Salmon with Potato Salad and Horseradish Yogurt


  • 600g baby potatoes
  • 4 skin-on salmon fillets
  • 2 tbsp of vegetable oil (for frying the salmon)
  • ¾ tsp of caraway seeds, coarsely chopped

  • 50ml of vegetable oil
  • 1 tbsp of white wine vinegar
  • 2 tbsp of freshly chopped dill
  • Freshly ground black pepper

  • 1 tbsp horseradish sauce
  • 1 tsp white wine vinegar
  • 250ml 0% fat Greek yogurt
  • 1 tbsp of olive oil
  • Freshly ground black pepper


Place potatoes in a medium pot. Pour in water to cover and bring to a boil; reduce heat and gently simmer until tender, 20–25 minutes.

For the dressing, whisk 50ml of vegetable oil and 1 tbsp of white wine vinegar in a bowl big enough to hold the potatoes. Whisk half of the dill into the dressing, season with pepper. Set remaining dill aside for serving.

In a small bowl combine the horseradish, 1 tsp of white wine vinegar, and season with a pinch of salt if necessary; let it sit for 5 minutes. Whisk in yogurt and 1 tbsp of olive oil. Season with pepper.

Preheat a frying pan over a medium heat. Rub both sides of the salmon fillets with the vegetable oil and season with salt and pepper. Place skin side down in the pan and cook until skin is crispy, 6-8 minutes. Turn the fish over and turn off the heat. Add the caraway seeds and allow the fish to cook through in the residual heat of the pan.

As soon as the potatoes are done cooking, drain and add to bowl with dressing. Toss to coat and season with more pepper if needed.

To serve, place a spoonful of horseradish yogurt onto each plate, top with salmon fillet and serve potatoes alongside. Sprinkle with the rest of the dill.

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Prep: 10 minutes mins

Cook: 20-25 minutes mins

Serves: 4