Atlantic Salmon Recipe

Prep

Pat salmon fillets dry with paper towel. Season both sides with 1 tsp salt and 1 tsp black pepper. Mince garlic and chop dill. Cut the lemon in half; reserve half for the fish and half for the vegetables.

Cook

Preheat oven to 400°F (200°C). Heat a large ovenproof skillet over medium-high heat and add 2 tbs olive oil. When oil is shimmering, place fillets skin-side up and sear 2 minutes to get a light crust. Flip fillets so skin side is down and add 2 tbs butter, minced garlic and half of the chopped dill around the fillets. Spoon the melted butter and garlic over the fish for 30 seconds. Transfer skillet to the preheated oven and roast 6–8 minutes, until salmon reaches an internal temperature of 125–130°F for medium-rare to medium (or 145°F if you prefer fully cooked). Remove from oven, squeeze the reserved lemon half over the fillets and let rest 2 minutes before serving.

Boil

Place 1.5 lbs redskin potatoes in a large pot and cover with cold water by 1 inch. Add 1/2 tsp salt to the water. Bring to a simmer over high heat, then reduce to medium and cook until potatoes are fork-tender, about 12–15 minutes depending on size. Drain well and return to the hot pot for 1 minute to evaporate excess moisture.

Smash and Roast

Preheat oven to 425°F (218°C) if not already at that temperature (can coincide with salmon if timing allows; use the higher temp 425°F). Spread the drained potatoes on a rimmed baking sheet lined with parchment. Using the bottom of a glass or a potato masher, gently press each potato to flatten to about 1/2-inch thickness (keep pieces intact). Drizzle 2 tbs olive oil and dot with 2 tbs unsalted butter melted or in small pieces. Season with 1 tsp salt and 1/2 tsp black pepper. Roast in the oven for 20–25 minutes, flipping halfway, until edges are crisp and golden. Remove from oven and toss with 1 tbs heavy cream and 1 tbs chopped chives; adjust seasoning to taste.

Blanch / Roast Option

Choose blanching or roasting based on preference. For quick blanching: bring a pot of salted water to a boil and prepare an ice bath. Add broccoli and carrots to boiling water for 2–3 minutes (asparagus 1–2 minutes); immediately transfer to the ice bath to stop cooking, then drain. Toss with 1 tbs olive oil, squeeze of 1/2 lemon, 1/2 tsp salt and 1/4 tsp black pepper. For roasting (if you prefer warm, caramelized vegetables): preheat oven to 425°F (218°C), toss broccoli, carrots and asparagus with 1 tbs olive oil, 1/2 tsp salt and 1/4 tsp black pepper, spread on a baking sheet and roast 12–15 minutes until tender-crisp and lightly browned. Finish with a squeeze of lemon.

On each plate, place a portion of smashed redskin potatoes, arrange a salmon fillet beside them, and add a serving of fresh vegetables. Spoon any reserved butter-garlic from the salmon skillet over the fish and potatoes. Garnish with remaining chopped dill and additional chives on the potatoes. Serve immediately with lemon wedges on the side.