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

In order to bring you the best organic produce, some ingredients may differ from those depicted.

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

Gluten-Free Friendly, Soy-Free

2 Servings, 720 Calories/Serving

30 Minutes

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.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • 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

Nutrition per serving


2-serving instructions (4-serving modifications in red)

Wash produce before use


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


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.


Make the vinaigrette

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


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.

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.