Oven, Parchment paper, Peeler, Grater, Parchment paper, Baking dish, Knife
Preheat the oven to 400°F. Peel & cut the potatoes into large chunks.
Add the potatoes to a parchment-lined baking dish. Drizzle with olive oil. Season with salt & pepper. Stir it all together. Bake the potatoes for 10 min at 400°F.
Chop the dill.
In a small bowl, mix together the cream cheese, lemon zest, lemon juice, salt, pepper & a drizzle of olive oil. Add most of the dill, reserving a bit for garnish.
Remove the potatoes from the oven & stir. Arrange the salmon alongside the potatoes in the dish. Season the salmon with salt, pepper & olive oil. Bake the potatoes & salmon for 10 min, or until the salmon is cooked through.
Once cooked, flake the salmon into pieces.
Add the arugula, potatoes & salmon to a salad bowl. Top with dollops of lemon-cream cheese. Season with salt & pepper. Garnish with the reserved dill. Enjoy!
View nutritional information
Values are based on an average estimate for one serving. All nutrition information presented on Jow is intended for informational purposes only. If you have any concerns or questions about your health, please consult with a health-care professional.
On average, one serving of the recipe "Lemon-Dill Salmon Salad" contains 493 Energy, 29 g of Fat, 21 g of Carbohydrates, 41 g of Protein, 3 g of Fiber.