Salmon, Potato, Arugula Salad with Yogurt Dressing
A four ingredient, flavorful salad using salmon, baby potatoes, arugula, and yogurt dill dressing.
Servings: 1
Prep Time: 2 mins
Cook Time: 25 mins
  1. Boil a saucepan of water (salt water if that per preference). Add baby potatoes. Boil for 15 minutes (or until a fork can go through each).
  2. Season salmon fillet on both sides (even if there is skin) with salt and pepper to taste. Spray a very thin layer of PAM olive oil into a frying pan (one good spritz). Cook salmon fillet on both sides 4-6 minutes per side.
  3. Remove skin from potatoes after they have had time to cool off. Cut each in half. Flake salmon fillet with a fork to shred.
  4. Place potatoes, arugula, salmon in bowl. Add dill dressing and toss.
Nutrition summary
There are 380 calories in 1 serving of Salmon, Potato, Arugula Salad with Yogurt Dressing.
Calorie split: 25% fat, 46% carbs, 29% protein.
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