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Flaked salmon and new potato salad with lemon honey dressing

Pulled together with leftover crispy skin salmon and new potatoes , whatever fresh salad is in the fridge, a handful of fresh herbs and a super simple and light lemon and honey dressing. This is a lunchbox friendly, delicious salad

Total time to make : 10 minutes Time to prep : 5 minutes

Servings : 2


2 x Salmon fillets (~120g each), cooled

250g baby new potatoes, cooked, cooled and quartered

4 radishes, finely sliced

Large handful of salad leaves, I used a mix of baby gem lettuce, rocket and pea shoots

Fresh herbs such as parsley, basil and dill

Extra lemon to serve


3 tbsp olive oil

1 tbsp honey

Juice from 1 lemon

Salt and pepper, to season


  1. Prepare the dressing by whisking everything together with a fork in a mug or small jar

  2. Wash any fresh salad and mix in a large bowl with the fresh herbs, new potatoes and sliced radishes or any other vegetables you're using

  3. Use a fork to flake the salmon off the skin and over the salad

  4. Pour over the dressing and finish with a squeeze of lemon

Nutritional Information

(120g fillet serving) - will vary depending on whether your salmon is wild caught vs. farmed with farmed having a higher fat content

580 calories

39g fat, 28g carbs, 29g protein

#loveyourleftovers made an extra crispy salmon fillet to use in this salad and whatever fresh leaves and salad you have left in the fridge

Good to know:

  • Store any extra salad in a lunchbox for up to 2 days, keeping the dressing seperate for just before serving


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