Salmon with Potatoes and Herb Salad
- Level: Intermediate
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 692
- Total Fat
- 48
- Saturated Fat
- 10
- Carbohydrates
- 23
- Dietary Fiber
- 4
- Sugar
- 2
- Protein
- 41
- Cholesterol
- 109
- Sodium
- 834
- Total: 1 hr
- Prep: 15 min
- Cook: 45 min
Ingredients
For the potatoes:
1 pound medium red bliss potatoes
1/4 cup extra-virgin olive oil
Kosher salt
1 tablespoon red wine vinegar
For the salmon:
2 tablespoons extra-virgin olive oil
4 6- to 7-ounce salmon fillets, skin on
1 tablespoon unsalted butter, cut into small pieces
Kosher salt
1/2 teaspoon cayenne pepper
Juice of 1 large lemon
For the salad:
10 sprigs flat-leaf parsley, stemmed
6 sprigs tarragon, stemmed
1/2 cup arugula
2 to 3 small red radishes, thinly sliced
Directions
- Make the potatoes: Preheat the oven to 350 degrees F. Toss the potatoes with 1 tablespoon olive oil and a generous pinch of salt. Arrange on a baking sheet; bake 35 to 40 minutes, or until tender when pierced with the tip of a knife. Remove and let cool.
- Increase the oven temperature to 375 degrees F. In a cast-iron skillet, heat the remaining 3 tablespoons olive oil over medium heat until hot. On a flat surface, smash and break the potatoes with the back of a wooden spoon. Season with salt. Add to the skillet and cook until browned (do not stir them!), 4 to 5 minutes. Flip the potatoes and cook 3 to 5 additional minutes. Season with salt and sprinkle with the red wine vinegar.
- Meanwhile, make the salmon: Line a rimmed baking sheet with foil; drizzle with 1 tablespoon olive oil. Arrange the salmon skin-side down on the baking sheet. Dot with the butter and drizzle with the remaining 1 tablespoon olive oil. Season thoroughly with salt. Use a fine-mesh strainer to sprinkle the cayenne over the fish. Bake, undisturbed, 6 to 8 minutes. (For well-done, bake an additional 5 minutes.) Remove from the oven.
- Make the salad: Toss the parsley, tarragon, arugula and radishes. Serve the salmon and potatoes with the herb salad. Squeeze the lemon juice over the fish.