatoes. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Lunch Dinner

Easy

Balanced Heart friendly Pescatarian Gluten free

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

44 g Protein

51 g Carbohydrates

29 g Fat

6 g Fiber

Tasmanian Salmon with Dill Potato Salad and Pickled Cucumber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

148g salmon fillet 308 kcal
226g baby potatoes 174 kcal
87g Greek yogurt 51 kcal
104g cucumber, thinly sliced 16 kcal
9g olive oil 80 kcal
9g lemon juice 3 kcal
9g dijon mustard 6 kcal
13g white vinegar 2 kcal
3g fresh dill 1 kcal
3g sugar 12 kcal
1g salt 0 kcal
0g black pepper 1 kcal

Cooking instructions

baby potatoessalt
Place potatoes in a small pot, cover with cold water and a pinch of salt. Bring to a boil and simmer 10 to 12 minutes until tender; drain and cool slightly.
baby potatoescucumberwhite vinegarsugarsalt
While potatoes cook, toss cucumber with vinegar, sugar, and a pinch of salt. Set aside for 10 to 15 minutes to lightly pickle.
Greek yogurtlemon juicedijon mustardfresh dillblack pepper
Mix Greek yogurt, mustard, dill, and lemon juice in a bowl. Season with black pepper.
Greek yogurtcucumber
Drain the pickled cucumber, reserving the pickling liquid. Stir 1 to 2 teaspoons of the reserved liquid into the yogurt dressing for extra acidity, if desired.
salmon filletolive oilsaltblack pepper
Heat olive oil in a pan over medium-high heat. Season salmon with salt and pepper; cook 3 to 4 minutes skin-side down, then 2 to 3 minutes more until just cooked.
baby potatoesGreek yogurtcucumber
Halve warm potatoes and toss with the yogurt dressing. Fold in most of the drained pickled cucumber, reserving a little for topping.
salmon filletbaby potatoescucumber
Serve salmon with the potato salad and top with the remaining pickled cucumber.