Description
Flaky salmon fillets seared to perfection, served with crispy roasted baby potatoes, and drizzled with a bright and flavorful lemon butter sauce.
Ingredients
Scale
- 4 (6-ounce) salmon fillets, skin on or off, your preference
- 2 tablespoons olive oil
- 1/4 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
- 1 tablespoon lemon zest, from about 1 lemon
- 6 tablespoons unsalted butter
- 3 cloves garlic, minced
- 1/4 cup dry white wine (such as Sauvignon Blanc or Pinot Grigio), optional
- 1/4 cup lemon juice, from about 2 lemons
- 2 tablespoons chopped fresh parsley
- 1 tablespoon chopped fresh dill
- 1/4 teaspoon red pepper flakes (optional, for a little heat)
- Salt and black pepper to taste
- 1.5 pounds baby potatoes, halved or quartered if large
- 2 tablespoons olive oil
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried oregano
- 1/4 cup grated Parmesan cheese (optional)
Instructions
- Prepare the Potatoes: Preheat your oven to 400°F (200°C). Wash the baby potatoes thoroughly. If they are small, simply halve them. If they are larger, quarter them so they are roughly the same size.
- In a large bowl, toss the halved or quartered potatoes with 2 tablespoons of olive oil, 1/2 teaspoon of salt, 1/4 teaspoon of black pepper, 1/2 teaspoon of garlic powder, and 1/2 teaspoon of dried oregano. Make sure the potatoes are evenly coated with the oil and seasonings.
- Spread the seasoned potatoes in a single layer on a baking sheet. Avoid overcrowding the pan, as this will steam the potatoes instead of roasting them. If necessary, use two baking sheets. Roast for 25-30 minutes, or until the potatoes are tender and golden brown, flipping halfway through for even browning. If you’re using Parmesan cheese, sprinkle it over the potatoes during the last 5 minutes of roasting.
- Once the potatoes are roasted, remove them from the oven and set aside. You can cover them loosely with foil to keep them warm while you prepare the salmon.
- Prepare the Salmon: Pat the salmon fillets dry with paper towels. Drizzle the salmon fillets with 2 tablespoons of olive oil. Season with 1/4 teaspoon of salt, 1/4 teaspoon of black pepper, and 1 tablespoon of lemon zest. Rub the seasonings into the salmon fillets on both sides.
- Cook the Salmon: Heat a large skillet over medium-high heat. Place the salmon fillets in the hot skillet, skin-side down if using skin-on fillets. Sear for 4-5 minutes, or until the skin is crispy and golden brown. If using skinless fillets, sear for 3-4 minutes per side.
- Carefully flip the salmon fillets and cook for another 3-4 minutes, or until the salmon is cooked through and flakes easily with a fork. The internal temperature should reach 145°F (63°C).
- Transfer the cooked salmon fillets to a plate and set aside.
- Make the Lemon Butter Sauce: In the same skillet you used to cook the salmon (don’t wipe it out!), melt 6 tablespoons of unsalted butter over medium heat.
- Add 3 cloves of minced garlic to the melted butter and sauté for 1-2 minutes, or until fragrant. Be careful not to burn the garlic.
- If using white wine, pour 1/4 cup of dry white wine into the skillet and scrape up any browned bits from the bottom of the pan. Let the wine simmer for 1-2 minutes, or until it has reduced slightly.
- Stir in 1/4 cup of lemon juice, 2 tablespoons of chopped fresh parsley, 1 tablespoon of chopped fresh dill, and 1/4 teaspoon of red pepper flakes (if using).
- Bring the sauce to a simmer and cook for 2-3 minutes, or until it has thickened slightly.
- Season the lemon butter sauce with salt and black pepper to taste.
- Assemble and Serve: Divide the roasted potatoes among four plates. Place a salmon fillet on top of the potatoes on each plate. Spoon the lemon butter sauce generously over the salmon and potatoes. Garnish with extra fresh parsley or dill, and a lemon wedge for squeezing (optional). Serve immediately.
Notes
- For extra crispy potatoes, make sure to spread them in a single layer on the baking sheet. Overcrowding will cause them to steam instead of roast.
- Don’t skip patting the salmon dry before searing. This helps achieve a beautiful, golden-brown crust.
- Deglazing the pan with white wine adds a depth of flavor to the lemon butter sauce, but it’s optional if you prefer to omit it.
- Adjust the amount of red pepper flakes in the sauce to your desired level of heat.
- Fresh herbs make a big difference in the flavor of the sauce, but you can substitute dried herbs if needed. Use about 1 teaspoon of dried parsley and 1/2 teaspoon of dried dill.
- Prep Time: 20 minutes
- Cook Time: 35 minutes