Salmon Salad with Toast Points

🥘 Ingredients

• black pepper
• dijon mustard
  4 tsp
• lemon
  2 unit
• mayonnaise
  4 tbsp
• mixed greens
  4 oz
• olive oil
  1 tbsp
• paper towels
• potatoes
  24 oz
• radishes
  6 unit
• salmon
  20 oz
• salt
• shallot
  2 unit
• sliced dill pickle
  2 unit
• sourdough bread
  4 slice

🍳 Cookware

• baking sheet
• baking sheet
• large bowl
• medium bowl
• salmon

1. 

   1

   Adjust racks to top and middle positions and preheat oven to 425 degrees. Wash and dry produce. Cut potatoes into 1/2-inch-thick wedges. Toss potatoes on a baking sheet with a drizzle of olive oil , salt , and black pepper . Roast on top rack until browned and tender, 18-20 minutes.

   potatoes: 24 oz, olive oil: 1 tbsp, salt, black pepper
2. 

   2

   Meanwhile, pat salmon dry with paper towels ; season with salt and pepper. Place salmon, skin sides down, on a second lightly oiled baking sheet (line sheet with foil first for easy cleanup!). Roast on middle rack until cooked through, 10-12 minutes. Once salmon is done roasting, carefully remove and discard skin. Transfer salmon to a plate to cool for at least 2 minutes.

   salmon: 20 oz, paper towels
3. 

   3

   While salmon roasts, halve, peel, and finely chop shallot . Trim and slice radishes into rounds; roughly chop half the rounds. Zest and quarter lemon . Roughly chop sliced dill pickle .

   shallot: 2 unit, radishes: 6 unit, lemon: 2 unit, sliced dill pickle: 2 unit
4. 

   4

   To a large bowl , add cooled salmon, shallot, chopped radishes, lemon zest, pickle, mayonnaise , dijon mustard , and juice from half the lemon. Chop until salmon is a bite-size piece and ingredients are evenly combined. Taste and season with salt and black pepper .

   mayonnaise: 4 tbsp, dijon mustard: 4 tsp, salt, black pepper
5. 

   5

   Toast sourdough bread until golden brown. Cut each slice into 4-5 points. In a medium bowl , toss mixed greens and reserved radish rounds with 1/2 TBSP oil, a squeeze of lemon juice, a pinch of salt, and pepper (1 TBSP olive oil and a big squeeze of lemon juice for 4 servings). TIP: Stir in more lemon juice if you like extra tang.

   sourdough bread: 4 slice, mixed greens: 4 oz
6. 

   6

   Divide salmon salad and potato wedges between plates. Serve with toast points and any remaining lemon wedges on the side. TIP: Drizzle with your favorite hot sauce for an extra kick!