Balsamic Salmon with Green Salad and Rosemary Roasted Potatoes

Add this colourful salmon dinner to your arsenal of delicious and nutritious recipes

Credit: Catherine Roscoe Barr

Look for sustainable salmon at your local grocer or specialty seafood stores

This salmon dinner is easy and quick to make, and is packed with heart-healthy oils and vitamins

This speedy dinner combines three of my favourite things: wild BC sustainable salmon, green salad with my knock-your-socks-off dressing, and roasted potatoes.

If one of your New Year’s resolutions is to be more aware of where your food comes from, a great place to start is to ask before you buy. If the meat and seafood clerk at your local grocery store doesn’t know where the product came from, ask them to find out for you. If you’re not satisfied with their source, take your business to a specialty store (I like Seafood City on Granville Island and 7 Seas in Kitsilano) that supports local and sustainable suppliers. 

Almost a year after I said I would, I’m finally getting around to sharing my amazing balsamic salad dressing with you! This dressing is crazy good and can also double as a dip for bread. 

I served this meal with a side of rosemary roasted potatoes because they are easy to make and incredibly tasty.

This meal serves 4

Green Salad with Balsamic Dressing

If you’re going to have half of this meal for dinner and half for lunch the next day, combine the leftover salad with dressing right before serving so it stays crisp


  • 4 large handfuls of green salad (I love the prepared tub of fresh herb salad mix)
  • 4 tbsp balsamic dressing

    • 3 parts balsamic vinegar
    • 3 parts olive oil
    • 1 part maple syrup
    • pinch garlic powder
    • pinch chili flakes


  1. In a container with a tight-fitting lid, vigorously shake together all dressing ingredients until well-combined.
  2. Place greens in individual serving bowls and drizzle with dressing

Rosemary Roasted Potatoes


  • 2 cups baby potatoes, chopped
  • 2 tsp vegetable oil
  • 1/2 tsp fried rosemary
  • 1/2 tsp sea salt


  1. Preheat oven to 425F.
  2. In large bowl, combine all ingredients, stirring to mix well.
  3. Spread potatoes onto baking sheet and cook for about 30 minutes, or until they are crispy on the outside and tender on the inside.

Balsamic Salmon


  • 2 salmon fillets, halved
  • 2 tbsp balsamic reduction (I love Nonna Pia’s)
  • 1 tsp olive oil


  1. Brush tops of salmon pieces with balsamic reduction.
  2. Swirl olive oil in large frying pan over medium-low heat.
  3. Add salmon, skin side up, and cook until just over a third of bottom is opaque, about 2 to 3 minutes.
  4. Turn over and cook until opaque almost to centre.
  5. Remove to plate where salmon will continue to cook and should be completely opaque when you begin to eat.


Catherine Roscoe Barr, BSc Neuroscience, is a Vancouver-based writer, editor, and fitness professional. Before settling on the west coast she lived in Sydney, Toronto, Oregon, Montana, and practically everywhere in Alberta. She can be found jogging with her adorable dog, dining with her fabulous husband or voraciously reading anywhere comfy.