Pan-Seared Salmon & Crispy Potato Salad with Soft Egg & Pistachios
- Serves
- 4 servings
- Prep
- 13 min
- Cook
- 22 min
- Cost
- $22.00
- Nutrition
- 540 cal · 38g protein
- high-protein
🍳 3 pans · Picky-eater safe bet: plain potatoes
Pan-Seared Salmon & Crispy Potato Salad with Soft Egg & Pistachios is a weeknight dinner that serves 4 and is on the table in about 35 minutes, for around $22 in groceries. You'll need 3 pans, and the 8 ingredients below are everyday supermarket items. Cooking for a picky eater? Plain potatoes works on its own for the one who won't try the rest. Add it to your week and the whole grocery list lands in your Instacart cart in one tap.
Goes with: Fresh fruit (2 min)
Contains: Eggs · Tree nuts · Fish— based on the ingredients; brands vary, so check labels.
Cookware you'll need
Set these out before you start — it saves hunting through drawers mid-recipe.
- 12-inch nonstick skilletDon't have one? Amazon →
- 3-quart saucepan with lidDon't have one? Amazon →
- Rimmed half-sheet panDon't have one? Amazon →
- 12-inch locking tongsDon't have one? Amazon →
- Balloon whiskDon't have one? Amazon →
- Instant-read meat thermometerDon't have one? Amazon →
Our kitchen essentials list · As an Amazon Associate, DinnerDrop earns from qualifying purchases.
Ingredients
- 1½ lb salmon fillets
- 1 lb medium red potatoes
- 4 large eggs
- 5 cups fresh mixed greens
- ½ cup shelled roasted pistachios
- 2 fresh lemon
- 5 tbsp olive oil
- 2 tbsp Dijon mustard
Steps
- Cut red potatoes into ½-inch cubes, toss with 2 tablespoons olive oil and salt, spread on a baking sheet, and roast at 400°F for 18 minutes until golden and tender, stirring halfway.
- Meanwhile, bring a small pot of salted water to a boil, gently lower 4 eggs in their shells, cook 6 minutes for soft-boiled centers, then transfer to ice water.
- Pat salmon dry, season with salt and pepper, place skin-side up in a cold large skillet over medium heat for 4 minutes (the fat will render and cook the skin), then flip and cook 2 minutes more until salmon reaches 145°F; remove to a plate and rest 2 minutes.
- Whisk together 3 tablespoons olive oil, juice of 1 lemon, Dijon mustard, salt, and pepper to make vinaigrette; toss mixed greens with half the vinaigrette and divide among four plates.
- Top each plate with roasted potatoes, a salmon fillet, a peeled soft-boiled egg, crushed pistachios, and remaining vinaigrette, finishing with lemon wedges and cracked pepper.
On the side: Fresh fruit (2 min)
1 lb fruit (grapes or apples)
- Wash and slice the fruit and put it on the table.
Nutrition per serving
- Protein
- 38 g
- Carbohydrates
- 26 g
- Fiber
- 4 g
- Sugar
- 3 g
- Fat
- 32 g
- Saturated fat
- 6 g
- Sodium
- 620 mg
Estimated from the ingredients and amounts in this recipe; brands and portions vary. Not medical or dietary advice.
Photo: DinnerDrop