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Grilled Salmon, Arugula and Potato Salad with Olive-Tarragon Vinaigrette

Name: Grilled Salmon, Arugula and Potato Salad with Olive-Tarragon Vinaigrette
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: 4 servings
Cuisine: American
Ingredients: 1 pound baby new potatoes, cut in half; 2 tablespoons olive oil; 2 cloves garlic, minced; Â½ teaspoon coarse salt; Â¼ teaspoon black pepper; 2 tablespoons fresh tarragon; 1 pound asparagus, trimmed to 6-inch pieces; 4 skinless salmon fillets (about 1 pound total); 8 cups fresh arugula, rinsed and dried; Â½ pound fresh red radishes (about 12), trimmed and sliced thin; 6 tablespoons olive oil; Â¼ cup red wine vinegar; 2 teaspoons Dijon mustard; â cup pitted Kalamata olives, chopped; 1 tablespoon capers, drained and rinsed; 1 tablespoon fresh tarragon, chopped

An elegant Grilled Salmon, Arugula and Potato Salad with Olive-Tarragon Vinaigrette exudes spring. Add a splash of the vinaigrette to grilled salmon, roasted new potatoes, fresh asparagus and sliced radishes then serve it all over a bed of arugula.

Grilled Salmon, Arugula, and Potato Salad with Olive Vinaigrette

Jessi Heggan

Print Recipe

Makes: 4 servings
Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour 20 minutes
Recipe Created By: Jodie Shield
Featured In: Illinois Farm Bureau Partners

Ingredients

Salad:

1 pound baby new potatoes, cut in half
2 tablespoons olive oil
2 cloves garlic, minced
½ teaspoon coarse salt
¼ teaspoon black pepper
2 tablespoons fresh tarragon
1 pound asparagus, trimmed to 6-inch pieces
4 skinless salmon fillets (about 1 pound total)
8 cups fresh arugula, rinsed and dried
½ pound fresh red radishes (about 12), trimmed and sliced thin

Olive-Tarragon Vinaigrette:

6 tablespoons olive oil
¼ cup red wine vinegar
2 teaspoons Dijon mustard
⅓ cup pitted Kalamata olives, chopped
1 tablespoon capers, drained and rinsed
1 tablespoon fresh tarragon, chopped

Instructions

Preheat oven to 400 degrees.
In a large bowl, combine the potatoes, olive oil, garlic, salt, pepper and tarragon. Toss until potatoes are well coated. Transfer to a large baking sheet and spread out into a single layer. Roast for 50 minutes, flipping twice during cooking.
While potatoes are roasting, preheat grill to medium-high. Grill the salmon fillets for about 4 to 5 minutes per side. Transfer to a plate and set aside to cool.
Once potatoes have been roasting for 50 minutes, push them to one side of the pan and add the asparagus to the other side. Roast for an additional 10 minutes. Remove pan from oven and set aside to cool.
In a large measuring cup, prepare the vinaigrette by whisking together the oil, vinegar and mustard. Add the olives, capers and tarragon and stir to combine.
On a large serving platter, layer the arugula, potatoes, asparagus, salmon and radish slices. Serve salad warm or chilled with vinaigrette on the side.

Tips & Notes

Save time by preparing the potatoes, asparagus, salmon and vinaigrette in advance and storing in the refrigerator. Reheat in the microwave for a warm salad, or enjoy chilled.