Seared Salmon & Roast Potatoes
Cook Time
70 minutes
Prep Time
5 minutes
Serves
4
Crispy, flaky seared salmon with crunchy-as-anything roast garlic potatoes, and a creamy dill yoghurt with capers and rocket is the perfect weeknight meal you’ll make again and again.
Ingredients
- 1 kg washed baby potatoes
- 4 good sized cloves of garlic, finely diced
- 50g butter
- 1 tbsp olive oil
- 1/4 tsp salt
- 1/4 tsp black pepper
- 4 fillets of salmon
- ½ cup Greek yoghurt
- 1 tbsp baby capers + extra to serve
- 1 tbsp dill, separated into little tufts + extra to serve
- 1/2 cup of parsley, finely chopped
- 1 lemon
- 2 tbsp olive oil
- 1 cup rocket (arugula)
Instructions
- Preheat your oven to 220 C / 430 F place your roasting tray in the oven. Cut potatoes in half, then put them in a saucepan and fill with water to cover, bring to a boil for 7-10 minutes (until the potatoes flaking away at the edges)
- Drain potatoes, give them a little shake to rough up the edges, let the steam escape for a couple of minutes
- Add the oil and the butter to the hot pan and allow the butter to melt. Then add the potatoes along with salt and pepper, toss through then roast for 20 minutes, using a spatula, turn the potatoes over, roast for another 30 minutes
- Add the garlic to the roasting pan and toss through the potatoes, cook for another 10 minutes or until golden and crispy and the garlic is golden brown
- Meanwhile, add yoghurt, chopped herbs, capers, olive oil and zest of ½ a lemon to a little bowl, mix to combine
- Season the salmon fillets with salt and pepper. In a pan on medium high heat, add a little olive oil then add the salmon. Cook for 5 minutes, then turn. Cook for another 5 minutes for a medium-well cook.
- Serve salmon with potatoes and dill yoghourt, with rocket/arugula and a wedge of lemon on the side.