Name: Seared Salmon with Roasted Potatoes for a Quick, Zesty Dinner
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 4 fillets Salmon (Fresh, skin-on fillets); 2 lbs Potatoes (Yukon Gold or waxy varieties); 3 tbsp Olive Oil (Can substitute avocado oil); 1 tbsp Kosher Salt; 1 tsp Freshly Cracked Black Pepper; 2 cloves Garlic (To taste for milder flavor); 2 yolks Egg (Consider using pasteurized eggs); 2 tbsp Lemon Juice; 1 tsp Lemon Zest; 1 tbsp Paprika (smoked) (Regular paprika can substitute); 1 bulb Fennel (Thinly sliced or substitute with celery); 2 cups Arugula; 3 stalks Scallions (Sliced); 1/4 cup Parsley (Chopped)

As I savored the last spoonful of my dinner, I couldn’t help but marvel at how something so simple could be so comforting. This Crispy-Skinned Seared Salmon with Roasted Potatoes isn’t just a meal; it’s a celebration of fresh, vibrant flavors that transform an everyday dinner into something special. Not only is this dish incredibly quick to prepare—taking just about 45 minutes—but it also offers a nutritional boost, rich in omega-3 fatty acids. With a bright lemony fennel salad and creamy, smoky paprika aioli on the side, each element complements the others beautifully, making it perfect for weekdays or weekends alike. Curious about how it all comes together? Let me show you how to impress your tastebuds with this delightful recipe!

Why is This Salmon Recipe a Must-Try?

Simplicity: This recipe is quick and easy to follow, perfect for busy weeknights or when you’re craving something special without the fuss.

Bold Flavors: The combination of crispy salmon skin, roasted potatoes, and smoky aioli creates an unforgettable flavor explosion that everyone will love.

Nutritional Boost: Packed with omega-3 fatty acids, this dish not only delights your palate but also contributes to heart health, making it a smart choice for the whole family.

Versatile Feel: Feel free to swap in different proteins like trout or even tofu, ensuring there’s something for every taste! For extra sides, check out these delicious options: Garlic Butter Potatoes or Roasted Sweet Potato.

Crowd-Pleasing: Whether you’re hosting friends or enjoying a cozy night in, this dish impresses on all fronts, leaving your guests raving and asking for the recipe!

Seared Salmon with Roasted Potatoes Ingredients

• Dive into the delicious components that anchor this vibrant dish!

For the Salmon

Salmon Fillets – Fresh, skin-on fillets bring out the best flavors and help achieve that crispy texture.

For the Roasted Potatoes

Potatoes – Choose Yukon Gold or waxy varieties for the perfect roast; sweet potatoes are a tasty alternative too!
Olive Oil – A versatile cooking fat that enhances flavor; avocado oil works well if you’re after a milder taste.
Kosher Salt & Freshly Cracked Black Pepper – Essential for seasoning; sea salt is a great alternative for added texture.

For the Smoky Paprika Aioli

Garlic – This aromatic addition elevates the aioli’s taste; adjust to your preference for a milder flavor.
Egg Yolks – This can act as an emulsifier; consider using pasteurized eggs to stay on the safe side.
Lemon Juice & Zest – These bright, citrusy notes uplift both the aioli and salad for that freshness.
Paprika (smoked) – Infuses a rich, smoky flavor into your aioli; regular paprika makes a fine substitute if needed.

For the Lemony Fennel Salad

Fennel – Adds a refreshing crunch to your salad; thinly sliced celery can work in a pinch.
Arugula, Scallions, Parsley – These greens bring color and flavor, with any tender greens serving as substitutes for variety.

Step‑by‑Step Instructions for Crispy-Skinned Seared Salmon with Roasted Potatoes

Step 1: Preheat the Oven
Begin by preheating your oven to 425°F (220°C), creating the ideal environment for roasting. While the oven is warming up, pat the salmon fillets dry with a clean paper towel, ensuring they’re moisture-free for a crisp skin. Let the salmon sit at room temperature as you prepare the potatoes, allowing the fillets to cook evenly.

Step 2: Roast the Potatoes
Place the halved potatoes on a baking sheet lined with parchment paper. Drizzle generously with olive oil and season with kosher salt and freshly cracked black pepper. Toss to coat, then spread them out evenly in a single layer. Roast in the preheated oven for 40 minutes, flipping halfway through until they are golden brown and crispy on the edges.

Step 3: Prepare the Smoky Paprika Aioli
While the potatoes are roasting, make the smoky paprika aioli. Start by smashing a few cloves of garlic into a paste with a pinch of salt. In a food processor, combine the garlic paste, egg yolks, and fresh lemon juice. With the machine running, slowly drizzle in olive oil until the aioli thickens; if it’s too thick, add a splash of cold water. Finally, stir in smoked paprika and season to taste.

Step 4: Make the Lemony Fennel Salad
To enhance your meal, prepare the lemony fennel salad. Using a sharp knife or mandolin, thinly shave the fennel and place it in a bowl. Add sliced scallions, lemon zest, and remaining lemon juice, then sprinkle with salt and pepper. Toss well to combine, and let the salad sit for about 5 minutes to allow the flavors to meld, giving it a refreshing crunch.

Step 5: Sear the Salmon
In a large skillet, heat a drizzle of olive oil over medium heat until shimmering. Season the salmon fillets with salt and pepper, then carefully place them skin-side down in the pan. Sear for about 5 minutes, or until the skin is golden and crispy. Flip the salmon over and cook for an additional 3-4 minutes, or until cooked through and the flesh flakes easily with a fork.

Step 6: Combine & Serve
Lastly, toss together arugula, microgreens, and finely chopped parsley with your fennel salad. On a serving plate, arrange the crispy-skinned seared salmon alongside the golden roasted potatoes. Serve the lemony fennel salad and smoky paprika aioli on the side for drizzling, creating a delightful and balanced meal with each bite of seared salmon and roasted potatoes.

Expert Tips for Seared Salmon with Roasted Potatoes

Hot Oil: Always preheat your oil until shimmering before adding the salmon. This ensures a crispy skin and prevents sticking.
Uniform Potatoes: Cut your potatoes into similar sizes for even roasting. This prevents some being undercooked while others burn.
Water for Aioli: If your paprika aioli is too thick, gradually add water to achieve a silky texture. A perfect consistency makes for the best dipping experience!
Fresh Ingredients: Use fresh lemon juice and zest in both the salad and aioli to brighten flavors. Pre-packaged lemon juice lacks the vibrant taste that fresh ingredients offer.
Taste Test: Always taste and adjust seasoning in your aioli and salad. This extra step makes all the difference in flavor when serving your seared salmon with roasted potatoes.

What to Serve with Crispy-Skinned Seared Salmon with Roasted Potatoes

Creating the perfect meal means pairing flavors and textures that complement and elevate each other beautifully. Let your taste buds soar with these delightful suggestions!

Creamy Garlic Mashed Potatoes: The smooth, buttery texture contrasts with crispy salmon skin and adds comfort to the meal.
Quinoa Salad with Herbs: This light, herb-packed option brings freshness and a bit of chewiness to balance the flaky salmon.
Sautéed Green Beans with Almonds: Crisp-tender green beans add a delightful crunch and nutty flavor, creating an appealing plate.
Roasted Asparagus with Lemon Zest: Brightly flavored asparagus pairs perfectly with the lemony salad, enhancing the dish’s freshness.
Mediterranean Chickpea Salad: The tangy dressing and varied textures offer a refreshing counterpart to the smokiness of the aioli.
White Wine Spritzer: A light, bubbly drink will cleanse the palate wonderfully between bites of rich salmon and creamy potatoes.
Lemon Sorbet: This light and refreshing dessert cleanses the palate after the savory meal, leaving you feeling renewed and satisfied.
Herby Tzatziki Sauce: A cool, creamy dip adds an extra layer of flavor and pairs perfectly with both the salmon and potatoes.

How to Store and Freeze Seared Salmon with Roasted Potatoes

Fridge: Store leftover seared salmon and roasted potatoes in an airtight container for up to 3 days to maintain freshness and flavor.

Freezer: If you have extra salmon or potatoes, freeze them in individual portions. Wrap tightly in plastic wrap and aluminum foil, storing for up to 2 months for best quality.

Reheating: Thaw frozen portions in the fridge overnight, then reheat in the oven at 350°F (175°C) until warmed through, ensuring a crispy finish on the salmon skin.

Aioli Storage: Keep any leftover smoky paprika aioli in a sealed container in the fridge for up to 5 days. Stir well before using to restore its silky texture.

Seared Salmon with Roasted Potatoes Variations

Feel free to get creative with this delightful dish, adding your personal touch to make it uniquely yours!

Dairy-Free: Swap traditional aioli ingredients with tahini for a nutty, creamy sauce that’s equally delicious.
Herb-Infused: Replace the lemony fennel salad with a vibrant Mediterranean herb salad. Include fresh parsley, mint, and dill for a refreshing twist.
Spicy Kick: Add a pinch of cayenne or a few dashes of hot sauce to your aioli for a zesty heat that awakens the taste buds.
Different Proteins: Substitute the salmon with trout or even chickpeas for a hearty plant-based version that still brings all the vibrant flavors.
Root Veggie Remix: Instead of potatoes, try roasting carrots or parsnips with olive oil and herbs for a delightful sweetness to complement the dish.
Zesty Aioli: Enhance the smoky paprika aioli with a touch of sriracha for an extra layer of flavor. The creaminess paired with heat will make it irresistible.
Tropical Salad: Mix in diced mango or pineapple with your fennel salad for a juicy, sweet contrast that brightens your meal.
Creamy Avocado: Top your seared salmon with a dollop of avocado crema instead of aioli for a luscious alternative, perfect with roasted potatoes and fresh greens.

This recipe is about joy and experimentation! If you’d like more ideas on sides, consider Baked Sweet Potatoes for another tasty complement to this meal. Enjoy each flavorful bite!

Make Ahead Options

These Seared Salmon with Roasted Potatoes are perfect for busy home cooks looking to save time during the week! You can prepare the smoky paprika aioli and lemony fennel salad up to 24 hours in advance, storing them in airtight containers in the refrigerator to maintain their fresh flavors. Keep the salad components separate until you’re ready to serve to prevent wilting. Additionally, you can season and trim the salmon fillets ahead of time—just be sure to keep them covered in the fridge if you plan to prep up to 3 days in advance. When it’s time to cook, simply roast the potatoes and sear the salmon for a delicious, effortless meal that tastes just as fresh and vibrant!

Seared Salmon with Roasted Potatoes Recipe FAQs

What type of salmon should I use?
Absolutely! For the best flavor and texture, I recommend using fresh, skin-on salmon fillets. Look for fillets that are bright in color with minimal dark spots, as they indicate freshness. If you’re trying to be budget-conscious, wild-caught varieties tend to have richer flavor but farmed salmon can also work well.

How should I store leftovers?
Very good question! To maintain the freshness of your seared salmon and roasted potatoes, store them in an airtight container in the fridge. They will stay good for up to 3 days. Just make sure to separate the aioli and salad to keep everything fresh longer.

Can I freeze the salmon and potatoes?
Absolutely, you can freeze them! First, wrap individual portions tightly in plastic wrap, then place them in a freezer-safe bag or container. They can last up to 2 months in the freezer. When you’re ready to eat, thaw them in the fridge overnight, and reheat them gently in the oven at 350°F (175°C) to get that crispy salmon skin back.

What if my aioli is too thick?
If you find your smoky paprika aioli is thicker than you prefer, don’t worry! Gradually add a bit of cold water while stirring until you achieve your desired consistency. This not only ensures it’s perfect for dipping but also keeps that silky texture everyone loves.

Is this dish suitable for people with egg allergies?
Great consideration! If someone you’re cooking for has an egg allergy, you can easily substitute the egg yolks in the aioli with a store-bought vegan mayo, which helps maintain the creamy texture. Just mix it with fresh lemon juice and smoked paprika, adjusting the flavors to personal preference.

How can I tell if the salmon is fully cooked?
The most reliable way to ensure your salmon is done is to check for a slight flakiness—it should have a tender, opaque color on the inside. For an accurate measure, you can also use an instant-read thermometer; aim for around 145°F (62°C) in the thickest part for perfect doneness.

Enjoy your cooking adventure with this seared salmon with roasted potatoes recipe!