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Mediterranean Salmon & Potato Salad
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Mediterranean Salmon & Potato Salad

25 Min(s)
10 Min(s) Prep
15 Min(s) Cook
Healthy Living
Fragrant rosemary and lemon juice flavor red potatoes and tender, flaky salmon in this 25-minute entrée salad.
What You Need
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4 servings
Original recipe yields 4 servings
1 lb. small red potatoes (about 3), cut into wedges
1/2 cup KRAFT Balsamic Vinaigrette Dressing, divided
1-1/2 tsp. dried rosemary leaves, crushed, divided
4 skin-on salmon fillet s (1 lb.)
2 Tbsp. lemon juice
1 pkg. (10 oz.) torn romaine lettuce
1 cucumber, cut into thin slices
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Let's Make It
1
Cook potatoes in half each of the dressing and rosemary in large nonstick skillet on medium-high heat 8 min., stirring occasionally.
2
Add fish; sprinkle with lemon juice and remaining rosemary. Cover; cook on medium-low heat 6 to 8 min. or until fish flakes easily with fork and potatoes are tender. Remove skin from fish; discard.
3
Toss lettuce with cucumbers. Serve topped with the fish, potatoes and remaining dressing.
Kitchen Tips
Tip 1
How to Determine When Fish is Cooked
Fish is done when it looks opaque and flakes easily with a fork. Undercooked fish looks translucent, while overcooked fish looks dry and falls apart.
Nutrition
Calories
350
Calories From Fat
0
% Daily Value*
Total Fat 16g
21%
Saturated Fat 2.5g
13%
Trans Fat 0g
Cholesterol 55mg
18%
Sodium 390mg
17%
Total Carbohydrates 28g
10%
Dietary Fibers 4g
14%
Sugars 7g
14%
Protein 25g
50%
Vitamin A
130%
Vitamin C
20%
Calcium
6%
Iron
15%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
4 servings
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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