Citrus-Marinated Salmon and Potato Salad

Citrus-Marinated Salmon and Potato Salad
Servings: 6 Prep 20 mins Bake 450°F 18 mins Cook 24 mins


  • 1 pound small red-skinned potatoes
  • 2 bunches asparagus, trimmed and cut into 1-inch pieces
  • 1/4 cup dark brown sugar
  • 3 tablespoons cider vinegar
  • 3 tablespoons lemon juice
  • 3 tablespoons lime juice
  • 2 tablespoons Dijon mustard
  • 1 teaspoon garlic salt
  • 1/2 teaspoon black pepper
  • 1 1/2 pounds salmon fillet, about 3/4-inch thick, cut into 6 servings
  • 1 tablespoon olive oil
  • 1 cup cherry tomatoes, quartered

Make It

1. Heat oven to 450 degrees F.

2. Place potatoes in a large pot and cover with cold water. Bring to a boil. Lower heat and simmer 20 minutes until potatoes are just cooked. Add asparagus and cook for an additional 3 to 4 minutes or until asparagus is tender. Drain; cut potatoes in quarters. Meanwhile, in a medium-size bowl, whisk together brown sugar, vinegar, lemon juice, lime juice, mustard, garlic salt and black pepper.

3. Place salmon in a glass baking dish. Brush 1/4 cup of the sugar-vinegar mixture over the salmon; set remaining mixture aside. Marinate salmon at room temperature for 10 minutes. Bake in 450 degrees F oven for 15 to 18 minutes, or until fish flakes easily.

4. Place warm potatoes and asparagus in a large bowl. Whisk olive oil into remaining sugar-vinegar mixture. Gently toss with the potatoes and asparagus. Fold in tomatoes.

5. Serve potato salad warm or at room temperature with the salmon.

Nutrition Facts

Servings Per Recipe: 6; Amount Per Serving: cal. (kcal): 393, Fat, total (g): 17, chol. (mg): 71, sat. fat (g): 3, carb. (g): 30, fiber (g): 3, pro. (g): 32, sodium (mg): 506, Percent Daily Values are based on a 2,000 calorie diet.