Description
Dijon salmon and crispy potatoes bring together your favorite weeknight dinner flavors with zero fuss. Perfectly seared salmon gets topped with zesty mustard sauce while golden potatoes provide that satisfying crunch your palate craves.
Ingredients
Scale
Main Proteins:
- 4 salmon fillets, skin on
Primary Starches and Vegetables:
- 700 g baby potatoes, washed
Seasonings and Sauces:
- 3 tablespoons olive oil
- 2 tablespoons sea salt flakes
- 1 tablespoon olive oil spray
- 1 teaspoon dijon mustard
- 1 teaspoon freshly minced garlic
- ½ teaspoon sea salt flakes
- ¼ teaspoon cracked black pepper
- 125 g whole-egg mayonnaise
- 125 g Greek yoghurt
- 3 tablespoons finely chopped fresh dill
- 2 tablespoons finely chopped fresh parsley
- 1 teaspoon dijon mustard
- 1 teaspoon finely chopped capers
- ½ teaspoon honey (optional)
- 1 tablespoon water
- Juice of ½ lemon
- Juice and zest of ½ lemon
- ½ lemon, sliced into rounds
- 1 teaspoon sea salt flakes
- Green leafy salad
Instructions
- Wash 700 g baby potatoes thoroughly. Place them in a large pot, cover with water, and add 1 tablespoon sea salt. Boil for 20-25 minutes until tender. Drain and let steam in the colander for 5 minutes to reduce moisture.
- Heat your oven to 220°C (425°F). Line a baking tray with parchment paper and arrange potatoes on the surface. Gently press each potato with a spatula or glass bottom to flatten slightly.
- Sprinkle the remaining 1 tablespoon sea salt over potatoes. Generously spray with olive oil spray. Bake for 45 minutes until bottoms turn golden and crispy.
- In a small bowl, whisk together 2 tablespoons parsley, juice of ½ lemon, 1 teaspoon minced garlic, 1 teaspoon Dijon mustard, ½ teaspoon sea salt, ¼ teaspoon black pepper, and 3 tablespoons olive oil.
- Place 4 salmon fillets skin-side down on a parchment-lined baking tray. Coat each fillet completely with the prepared marinade.
- After potatoes have baked for 30 minutes, slide the salmon tray into the oven. Bake for an additional 15 minutes until salmon is fully cooked.
- Mix 125 g mayonnaise, 125 g Greek yogurt, 1 teaspoon Dijon mustard, 3 tablespoons chopped dill, juice and zest of ½ lemon, 1 teaspoon capers, 1 teaspoon sea salt, and ½ teaspoon honey in a bowl.
- Add 1 tablespoon water to thin the sauce if desired. Refrigerate until serving time.
- Plate the crispy potatoes and salmon. Garnish with a green leafy salad and lemon rounds. Drizzle sauce over salmon or serve on the side.
Notes
- Flattening potatoes creates extra crispy surfaces, so press firmly but carefully to avoid breaking them apart.
- When checking salmon for doneness, look for a slightly translucent center and easy flaking with a fork – overcooking makes the fish dry.
- The marinade helps prevent the salmon from drying out and adds deep flavor, so coat the fillets thoroughly before baking.
- Use Greek yogurt in the sauce for extra tanginess and creaminess, which balances the rich salmon perfectly.
- Prep Time: 10 minutes
- Cook Time: 1 hour 10 minutes
- Category: Salmon
- Method: Boiling
- Cuisine: French
Nutrition
- Serving Size: 4
- Calories: 485 kcal
- Sugar: 1 g
- Sodium: 850 mg
- Fat: 32 g
- Saturated Fat: 5 g
- Unsaturated Fat: 26 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 3 g
- Protein: 35 g
- Cholesterol: 90 mg