Salmon Hash

Total Time:
40 min
15 min
25 min

4 servings

  • 1/4 cup nonfat plain Greek yogurt
  • 1 tablespoon dijon mustard
  • 2 tablespoons chopped fresh dill
  • 2 tablespoons extra-virgin olive oil
  • 3 cups frozen cubed hash browns
  • Kosher salt and freshly ground pepper
  • 1 red onion, thinly sliced
  • 2 bell peppers (red and/or green), chopped
  • 3/4 pound skinless salmon fillet, cut into 1/2-inch pieces
  • 8 cups baby arugula
  • Lemon wedges, for serving (optional)

Mix the yogurt, mustard and dill in a small bowl.

Heat 1 1/2 tablespoons olive oil in a large nonstick skillet over medium-high heat. Add the hash browns, sprinkle with 1/4 teaspoon each salt and pepper, and cook until browned, about 12 minutes. Transfer to a bowl.

Heat the remaining 1/2 tablespoon olive oil in the skillet, then add the onion, bell peppers and 1/4 teaspoon salt; cook until golden, about 8 minutes. Add the salmon and cook, stirring occasionally, until just cooked through, about 3 minutes. Return the hash browns to the skillet to heat through, then remove from the heat and stir in 3 tablespoons of the yogurt mixture. Season with salt and pepper.

Stir 1 tablespoon water into the remaining yogurt mixture and toss with the arugula in a medium bowl. Serve the salmon hash with the arugula salad, and lemon wedges, if desired.

Per serving: Calories 306; Fat 17 g (Saturated 3 g); Cholesterol 50 mg; Sodium 292 mg; Carbohydrate 18 g; Fiber 4 g; Protein 21 g

Photograph by Antonis Achilleos

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    11 Reviews
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    Yummy! Seems indulgent, thanks to the creaminess of the salmon and the sauce. However, it seems fairly healthy (for me, at least!). The slight crunch of the potatoes is great, too.
    This was a great way to keep salmon interesting. Easy weeknight meal!
    This was awesome. We skipped the arugula and made a chopped salad with its own dressing instead.If I had intended to dress the arugula with the yogurt/mustard/dill sauce, there wouldn't have been enough anyway. Next time I think I would serve with a fried egg on top.
    My husband and I loved this dish:
    The dressing cut the bitterness of the arugula perfectly. Delicious, and worked well with my pickier kiddos.
    I thought the arugula was over-powering on it's own, but eaten with this dish it's flavor melded perfectly! Great leftovers and a it looks great on the plate.
    This recipe was great, I subbed sweet potatoes for regular potato hash and added a little spice. I also used spring mix instead of arugula.
    This was great as-is, arugula and all! It was easy and tasty and great leftover.
    BTW- We don't enjoy arugula, either, since it's pretty bitter. I used spinach, instead, and it was a great substitute.
    So tasty and easy. I used a spring mix for salad and fresh potatoes. One of my new favs!!
    Very good! We weren't a fan of the arugula but you could make this with any type salad you like.
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    This recipe is featured in:

    Healthy Weeknight Dinners