Sunday, March 24, 2013

Champagne Salmon with Artisan Greens, Roasted Beets, and Cold Potato Salad

Hi everyone!

It's been a busy couple of weeks of traveling for me up and down Vancouver Island. In the spirit of that, I created the most beautiful meal, featuring the best Vancouver Island has to offer: fresh sockeye salmon!

Oftentimes cooks tell me they shy away from salmon because they're not sure how to cook it - but today's easy to follow recipe video will show you just how easy it really is to get moist, succulent salmon every time!

Click here to visit the Printable Recipe and enjoy the step by step video.

Prep Time: 60 minutes
Cook Time: 30 minutes
Serves: 4
  • 1 large sockeye salmon filet (large enough to serve 4)
  • 14 small red potatoes
  • 4 cups salad greens
  • 3 medium beets
  • 3 Tbsp Champagne vinegar (can also use white vinegar)
  • 1/2 cup tablespoon extra virgin olive oil
  • 1 clove minced garlic
  • 1 tbsp finely chopped shallot
  • 1 tsp Dijon mustard
  • 1/4 tsp sugar 
  • salt and pepper
  • 1/2 cup fresh dill
  • A few shakes of hot sauce
  • Olive oil for the beets
  1.  In a mini blender, combine the champagne vinegar, extra virgin olive oil, garlic, shallot, mustard, sugar, salt/pepper, fresh dill, and hot sauce. Blend until smooth.
  2. Pre-heat the oven to 375 and place the beets onto a large piece of foil. Drizzle with extra virgin olive oil and sprinkle with sea salt. Seal foil and place onto a baking sheet. Roast for app 1 hour until the beets are tender and cooked through. 
  3. When the beets are cooked, peel under cold water and cut into cubes. Set aside.
  4. Cut the potatoes into halves and boil in well salted water for app 10 minutes until tender. Drain and toss in 1/4 cup of the vinaigrette. Cool in the refrigerator.
  5. Cut the salmon filet into 4 equal pieces.
  6. Turn the oven up to 400. Prepare a baking sheet with cooking spray or olive oil. Place the salmon onto the sheet skin side down and brush the filets with 1/4 cup of the vinaigrette, distributing it evenly over all 4 pieces.
  7. Bake for 15-20 minutes to your desired doneness.
  8. Toss the beets with the salad greens and add 2 tbsps of the vinaigrette.
  9. Serve an equal amount onto 4 plates. Top each with a salmon filet and drizzle with additional sauce. Serve the cold potatoes on the side.


Lyndsay Wells is a professional trainer, writer, and program developer with a passion for food and cooking. She is an award winning recipe developer, and a website ambassador for Kraft Foods Canada. Lyndsay believes cooking should be approachable and easy and has great tips and ideas for putting together sophisticated looking dishes that cooks of all levels can accomplish.

Visit her daily on her blog, The Kitchen Witch or on her YouTube Channel, CHARMED With The Kitchen Witch.

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  1. I love salmon and don't cook it nearly enough. This looks very good.

  2. Hi lovely lady.
    Looks Yummy!! I hope you are doing will and hoping you have a wonderful Easter with your family.