Salmon with roasted potatoes, field greens salad and chive creme fraiche

Salmon with roasted potatoes, field greens salad and chive creme fraiche

2
Servings
720
Cal/serving
30
Min
Gluten Free Soy Free

Crisp teams up with creamy in this deconstructed salad of seared salmon and roasted Yukon gold potatoes topped with a rich dose of creme fraiche. The potatoes take 25 minutes to cook, so get them started in the oven while you prepare the rest of the recipe.

Ingredients

  • 1 pound Yukon Gold potatoes
  • 2 skin-on salmon fillets
  • Small bunch chives
  • 1 lemon
  • ¼ cup creme fraiche
  • 3 ounces spring mix greens
  • 2 teaspoons whole-grain mustard 1 teaspoon sherry vinegar

Instructions

1

Roast the potatoes

Heat oven to 400°F. Cut the potatoes into 8 wedges and toss with 1 tablespoon oil and season with salt and pepper. Spread the potatoes in an even layer on a baking sheet and roast, turning after 15 minutes, until tender and browned, about 25 minutes in all.
  • While the potatoes cook,
  • Pat the salmon dry and season with salt and pepper

2

Make the chive creme fraiche

Chop the chives. Zest the lemon. Juice half the lemon and cut the remaining half into wedges. In a small bowl, combine the creme fraiche, chives, lemon zest and 2 teaspoons lemon juice. Season with salt and pepper.

3

Make the vinaigrette

In a small bowl, combine the mustard, vinegar, and 1 tablespoon oil. Season with salt and pepper.

4

Cook the salmon

In a 12-inch frying pan, warm 1 tablespoon oil over medium heat until hot but not smoking. Add the salmon to the pan, skin side down, and cook until the skin is crisp, about 5 minutes. Turn and continue cooking until the fish is opaque, about 5 minutes longer.

5

Dress the potatoes and the greens; Serve

In a salad bowl, toss the potatoes and the greens with the vinaigrette. Divide the greens and potatoes between two serving plates. Top with the salmon and garnish with the chive creme fraiche. Serve with the lemon wedges on the side.
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