Description
A light and flavorful dish featuring perfectly pan-seared salmon with a crispy herb crust, served alongside golden baby potatoes and a fresh garden salad.
Ingredients
Scale
For the Crust:
- 4 salmon fillets (6 oz each)
- 1 tablespoon olive oil
- 1 teaspoon dried dill
- 1 teaspoon dried parsley
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
- 1 lb baby potatoes, halved
- 2 tablespoons olive oil (for potatoes)
- 1 teaspoon paprika
- 4 cups mixed salad greens
- 1 cucumber, sliced
- 1 cup cherry tomatoes, halved
- 2 tablespoons lemon juice
- 3 tablespoons olive oil (for dressing)
Instructions
1. Prepare the Crust:
- Preheat oven to 400°F (200°C). Toss baby potatoes with olive oil, paprika, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes until crispy and golden.
- In a small bowl, mix dried dill, parsley, garlic powder, salt, and pepper. Rub the mixture onto both sides of the salmon fillets.
- Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Sear salmon fillets for 3-4 minutes per side until cooked through and crispy on the outside.
- In a large bowl, combine salad greens, cucumber, and cherry tomatoes. Whisk lemon juice and olive oil, then toss with the salad.
- Serve the salmon with the crispy potatoes and garden salad on the side.
Notes
You can customize the seasonings to taste.