You know, I could not face salmon for many years. As a norwegian I was fed salmon several times a week in one form or another. I went threw most of my 20's and 30's hating the stuff. But after 20 years I really like it again. And now I use it in my all time favorite summer salad.
Subscribe to Sweet Paul


serves 4

4 large slices fresh salmon
2 tablespoons olive oil
14 small potatoes, boiled
1 head of lettuce, shredded
2 tablespoons capers
2 tablespoon dill, chopped
1 teaspoon lemon zest
2 cups plain yoghurt
2 tablespoons lemon juice

  1. Place the salmon on a baking tray and sprinkle with salt and pepper.
  2. Drizzle with olive oil.
  3. Bake at 350F for 8 minutes.
  4. Remove, cool and cut into pieces.
  5. Slice the potatoes and mix with lettuce, capers, dill, lemon zest and salmon.
  6. Mix yoghurt and lemon juice in a bowl and taste with salt and pepper.
  7. Pour the dressing over the salad and serve.


Photography by Studio Dreyer Hensley

Made it? Tell us about it–