Salmon Salad + Asparagus, Crispy Potatoes: Cooking With Courtney

From Feed the Soul:

There’s something about the springtime that just makes me crave a good salad. The temps are warming up, which means outdoor dining is more desirable again, and there are so many beautiful veggies starting to pop up in California’s markets that are fantastic when eaten raw.

But, alas, though nature’s bounty is ripe for salad-making, my stomach is never on the same page. I’m always left hungry in a couple of hours. So I present to you: this springtime salmon dinner salad with crispy potatoes, roasted asparagus and a dill-yogurt dressing!

So many gorgeous colors and textures on this plate, from the perfectly cooked salmon to the crunch of the fresh veggies and roasted potatoes, which give way to a soft, tender interior.

Note: The full recipe can be found here.

The creamy, citrusy, garlicky dill-yogurt dressing looks sooooo gorgeous on the pink slices of salmon. Only four ingredients (plus salt to taste) and you’ve got yourself a tasty salad dressing that’s to die for! I used Greek yogurt because it’s nice and thick. The dressing would be a bit too thin if you used regular yogurt. I like to save a little on the side for dipping the salmon!

Preparation boils down to three main steps: roast potatoes, salmon and asparagus together, toss salad veggies, blend/process the dressing. Feel free to save yourself some time and use a premade salad mix.

As an added bonus, you could totally use this dressing recipe as a topping for regular ole salmon dishes, too — or even chicken, shrimp or wraps. Why not double the recipe, store it in an airtight container and find another use for it later on in the week?

Get the full recipe here, including ingredients, instructions, tips and more photos, at feedthesoulblog.com.

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Cooking with Courtney is a weekly series featuring recipes by Patch Editor Courtney Teague. She also features reader recipe submissions in her Reader Recipe of the Week series.

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