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+ servings

Salmon with Roasted Potato Salad

Course Main Course
Cuisine American
Keyword dairy free, gluten-free, potato salad, salmon
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 4 servings
Calories 556kcal


  • 4 medium potato, red
  • 1 medium bell pepper, red
  • 1 medium bell pepper, orange
  • 1 medium bell pepper, green
  • 1/2 teaspoon cumin, ground
  • 1/4 teaspoon chili powder
  • 1 tablespoon sea salt
  • 1 teaspoon black pepper, ground
  • 1 1/2 tablespoon dill weed, fresh
  • 3 tablespoon olive oil
  • 1 medium corn on the cob
  • 2 stalk green onion
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon black pepper, ground
  • 1 medium lemon
  • 2 tablespoon honey
  • 12 ounce salmon
  • 2 medium orange


  • Preheat oven to 400˚F.
  • Rinse potatoes and cut into quarters. Dice peppers.
  • Toss potatoes, diced bell peppers, cumin, chili pepper, salt, pepper, 1/2 tablespoon minced dill (use remaining as garnish if desired) and olive oil into a large mixing bowl until coated evenly.  Spread the vegetables out into a single layer. Leaving the husk on, place the corn on the cob into the middle of the pan.
  • Put the pan on a middle rack in the oven and bake for 30 minutes. Remove the corn on the cob and set aside. Put the pan back in the oven and cook for another 15 minutes, or until potatoes are fork tender.
  • While vegetables continue to cook, remove the husk from the corn and slice off the kernels.
  • Add salmon to a baking dish. Add salt, pepper, juice of lemon and honey to a small mixing bowl. Whisk together and drizzle over fish. Place in oven and bake with veggies for 20 minutes, checking to be sure fish flakes.
  • Remove veggies pan from the oven. Stir in the corn kernels and add the remaining fresh dill and sliced  green onion to garnish.
  • Serve veggies with salmon and orange slices.


Calories: 556kcal | Carbohydrates: 68g | Protein: 25g | Fat: 23g | Saturated Fat: 4g | Cholesterol: 47mg | Sodium: 976mg | Fiber: 10g | Sugar: 16g