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Cooked salmon crumbled apart on a bed of veggies on a sheet pan
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5 from 1 vote

Pesto Salmon Salad Recipe

Indulge in the delicious flavors of our Pesto Salmon Salad. Baked salmon, generously coated in fragrant Dijon mustard and basil pesto, takes the spotlight in this culinary masterpiece. Accompanied by tender boiled fingerling potatoes, crisp beans, and velvety jammy eggs, this dish is a celebration of textures and tastes.
Prep Time25 minutes
Cook Time25 minutes
Total Time50 minutes
Course: Salads
Cuisine: American
Keyword: healthy food, salad recipes, Salads, salmon, salmon recipes
Servings: 4
Calories: 471kcal

Equipment

Ingredients

  • 1 1/2 pound center-cut skinless salmon filet
  • 1 tablespoon dijon mustard
  • salt and pepper to taste
  • 1 tablespoon extra-virgin olive oil
  • 1 pound fingerling potatoes
  • 3/4 pound green beans
  • 4 eggs
  • 1/2 head little Gem lettuce
  • 7 radishes thinly sliced for serving
  • 1 tablespoon store-bought pesto or homemade

Shallot vinaigrette

  • 1/4 cup olive oil
  • 1/2 shallot minced
  • 1 tablespoon dijon mustard
  • 1 lemon juiced
  • 1 teaspoon honey
  • 1 teaspoon salt
  • 1/2 teaspoon freshly cracked pepper

Instructions

  • Preheat the oven and prep the salmon. Preheat an oven to 425°F. Pat the salmon dry with a paper towel. Place on a rimmed baking sheet and brush with Dijon mustard. Sprinkle the salmon with salt and pepper and then give it a drizzle of olive oil.
  • Bake. Bake the salmon for 13-15 minutes. A general rule to follow is you will roast your salmon for 4 to 6 minutes per half-inch thickness and until it reaches an internal temperature of 145°F, which should be measured at the thickest part of the filet.
  • Prep the potatoes. While the salmon is baking, bring a large pot of salted water to a boil over high heat. Add the potatoes and cook for 8 to 15 minutes, depending on their size. You want them to be fork-tender. Using a slotted spoon, transfer the potatoes to a large bowl; keep the water boiling for the green beans. Drizzle the potatoes with olive oil, and season with salt and pepper. Toss to coat and set aside until ready to assemble the salad.
  • Prep the green beans. Fill a large bowl with ice and water. Add the green beans to the boiling water and cook for 3 minutes. Using a slotted spoon, transfer the beans to the ice water to stop the cooking process; keep the water boiling for the eggs. Drain the beans, transfer to the bowl with the potatoes until ready to assemble the salad.
  • Prep the eggs. Add the eggs to the boiling water and cook for 6 minutes for perfect jammy eggs. Drain and transfer to a bowl of ice-cold water. Once the eggs have cooled, peel the shell off and cut it in half lengthwise. Set aside.
  • Make the dressing. Add the shallot, Dijon mustard, lemon juice, honey, salt, and black pepper to a bowl. Whisk in the olive oil until emulsified. Set aside.
  • Prepare the salad. Arrange the lettuce on a serving platter. Brush a couple of tablespoons of pesto on top of the roasted salmon. Break the salmon into large chunks, and then arrange on the platter. Add the potatoes, green beans, jammy eggs, and radishes. Season the eggs with salt and pepper. Drizzle the entire salad with the shallot vinaigrette. Enjoy!

Video

Notes

  • Prep your veggies before you start making this recipe. It will be easier if everything is cleaned and ready before you start cooking.
  • Cover your baking sheet in parchment to make clean up easier and to stop your salmon from sticking to the pan.

Nutrition

Calories: 471kcal | Carbohydrates: 28g | Protein: 44g | Fat: 20g | Saturated Fat: 4g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 8g | Trans Fat: 0.02g | Cholesterol: 258mg | Sodium: 229mg | Potassium: 1592mg | Fiber: 6g | Sugar: 4g | Vitamin A: 981IU | Vitamin C: 41mg | Calcium: 104mg | Iron: 4mg