Dijon Salmon and Crispy Potatoes
Looking for a delicious and easy-to-make recipe that’s perfect for any occasion? Look no further than this flavorful Dijon Salmon and Crispy Potatoes dish. With a combination of savory salmon and crispy potatoes, this recipe is sure to impress your family and friends.
Why You’ll Love This Recipe?
- The great flavors of dijon mustard, lemon, and fresh herbs make this dish a standout.
- Quick and easy prep time makes it perfect for busy weeknights or meal prep.
- Versatile and can be customized with different herbs and seasonings to suit your taste.
Ingredient Notes:
- Baby potatoes: No need to peel, just wash them thoroughly for a crispy texture.
- Salmon fillets: Skin-on fillets help maintain the salmon’s shape, but skin-off can be used.
- Whole-egg mayonnaise and Greek yogurt: Can be substituted with sour cream for a creamier texture.
- Dijon mustard, fresh dill, capers, honey, and lemon: Combine for a tangy and flavorful marinade.
- Sea salt flakes, cracked black pepper, olive oil: Enhance the overall taste of the dish.
Step-by-Step Instructions:
- Preheat the oven and prepare the potatoes by tossing them with olive oil, salt, and pepper.
- Roast the potatoes until crispy while marinating the salmon with the dijon mustard mixture.
- Cook the salmon in a skillet until perfectly cooked and serve with the crispy potatoes and a green salad.
Helpful Tips:
- For extra crispiness, parboil the potatoes before roasting.
- Store any leftover salmon in an airtight container in the fridge for up to 2 days.
- Swap out the salmon for another type of fish or even chicken for a different twist.
Expert Tips for the Best Results:
- Use fresh herbs and high-quality ingredients for the best flavor.
- Allow the salmon to marinate for at least 30 minutes for maximum taste.
Serving Suggestions:
Pair this dish with a side of roasted vegetables or a light quinoa salad. Serve with a crisp white wine or a refreshing lemonade.
Storage and Reheating Tips:
Store any leftovers in separate containers to maintain freshness. Reheat the salmon in the oven to retain its moisture and flavor.
Frequently Asked Questions:
- Can I use skinless salmon fillets? Yes, but the skin helps the salmon hold its shape.
- How long should I marinate the salmon? At least 30 minutes for the best flavor.
- Can I use other types of potatoes? Yes, but adjust cooking time accordingly.
- Is it necessary to use fresh herbs? Fresh herbs will provide the best flavor, but dried herbs can be used as a substitute.
Conclusion:
Don’t miss out on this delicious Dijon Salmon and Crispy Potatoes recipe. Whether you’re cooking for a special occasion or just a weeknight dinner, this dish is sure to impress. Try it out and share your feedback with us!
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Dijon Salmon and Crispy Potatoes
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Dinner
- Method: Roasting, Pan-Frying
- Cuisine: American
- Diet: Gluten Free
Description
This tasty recipe features succulent salmon fillets with a tangy dijon mustard sauce served alongside crispy baby potatoes. A perfect dish for a special dinner or weekend meal.
Ingredients
700 g (1 lb 9 oz) baby potatoes, washed – no need to peel
2 tbsp sea salt flakes
Olive oil spray
2 tbsp finely chopped fresh parsley
Juice of 1/2 lemon
1 tsp freshly minced garlic
1 tsp dijon mustard
1/2 tsp sea salt flakes
1/4 tsp cracked black pepper
3 tbsp olive oil
4 salmon fillets, skin on
1/2 cup (125 g) whole-egg mayonnaise
1/2 cup (125 g) Greek yoghurt
1 tsp dijon mustard
3 tbsp finely chopped fresh dill
Juice and zest of 1/2 lemon
1 tsp finely chopped capers
1 tsp sea salt flakes
1/2 tsp honey (optional)
1 tbsp water (optional)
Green leafy salad
1/2 lemon, sliced into rounds
Instructions
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Preheat the oven: Preheat your oven to 400°F (200°C).
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Prepare the potatoes: Wash the baby potatoes thoroughly and cut them into halves or quarters, depending on their size. Place the potatoes on a baking sheet and spray with olive oil. Sprinkle with 2 tbsp sea salt flakes and toss to coat evenly.
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Roast the potatoes: Roast the potatoes in the preheated oven for 30-35 minutes, or until crispy and golden brown, tossing halfway through for even cooking.
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Prepare the salmon marinade: While the potatoes are roasting, in a small bowl, mix together 1 tsp Dijon mustard, 1/2 tsp sea salt flakes, 1/4 tsp cracked black pepper, 3 tbsp olive oil, juice of 1/2 lemon, and 1 tsp freshly minced garlic. Rub this mixture evenly over the salmon fillets, making sure they are fully coated.
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Cook the salmon: Heat a non-stick skillet over medium-high heat. Once the pan is hot, add the salmon fillets skin-side down and cook for about 3-4 minutes per side, or until the salmon is cooked through and flakes easily with a fork.
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Prepare the dressing: In a separate bowl, mix together the whole-egg mayonnaise, Greek yogurt, 1 tsp Dijon mustard, 3 tbsp finely chopped fresh dill, juice and zest of 1/2 lemon, 1 tsp finely chopped capers, 1 tsp sea salt flakes, and 1/2 tsp honey (if using). Add 1 tbsp water to adjust the consistency if needed, and stir until smooth.
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Finish the potatoes: Once the potatoes are roasted and crispy, remove them from the oven. Toss with 2 tbsp finely chopped fresh parsley and juice of 1/2 lemon for added freshness.
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Serve: Plate the roasted potatoes with the salmon fillets on the side. Serve with a generous drizzle of the creamy Dijon dressing. Garnish with the lemon rounds and accompany with a green leafy salad.
Notes
– For a healthier option, you can bake the salmon instead of pan-frying it.
– Add a sprinkle of grated parmesan cheese over the crispy potatoes before serving for an extra flavor boost.
Nutrition
- Serving Size: 1 salmon fillet with potatoes
- Calories: 380
- Sugar: 5g
- Sodium: 550mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 70mg
