Citrus-Marinated Salmon and Potato Salad

Makes 6
Prep 20 m
Bake 18 m
Cook 24 m



  1. 1 of 5 Heat oven to 450 degrees F.
  2. 2 of 5 Place potatoes in a large pot and cover with cold water. Bring to a boil. Lower heat and simmer 20 minutes until potatoes are just cooked. Add asparagus and cook for an additional 3 to 4 minutes or until asparagus is tender. Drain; cut potatoes in quarters. Meanwhile, in a medium-size bowl, whisk together brown sugar, vinegar, lemon juice, lime juice, mustard, garlic salt and black pepper.
  3. 3 of 5 Place salmon in a glass baking dish. Brush 1/4 cup of the sugar-vinegar mixture over the salmon; set remaining mixture aside. Marinate salmon at room temperature for 10 minutes. Bake in 450 degrees F oven for 15 to 18 minutes, or until fish flakes easily.
  4. 4 of 5 Place warm potatoes and asparagus in a large bowl. Whisk olive oil into remaining sugarvinegar mixture. Gently toss with the potatoes and asparagus. Fold in tomatoes.
  5. 5 of 5 Serve potato salad warm or at room temperature with the salmon.
Nutrition Information for Citrus-Marinated Salmon and Potato Salad
Servings Per Recipe: 6
Per Serving: 3 g sat. fat, 71 mg chol., 17 g Fat, total, 30 g carb., 32 g pro., 506 mg sodium, 3 g fiber, 393 kcal cal.