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🍽️ Oven Salmon with Olives and Creamy Avocado Potato Salad

778 kcal · 30 min · 4 servings

Oven Salmon with Olives and Creamy Avocado Potato Salad Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Ideally, thaw the salmon overnight in the refrigerator.
  2. 2. Preheat the oven to 180 degrees Celsius with fan (convection).
  3. 3. Peel the garlic and chop it finely.
  4. 4. Drain the olives and chop them finely as well.
  5. 5. Wash the parsley thoroughly and pat it dry.
  6. 6. Pick the parsley leaves off the stems and chop them finely.
  7. 7. Wash the lemon and grate about one teaspoon of zest.
  8. 8. Cut the lemon in half and squeeze out the juice.
  9. 9. Mix the chopped garlic, olives, and parsley in a bowl.
  10. 10. Rinse the salmon and pat it dry with kitchen paper.
  11. 11. Season the salmon with one teaspoon of lemon juice, salt, and pepper.
  12. 12. Place the salmon in a baking dish.
  13. 13. Distribute the olive mixture evenly over the fish.
  14. 14. Bake the salmon in the oven for about 20 minutes.
  15. 15. Wash and peel the potatoes.
  16. 16. Cut the potatoes in half and slice them into thick rounds.
  17. 17. Bring the potatoes to a boil in a pot of salted water.
  18. 18. Cook the potatoes for about 15 minutes over medium heat with the lid on.
  19. 19. Wash the celery and slice it into about half-centimeter thick rounds.
  20. 20. Cut the avocado in half and remove the pit.
  21. 21. Scoop out the avocado flesh with a spoon.
  22. 22. Blend the avocado in a tall container with olive oil, lemon zest, two teaspoons of lemon juice, and cream cheese.
  23. 23. Drain the potatoes and mix them in the pot with the celery and the avocado dressing.
  24. 24. Season the salad with salt and pepper to taste.
  25. 25. Remove the salmon from the oven.
  26. 26. Serve the salmon on plates together with the avocado potato salad.

Nutrition per serving