Arugula, Baked Salmon and New Potato Salad
4 servings
30 minutes
This salad is the embodiment of Italian simplicity and sophistication. The combination of baked salmon, young potatoes, and fresh arugula creates a perfect balance of flavors and textures. The salmon, tender and aromatic after baking, is complemented by creamy potatoes infused with a light acidity from wine vinegar and the spiciness of Dijon mustard. Arugula adds freshness and a slight bitterness to the dish, making it particularly interesting. This salad can be served as a light dinner or main course while enjoying its harmony. Italians love to use fresh and quality ingredients, allowing each to fully express itself. The simplicity of preparation and rich flavor make this recipe an excellent choice for a cozy family lunch or a stylish gathering.
1
Preheat the oven to 230 degrees.
2
In a bowl, mix quartered unpeeled potatoes, 1 tablespoon of olive oil, salt, and pepper. Mix well, place on a baking sheet, and roast for 10 minutes.
- Young red potatoes: 500 g
- Extra virgin olive oil: 3 tablespoons
- Coarse salt: to taste
- Freshly ground black pepper: to taste
3
Mix the potatoes, make space in the center, and place the fish. Season with salt and pepper, then bake for 10-15 minutes until the potatoes and fish are cooked.
- Salmon fillet: 500 g
- Coarse salt: to taste
- Freshly ground black pepper: to taste
4
Transfer the fish to a plate and break it into small pieces with a fork.
5
Meanwhile, in a bowl, mix vinegar, mustard, finely chopped green onion, and the remaining 2 tablespoons of olive oil. Season with salt and pepper.
- White wine vinegar: 3 tablespoons
- Dijon mustard: 2 teaspoons
- Green chopped onions: 0.3 glass
- Extra virgin olive oil: 3 tablespoons
- Coarse salt: to taste
- Freshly ground black pepper: to taste
6
Add potatoes and arugula to the bowl with dressing. Mix and place on a plate. Top with fish.
- Young red potatoes: 500 g
- Arugula: 300 g
- Salmon fillet: 500 g