Salmon Salad with Parsley Caper Dressing

salmon salad with parsley caper dressing

A quick, simple and perfectly spring inspired meal. Baked salmon on a bed of mixed greens. Creamy avocado, boiled potatoes, crisp radishes and juicy tangerines. All topped with a parsley caper based dressing that is delicious on just about anything. 

wild salmon filet

baked wild salmon filet

parsley caper dressing

After what feels like a never ending winter, fresh food is something I’ve been craving. Greens of all sorts are starting to appear at the farmers market. Tender mixed greens, spinach and claytonia are all welcomed changes from the kale we’ve been eating all winter. As our living room fills up with seedlings, I am beginning to see our garden take shape. It won’t be long until we have greens of our own… if I can keep the slugs away.

salmon salad with parsley caper dressing

salmon salad with parsley caper dressing

Our new deck construction is complete! Now time to furnish it.  I’m looking forward to all the meals and evening hang outs that will happen out there this spring and summer! It feels so good to have that checked off the large list of house to-dos.

salmon salad with parsley caper dressing

salmon salad with parsley caper dressing

The sun doesn’t seem to come out very often these days. When it does I’m sure to soak up as much as possible. Eating this salad on a sunny day while the cherry blossoms bloom in our yard makes me love spring more than ever before!

salmon salad with parsley caper dressing

The most difficult part of this meal is boiling the potatoes, which is to say it’s damn easy. The tangerines we’ve been getting are juicy and so full of flavour, honestly I’ve never really cared oranges or tangerines… but my mind has been changed. They add a nice sweetness and burst of bright flavour to the salad. Bake the salmon, blend the dressing (a variation of this sauce), chop a few things and you have yourself a beautiful spring salad!

Salmon Salad

yields: 2 servings



  • 3/4 lb Wild salmon filet
  • pinch salt
  • black pepper


  • 1/2 lb. Yukon gold potatoes
  • 1 large Tangerine, peeled and separated into wedges
  • Mixed salad greens
  • 1 Avocado, thinly sliced
  • 1 bunch Radish, green removed, thinly sliced


  • 2 cups (packed) Curly parsley
  • 4 Tbsp. Dill, chopped
  • 2 Tbsp. Capers
  • 2 tsp. Dijon mustard
  • 3 Tbsp. Red wine vinegar
  • 1/2 cup Olive oil

Make dressing: blend all ingredients together.

Boil potatoes: Place potatoes in a pot, cover with water and bring to a boil. Cook until fork tender, about 15-20 minutes. Rinse in cold water and cut into 1/2″ cubes when cool enough to handle. Toss cubed potatoes with a few spoonfuls of dressing.

Bake salmon: Heat oven to 400°F. Place salmon on parchment lined baking tray. Season with a pinch or two of salt and pepper. Bake until cooked through, about 12-15 minutes.

Assemble: Place a few handfuls of greens on each plate and drizzle a few spoonfuls of dressing overtop. Evenly distribute avocado slices, potatoes tossed in dressing, radish slices and tangerine wedges (I cut my wedges in half because they were very large) over greens. Use your fingers to break salmon up into 1″ pieces and evenly divide among plates. Top with another drizzle of dressing and enjoy!

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