Simple salmon and potatoes tantalizes
The simplicity of this dinner — salmon and red-skinned potatoes roast side-by-side in a blazing hot oven — is hard to beat.
The recipe works with fresh or frozen salmon filets — with one minor, but important adjustment. Frozen filets will cook about the same time as the potatoes, but fresh will cook much faster. To avoid overcooking fresh salmon, give the potatoes a 15- to 20-minute head start.
We topped the salmon with a garlicky, green chimichurri that kept the flavors bright and balanced the richness of the fish.
Salmon With Chimichurri and Roasted Potatoes
8 ounces small red-skinned potatoes, scrubbed and cut into 1-inch pieces
4 tablespoons olive oil, plus more as needed, divided use Kosher salt and ground black pepper
1 (8-to 12-ounce) fresh or frozen salmon filet, pin bones removed, cut into 2 portions
1 clove garlic OR 1 teaspoon garlic paste
1 tablespoon white-wine vinegar
¼ teaspoon crushed red pepper flakes
1 generous handful flat-leaf parsley leaves
½ lemon, cut into wedges
Heat oven to 425 degrees.
Line a rimmed baking sheet with aluminum foil or parchment paper.
In a medium bowl, toss the potatoes with enough olive oil to coat and season with salt and ground black pepper.
Rub both sides of the salmon lightly with olive oil. Season with salt. If using frozen salmon, arrange the potatoes and salmon, skin side down, on the baking sheet and roast until potatoes are golden and tender and salmon flakes easily with a fork, about 25 minutes.
If using fresh salmon, give the potatoes a head start. Arrange the potatoes on the baking sheet in a single layer. Roast 15 to 20 minutes. Remove baking sheet from oven, push potatoes to one side. Place salmon, skin side down, on the empty side of the prepared baking sheet.
Return pan to oven and continue roasting until potatoes are tender and golden and the salmon flakes easily with a fork, about 10 minutes more.
In a blender or small food processor, combine the garlic, vinegar, 4 tablespoons olive oil, ¼ teaspoon salt, the crushed red pepper flakes and the parsley; pulse to desired consistency.
Serve salmon topped with chimichurri and a squeeze of lemon wedge.
Makes 2 servings.