Roasted Dill Salmon Salad With Spring Asparagus and Baby Potatoes

Waiting for Spring? Throw this together to get you in the mood!

Print Recipe
Serves: 4 Cooking Time: 20 Minutes


  • 2 - 4 Oz pieces of Salmon
  • 1/2 Lemon
  • 1 Bunch of fresh dill
  • 15 Baby new potatoes
  • 2 Oz of Cypress Grove PsycheDillic
  • 1 Bunch of Michigan asparagus
  • 4 Teaspoon of olive oil
  • 2 Bunches of romaine lettuce
  • 3 Tablespoons of Balsamic vinegar
  • 1/2 Red Pepper
  • Salt
  • Pepper



Roast the vegetables on a large piece of foil, place slice red peppers, cleaned asparagus, and baby new potatoes.


Drizzle with olive oil, salt and pepper and throw on the grill.


Place the salmon in foil and drizzle with olive oil, salt, pepper, fresh dill and 1/2 of a lemon, leave the lemon on top of the salmon seal the foil and throw on the grill.


Chop cleaned romaine and add the crumbled goats cheese.


When the vegetable and salmon are cooked, let them cool and add to the romaine.


Toss with olive oil, salt, pepper and balsamic vinegar and garnish with fresh dill.


Tip: Move the vegetables around often to prevent burning

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