Seared Salmon & Roast Potatoes
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.
Seared Salmon & Roast Potatoes
Seared Salmon & Roast Potatoes
Seared Salmon & Roast Potatoes
This recipe is a proper staple in our household. If you’re a salmon and potato lover (hands up), look no further, this seared salmon with crispy garlic potatoes recipe is your new weeknight go-to.
Ok, so calling out here that the potatoes take an hour in the oven. Yes, you can cook potatoes quicker, and by all means do so if you’re in a weeknight time pinch. But epic roast potatoes need an hour to get the proper amount of crispness. You can totally pull them out of the oven after 30-40 mins, but give it the full hour if you want that next level potato crunch.
Salmon is a delicious and healthy fish, and you want a few recipes up your sleeve to change up if you have it on the reg. My Salmon Bites Bowl is the ultimate quick, weeknight meal that is light and delicious. My Baked Salmon, Fennel & Lemon is another winner that delivers big on flavour.
A similar option would be rainbow trout. Basically any fish you like, if salmon is too strong of a flavour, try a white fish like snapper or cod.
Ingredients and substitutions
How to make it - step by step!
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.
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.
Watch the how to video
Watch the how to video
Seared Salmon & Roast Potatoes
- 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)
- 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.