Warm Salmon & Potato Salad w/ Creamy Dill Dressing | Better Than Takeout

Have you ever had a salad that's so good you forget you're eating a salad? Well, that's the case with The Domestic Geek's Warm Salmon and Potato Salad! Just drizzle it with her creamy dill dressing and you'll be in heaven. Subscribe ► http://foodtv.com/YouTube Get the recipe ► https://foodtv.com/2TVm8hu Sara Lynn Cauchon (AKA "The Domestic Geek") makes eating well a lot more delicious by sharing her mouth-watering recipes, as well as countless tips and tricks that makes cooking at home fun and easy. Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10! Warm Salmon and Potato Salad with Creamy Dill Dressing Recipe courtesy of Sara Lynn Cauchon Total: 45 min Active: 25 min Yield: 4 servings Level: Easy Ingredients One 12-ounce salmon fillet Salt and pepper, to taste 4 cups baby potatoes, quartered 1/2 pound green beans, trimmed and halved 1/3 cup plain Greek yogurt 2 tablespoons Dijon mustard 2 tablespoons chopped fresh dill 1 small lemon, zested and juiced 1 garlic clove, grated 4 cups arugula 2 tablespoons capers Directions Preheat the oven to 400 degrees F. Place the salmon on a parchment-lined baking sheet and sprinkle with salt and pepper. Bake until the salmon is cooked through, about 15 minutes. Use a fork to flake the salmon and set it aside. At the same time, steam the potatoes in a steamer basket over 2 inches of boiling water until they become fork tender, 13 to 15 minutes. Remove the potatoes and set aside. To the same steamer basket, add the green beans and steam until tender crisp, about 5 minutes. (Check to ensure there is enough water in the bottom pot at all times.) In the meantime, whisk the yogurt, Dijon mustard, dill, lemon zest and juice, garlic and some salt and pepper in a small bowl until well combined. Set it aside. In a large serving dish, arrange the cooked potatoes and green beans on a bed of arugula. Top with the flaked salmon and capers and then pour on the dressing. Serve immediately or store in the refrigerator for 2 to 3 days. (If you're planning on enjoying this the next day, do not add the arugula until just before eating.) Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows. ► FOOD NETWORK KITCHEN APP: http://foodtv.com/FNKApp ► WEBSITE: https://www.foodnetwork.com ► FULL EPISODES: https://watch.foodnetwork.com ► FACEBOOK: https://www.facebook.com/FoodNetwork ► INSTAGRAM: https://www.instagram.com/FoodNetwork ► TWITTER: https://twitter.com/FoodNetwork #BetterThanTakeout #FoodNetwork #WarmSalmonandPotatoSaladwithCreamyDillDressing Warm Salmon & Potato Salad w/ Creamy Dill Dressing | Better Than Takeout | Food Network https://youtu.be/9K-E65rIauU