Recipe courtesy of Olivia Wilde

Roasted Salmon Salad with Zucchini and Potatoes

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  • Level: Easy
  • Total: 40 min
  • Active: 20 min
  • Yield: 2 servings
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Salmon and Vegetables:

1/4 cup olive oil, plus more for drizzling

4 cloves garlic, finely chopped

3 sprigs dill, chopped

1 shallot, 1/2 finely chopped and 1/2 thinly sliced

1 lemon, 1/2 juiced and 1/2 thinly sliced

Pinch crushed red pepper flakes

Pinch smoked paprika

1 small potato (I used russet), peeled and thinly sliced

1/2 zucchini, thinly sliced into coins

Kosher salt and freshly ground black pepper

One 12-ounce skinless salmon fillet

Salad and Vinaigrette:

2 tablespoons red wine vinegar

1 teaspoon Dijon mustard

1 teaspoon honey

Pinch kosher salt

1 clove garlic, finely chopped

Olive oil, for emulsifying

A few handfuls mixed greens, arugula and/or lettuces

2 tablespoons kalamata olives, pitted

2 tablespoons crumbled feta

1/4 cucumber, sliced into 1/4-inch coins


  1. For the salmon and vegetables: Preheat the oven to 400 degrees F.
  2. Combine the olive oil, garlic, dill, finely chopped shallot, lemon juice, red pepper flakes and smoked paprika in a small bowl or jar. Shake or stir to combine. Set aside.
  3. Fold a large piece of parchment paper in half, unfold it and drizzle with a little olive oil. On the bottom half of the parchment, layer the potatoes, zucchini and sliced shallots, seasoning each layer with salt and pepper. Place the salmon on top of the bed of veggies. Drizzle with about half of the lemon dressing (reserve the rest for serving), making sure to include the garlic and spices as you drizzle. Lay the lemon slices on top of the salmon. Fold the parchment over the salmon and fold the edges to seal in all the ingredients. Place the pouch on a sheet pan and bake until the salmon is just cooked and the vegetables are tender, about 20 minutes.
  4. For the salad and vinaigrette: Meanwhile, add the red wine vinegar, Dijon mustard, honey, salt and garlic to a small bowl and mix to combine. In a slow steady stream, add 2 to 4 tablespoons olive oil, stirring as you go to emulsify.
  5. To serve, add the greens to a bowl and toss with the vinaigrette. Top with the kalamata olives, feta and cucumber.
  6. Unwrap the parchment and transfer the salmon and vegetables to the top of the salad. Serve with the reserved lemon dressing on the side.