warm spring salad with sockeye salmon and baby potatoes

This warm spring salad is a blend of delicious textures, flavors and colors. The crisp greens, asparagus, radish, and peas meld with the warm roasted potatoes and salmon to create a hearty yet light and refreshing entree. The garnish of feta cheese adds some extra creaminess and salty bite. I would recommend pairing this dish with a crispy Sauvignon Blanc or rose wine.


  • Sockeye salmon fillet (1 single medium-sized fillet, approximately 1/2 pound)

  • Olive oil (4 tablespoons total)

  • Sea salt (1 teaspoon total)

  • Ground black pepper (1/2 teaspoon)

  • Lemon zest (from one lemon, approximately 1/2 teaspoon)

  • Lemon juice (2 teaspoons)

  • Garlic powder (1/2 teaspoon)

  • Green asparagus (1 large bunch, approximately 15 spears)

  • Mixed green lettuces (approximately 2 cups)

  • Green peas (1 cup, thawed if frozen)

  • Radishes (5-6 large, thinly sliced)

  • Shallot (1 small, finely minced)

  • Honey (1 tablespoon)

  • White wine vinegar (1 and 1/2 teaspoons)

  • Feta cheese (1/3 cup, crumbled)


  1. Preheat the oven to 400 degrees.

  2. First, prepare the salmon fillet. Line a small baking tray with aluminum foil. Drizzle the salmon fillet with 1 tablespoon of olive oil, 1/2 teaspoon of sea salt, 1/2 teaspoon of ground black pepper, lemon zest and the lemon juice. 

  3. Bake the salmon at 400 degrees for about 5 minutes; the fillet is thin and will continue to cook after it comes out of the oven.

  4. Remove salmon and set it aside to cool on the tray as you prepare the other ingredients.

  5. Slice each baby potato in half and scatter all potatoes on a second baking tray lined with aluminum foil. Drizzle with 1 tablespoon of olive oil, 1/2 teaspoon of salt, and 1/2 teaspoon of garlic powder.

  6. Bake the potatoes at 400 degrees for 25 minutes, until golden brown and cooked through. Remove potatoes and set aside to cool.

  7. To prepare the asparagus, simmer in half-cup of water in a shallow skillet over medium heat. Cover and simmer for approximately 4 minutes, until bright green and just cooked through. Remove from heat and shock with cold water to stop the cooking process.

  8. Chop the asparagus on a cutting board into one-inch pieces and add to a large mixing bowl.

  9. Add the green lettuces, peas, and radish slices to the large mixing bowl, along with the cooled roasted potatoes. 

  10. Using a fork, flake the salmon fillet off of the skin and add the shredded salmon (should yield about 1 cup) to the large mixing bowl.

  11. In a separate small bowl, prepare the salad dressing. Add minced shallot, honey, and white wine vinegar. Whisk in 2 tablespoons of olive oil until emulsified. Taste and adjust with additional salt if necessary.

  12. Add salad dressing to the large mixing bowl and toss salad until evenly combined. Serve family-style and top with crumbled feta cheese.