Roasted Salmon & Potato Salad with Kefir Dressing

I’ve just come back from an incredible food trip overseas, and the first thing I crave isn’t restriction but fibre and flavour that ease me back into my routine. Eating well has never been about eliminating anything for me; it’s about meals like this Roasted Salmon and Potato Salad with Kefir Dressing—fresh, satisfying and genuinely delicious.

I actually get excited to come home because my idea of a “reset” often tastes better than some of the dishes I was chasing abroad. Humble, I know, or maybe I just really love vegetables. And on the practical side, it’s exactly what I want when I’m low on energy after travel: simple to put together, full of fibre, and boosted with the probiotics from kefir to help reset and rebuild the gut microbiome. And because everything roasts in the oven, there’s barely any splatter or cleanup, which feels like a small but very welcome win.

Lunch

Dinner

Quick Sticks

Serves 2

Prep Time 5 Mins

Cook Time 25 Mins

Method

1
Preheat the oven to 200°C and line or set aside a large non-stick baking tray.
2
Make the marinade: In a small bowl, combine the olive oil, oregano and lemon zest. Rub half of this mixture over the salmon fillets, season well with salt and pepper, and set aside.
3
Roast the potatoes: Spread the potato and sweet potato wedges over the tray. Drizzle with the remaining marinade, season with salt and pepper, and toss to coat. Roast for 15–25 minutes, or until the vegetables are starting to soften and turn golden.
4
Add the salmon: Remove the tray from the oven and make space in the centre. Place the salmon fillets in the middle and return the tray to the oven. Roast for a further 6-7 minutes, or until the salmon is golden and just cooked through, and the vegetables are caramelised.
5
Make the kefir dressing: Combine all dressing ingredients in a bowl and whisk until smooth.
6
Assemble the salad: In a large bowl, add the rocket, shaved fennel, pickled onion, pine nuts, pumpkin seeds and the roasted potatoes. Gently flake the salmon into large chunks and add it to the bowl. Pour over the dressing and toss gently to combine.
7
Serve: Divide the salad among bowls and enjoy.