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Grilled Salmon with Lemon-Herb Potato Salad Recipe

Grilled Salmon with Lemon-Herb Potato Salad recipe


This is a yummy fish dish with potatoes and peas. You cook the fish in a pan until it's just right. The potatoes and peas are mixed with tasty herbs and lemon for a fresh salad.


4 (6 oz) salmon fillets
1 tablespoon olive oil
1/2 teaspoon salt
1/4 teaspoon black pepper
1 pound red potatoes, quartered
1 cup sugar snap peas, trimmed
1/2 cup frozen corn, thawed
2 tablespoons fresh lemon juice
1 tablespoon Dijon mustard
1/4 cup chopped fresh dill
1/4 cup chopped fresh parsley
2 tablespoons capers, rinsed and drained
1 minced garlic clove


Preheat your grill to medium-high heat.
Brush the salmon fillets with 1/2 tablespoon olive oil and season with 1/4 teaspoon salt and 1/8 teaspoon black pepper.
Grill the salmon for about 5 minutes on each side or until desired doneness is reached. Remove from grill and keep warm.
Boil the quartered red potatoes in salted water for about 15 minutes until they are tender, then add the sugar snap peas to the pot in the last 3 minutes of cooking.
Drain the potatoes and peas and transfer them to a large bowl. Add the thawed corn to the bowl.
In a small bowl, whisk together the lemon juice, Dijon mustard, remaining 1/2 tablespoon olive oil, 1/4 teaspoon salt, 1/8 teaspoon black pepper, and minced garlic.
Pour the dressing over the warm potatoes, peas, and corn. Add the chopped dill, parsley, and capers. Toss to combine.
Serve the grilled salmon with a generous helping of the lemon-herb potato salad on the side.

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