What's This?
Serving size 4
Total Time


2 Tbsp extra-virgin olive oil, divided2 small yellow-flesh potatoes, such as Yukon gold, scrubbed and cut into 1/8-inch slices½ tsp salt, divided1 medium shallot, thinly sliced2 tsp rice vinegar¼ cup buttermilk2 can 7-ounce can boneless, skinless salmon, drained4 cup arugula


1. Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add potatoes and cook, turning once, until brown and crispy, 5 to 6 minutes per side. Transfer to a plate and season with 1/4 teaspoon salt; cover with foil to keep warm.

2. Combine the remaining 1 tablespoon oil, 1/4 teaspoon salt, shallot and vinegar in a small saucepan. Bring to a boil over medium heat. Remove from the heat and whisk in buttermilk. Place salmon in a medium bowl and toss with the warm dressing. Divide arugula among 4 plates and top with the potatoes and salmon.

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Nutrition Facts

Provided by: EatingWell

Per Single Serving / Serves 4 Total

  • Calories 260
  • Calories from fat 90
  • Total Fat 10gm 15%
  • Saturated Fat 1gm 5%
  • Monounsaturated Fat 5gm
  • Sodium 652mg 27%
  • Total Carbohydrates 15gm 5%
  • Fiber 2gm 2%
  • Protein 24gm
  • Cholesterol 61mg 20%

Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Tags: Dinner, Main Dish, Healthy, Low Calorie, Low Carb, Low Cholesterol, Low Fat, Potato, Salmon, Fish, American, 30 Minute, Easy, Skillet, Spring

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