This delicious dish is a copycat of a breakfast from a favorite restaurant of ours – the Ironwork Grill at McMenamin’s Grand Lodge in Forest Grove, Oregon. The original is made with a dill sauce but I always swap it for this dijon aioli, and I’ve never been disappointed!
The salmon, veggies, and potatoes make this a complete, protein- and potassium-laden anti-inflammatory power meal. Plus, it is so, so tasty and very easy to make!

Salmon and Red Potato Hash with Dijon Aioli
This dish is a complete dinner - it's loaded with omega-3, antioxidants, and other anti-inflammatory power punches. It's also very easy to make!
Ingredients
Salmon and Vegetables
- 4 fillets salmon
- 1 diced red bell pepper
- 1 medium onion, diced
- 10 spears asparagus, cut into 2" lengths
- 1 Tbsp canola oil
- 1/2 tsp kosher salt
- 1/2 tsp black ground pepper
Dijon Aioli
- 1/4 cup avocado oil mayonnaise
- 1 Tbsp dijon mustard
Instructions
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Preheat oven to 375 degrees.
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Place fillets skin-side down in a greased 9 x 13" baking pan. Surround with vegetables.
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Drizzle with canola oil and sprinkle with salt and pepper.
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Bake for 25 minutes or until thickest part of salmon measures 145 degrees.
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While salmon is baking, whisk together mayonnaise and dijon mustard.
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Serve salmon with aioli spread on top.
Recipe Notes
Each portion contains 499 calories, 29 g carbohydrate, 32 g protein, 3 g saturated fat, and 458 mg sodium.