Pan-Seared Salmon with Crispy Rosemary Potatoes
Ingredients
- 4 fillets (6 ounces each)salmon fillets (skin-on)
- 1½ poundsbaby potatoes
- 3 sprigsfresh rosemary
- 4 clovesgarlic
- 4 tablespoonsolive oil
- 1lemon
- ·salt
- ·black pepper
Prep
- 01
Halve baby potatoes if they're larger than a golf ball.
- 02
Mince 4 cloves garlic.
- 03
Juice 1 lemon.
Method
- 01
Toss baby potatoes with 2 tablespoons olive oil, 2 minced garlic cloves, 2 rosemary sprigs, 1 teaspoon salt, and 1/2 teaspoon black pepper. Spread on a baking sheet and roast at 425°F for 25 minutes, stirring halfway through, until golden and tender.
- 02
While potatoes roast, pat salmon fillets dry with paper towels. Season both sides with salt and pepper.
- 03
Heat 2 tablespoons olive oil in a large skillet over medium-high heat until shimmering.
- 04
Place salmon skin-side up in the pan and cook for 4 minutes without moving, until the skin is crispy and golden. Flip and cook for 3 to 4 minutes more, until the flesh is opaque and flakes easily.
- 05
Transfer salmon to a plate. Add remaining 2 minced garlic cloves and 1 rosemary sprig to the pan, cook for 30 seconds, then squeeze in the juice of 1 lemon. Pour this pan sauce over the salmon.
- 06
Serve salmon and crispy potatoes together on warm plates.
Spice Tips
For warmth, add a pinch of smoked paprika or black pepper to the potatoes before roasting. A pinch of red pepper flakes in the lemon pan sauce adds subtle heat without overwhelming the delicate salmon.
Salmon cooks quickly, so don't walk away during the sear. If your potatoes and salmon finish at different times, you can keep roasted potatoes warm in a 200°F oven for up to 15 minutes.