Ingredients
Equipment
Method
- Preheat your oven to 400°F (200°C). In a medium bowl, toss the prepared baby potatoes with 1 tablespoon of olive oil, salt, and pepper. Spread them in a single layer on a baking sheet. Roast for 20-25 minutes, or until tender and lightly golden brown.1 tablespoon olive oil, 1.5 pounds baby potatoes, to taste salt, to taste freshly ground black pepper
- While the potatoes are roasting, pat the salmon fillets dry with paper towels – this is crucial for achieving a crispy skin (if leaving it on) and a good sear. In a small bowl, combine the smoked paprika, garlic powder, salt, and pepper. Generously season both sides of the salmon fillets with this mixture.4 salmon fillets, 1 teaspoon smoked paprika, 0.5 teaspoon garlic powder, to taste salt, to taste freshly ground black pepper
- Heat the remaining 1 tablespoon of olive oil in a large oven-safe skillet over medium-high heat. Once the oil is shimmering, carefully place the salmon fillets, skin-side down (if using skin-on), into the hot skillet. Sear for about 4-5 minutes, resisting the urge to move them, until the skin is golden brown and crispy. Flip the salmon fillets and cook for another 2-3 minutes on the other side, depending on the thickness of your fillets, until cooked through and flaky. For thicker fillets, you can transfer the skillet to the preheated oven for the last few minutes of cooking to ensure they are evenly cooked.4 salmon fillets, 1 tablespoon olive oil
- Once the potatoes are tender and roasted, remove them from the oven. In a small saucepan (or directly in the skillet after removing the salmon if it's not too messy), melt the butter over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant, being careful not to burn it.2 tablespoons unsalted butter, 2 cloves garlic
- Add the roasted potatoes to the saucepan with the melted garlic butter. Squeeze fresh lemon juice over the potatoes and toss gently to coat. Stir in the chopped fresh parsley, and season with additional salt and pepper to taste. To serve, arrange a portion of the lemon butter potatoes on each plate and top with a perfectly seared salmon fillet. Garnish with extra lemon wedges and fresh dill sprigs, if desired, for an extra burst of freshness.4 salmon fillets, 1.5 pounds baby potatoes, 1 medium lemon lemon juice, 1 tablespoon fresh parsley, to taste salt, to taste freshly ground black pepper, extra lemon wedges, fresh dill sprigs
Notes
Store leftovers in airtight containers in the refrigerator for 3-4 days. Reheat salmon gently in a non-stick skillet over low heat with a splash of water or oil. Reheat potatoes in the same skillet, microwave, or toaster oven.
