Pan-Seared Salmon with Crushed Potatoes and Herb Oil
Ingredients
- 4 (6 oz each)salmon fillets (skin-on)
- 1½ poundsfingerling potatoes
- ¼ cupfresh dill
- ¼ cupfresh parsley
- 2lemon
- 3 clovesgarlic
- ½ cupolive oil
- 1 teaspoonkosher salt
- ½ teaspoonblack pepper
- 2 tablespoonsbutter
Prep
- 01
Mince 3 cloves garlic.
- 02
Chop 0.25 cup fresh dill.
- 03
Chop 0.25 cup fresh parsley.
- 04
Cut 2 lemons in half; set aside 1 for squeezing juice and reserve the other for wedges.
Method
- 01
Bring a large pot of salted water to a boil. Add fingerling potatoes and simmer until just tender, about 12–15 minutes. Drain and set aside.
- 02
While potatoes cook, heat 2 tablespoons olive oil in a large skillet over medium-high heat. Once shimmering, place salmon skin-side up in the pan. Sear for 4–5 minutes without moving, until the skin is crispy and golden.
- 03
Flip salmon and cook for another 2–3 minutes until just cooked through (the flesh should be opaque and flake gently). Transfer to a plate.
- 04
In the same skillet, add 2 tablespoons butter and the cooked potatoes. Gently crush the potatoes with a wooden spoon until roughly broken apart, 2–3 minutes. Season with half the salt and pepper. Transfer to a serving platter.
- 05
Drizzle the remaining 0.25 cup olive oil over the crushed potatoes. Squeeze the juice of both lemons over the top and scatter the minced garlic, dill, and parsley over everything.
- 06
Arrange salmon fillets on top of the potatoes. Taste and adjust salt and pepper. Serve immediately with extra lemon wedges.
Spice Tips
To warm things up, add a pinch of red pepper flakes to the herb oil or finish with a small drizzle of hot sauce. A touch of Dijon mustard stirred into the potatoes adds savory depth without heat.
This recipe comes together in under 30 minutes. Fingerling potatoes have a waxy texture that crushes beautifully without falling apart. For a vegetable boost, toss in some arugula or fresh greens just before serving — the warm potatoes will lightly wilt them.