Prep Time: 15 min. • Cook Time: 40 min.
Quarter the potatoes and finely chop the dill. Juice and zest the lemon, peel and finely dice the shallot. Pat salmon dry with a paper towel and season with a pinch of salt and pepper and the lemon zest.
Add the potatoes to a pot of salted water. Bring to a boil and cook for 20 minutes or until tender. Add the corn to the boiling water and cook according to package directions. Strain everything very well. Add the potatoes and corn to a large bowl with the red wine vinaigrette, shallots, and a pinch of pepper. Stir well and let sit while cooking salmon.
Heat olive oil in a frying pan on high. Add salmon to the pan and cook for 5 minutes on each side.*
While the salmon cooks, combine lemon juice, dill, sour cream, and a pinch of salt and pepper in a small bowl. Serve salmon over potato salad with a large dollop of dill cream.
*For food safety, cook salmon to an internal temperature of 145°F.
Approximate Nutritional Information (Per serving):
Calories 550, Fat 28g, Sat Fat 8g, Trans Fat 0g, Cholesterol 110mg, Sodium 690mg, Total Carbohydrate 34g, Fiber 4g, Sugars 5g, Protein 40g
ALLERGEN INFORMATION: Tree Nut-Free, Peanut-Free, Soy-Free, Egg-Free