This elegant yet simple dish features perfectly seared salmon fillets paired with crispy roasted Yukon Gold potatoes. The rich, flaky fish is complemented by a tangy, creamy horseradish sauce that adds a delightful kick. A bed of fresh spring herbs, including chervil, chives, and parsley, provides a bright, aromatic finish. Ideal for a sophisticated weeknight dinner or a light weekend meal, this recipe balances hearty textures with fresh, vibrant flavors. It comes together quickly, making it an excellent choice when you want a restaurant-quality meal without spending hours in the kitchen.
Salmon With Spring Herbs, Potatoes & Horser
Description
This elegant yet simple dish features perfectly seared salmon fillets paired with crispy roasted Yukon Gold potatoes. The rich, flaky fish is complemented by a tangy, creamy horseradish sauce that adds a delightful kick. A bed of fresh spring herbs, including chervil, chives, and parsley, provides a bright, aromatic finish. Ideal for a sophisticated weeknight dinner or a light weekend meal, this recipe balances hearty textures with fresh, vibrant flavors. It comes together quickly, making it an excellent choice when you want a restaurant-quality meal without spending hours in the kitchen.Ingredients
Directions
-
Preheat the oven to 425&# 194;°F (220ðC).
-
Place the potato quarters on a baking sheet. Drizzle with olive oil and season with salt and pepper. Toss to coat evenly.
-
Bake the potatoes for 30-40 minutes, until crispy on the outside and tender inside. Remove from the oven when done.
-
While the potatoes bake, prepare the horseradish cream. Using a grater with next-to-smallest holes, grate the peeled horseradish against the grain into a bowl.
-
Add the heavy cream, lemon juice, salt, and pepper to the grated horseradish. Stir well to combine.
-
Set the horseradish cream aside for 10 minutes to allow it to thicken slightly.
-
Prepare the greens. In a large bowl, toss the mixed spring greens with a drizzle of olive oil, salt, pepper, and lemon juice.
-
Heat a large skillet over medium-high heat until hot but not smoking.
-
Place the salmon fillets in the skillet, non-skin side down, ensuring there is room around each piece.
-
Sear the salmon for about 3 minutes until browned and crispy on the outside.
-
Flip the salmon and cook for another 2-3 minutes, or until medium-rare in the center, depending on your preference.
-
Remove the salmon from the pan.
-
Divide the dressed greens among 4 dinner plates.
-
Top each plate with the roasted potatoes and a seared salmon fillet.
-
Drizzle the horseradish cream over the salmon and potatoes.
-
Serve immediately.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 184.8kcal
- % Daily Value *
- Total Fat 0.2g1%
- Saturated Fat 0.0g0%
- Cholesterol 0.0mg0%
- Sodium 14.4mg1%
- Total Carbohydrate 40.8g14%
- Dietary Fiber 5.3g22%
- Sugars 1.9g
- Protein 4.8g10%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Storage: Leftover salmon should be stored in an airtight container in the refrigerator for up to 2 days. The horseradish cream can be kept separately for up to 3 days.
Substitutions: If fresh horseradish is unavailable, you can use prepared horseradish from a jar, but rinse it first to remove excess vinegar. For a dairy-free option, substitute heavy cream with coconut cream.
Tips: To ensure crispy potatoes, make sure the baking sheet is not overcrowded. Use two sheets if necessary. For the greens, ensure they are dry before tossing with oil to prevent wilting.
Variations: You can add dill or tarragon to the horseradish cream for an extra herbal note. Swap Yukon Golds for baby new potatoes for a quicker cooking time.
