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Chilled Baked Salmon on Potato Cucumber Salad

4 servings


Dinner for Two Gluten Free Under 30 Minutes

Nutritional Facts Per Serving

28.3 g
24.4 g
2.9 g
Show All Nutrition Facts

Nutritional Facts

  • Amount Per Serving % Daily Value
  • Calories 456
  • Fat 27 g
    • Saturated   6.1 g
    • + Trans 
  • Cholesterol 84 mg
  • Sodium   326 mg
  • Carbohydrate 24.4 g
    • Fibre   2.9 g
    • Sugars  
  • Protein 28.3 g
    • Vitamin A 17 %
    • Vitamin C 43 %
    • Calcium 7 %
    • Iron 12 %


Preheat oven to 375 degrees F.
Place the salmon in a parchment paper-lined baking dish. Drizzle with lemon juice and olive oil; season with salt and pepper. Bake 15 minutes, or until just cooked through. Cool salmon to room temperature, and then refrigerate at least 1 hour.
Boil the potatoes until just tender and then drain well, spread onto a plate, and cool to room temperature.
Combine the mayonnaise, sour cream, vinegar, sugar, mustard and tarragon in a medium bowl. Season the mixture with salt and pepper. Mix in the potatoes, cucumber, green onion and carrot. Cover and refrigerate until needed.

When ready to serve, divide the salad among 4 plates. Set a piece of salmon on each plate, garnish with lemon and parsley, and serve.

Serving Suggestions

Serve this main-course salad with slices of our top quality Sensations by Compliments bread, such as Bavarian Rye, or Piccolo Onion Poppy.

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