Serves 4
45 min
Roasted Salmon with Potatoes and Herbed Crème Fraîche
Recipe GLPRd7fec2be04c63f
Tender roasted salmon with crispy skin served alongside boiled waxy potatoes, fresh radishes, and a luxurious herbed crème fraîche sauce. This elegant yet simple dish comes together in under 45 minutes and is naturally gluten-free.
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Ingredients
1 1/2 pounds small waxy potatoes, scrubbed
Kosher salt
1 tablespoon olive oil, plus more for drizzling
1 1/2-pound piece skin-on salmon
1/2 cup crème fraîche
2 tablespoons fresh chopped chives, dill, and/or tarragon
Fresh tarragon and dill sprigs for serving
2 radishes, trimmed and thinly sliced
Directions
Place scrubbed potatoes in a medium saucepan and cover with cold water by about 1 inch. Season with kosher salt and bring to a boil over high heat. Reduce heat to medium-low and simmer gently until the potatoes are tender when pierced with a knife, 15 to 20 minutes. Drain well and pat dry with paper towels.
Allow the cooked potatoes to cool slightly, then halve them. Toss the potatoes with 1 tablespoon of olive oil and season with kosher salt to taste.
Preheat your oven to 400°F.
Place the salmon skin-side down on a parchment-lined rimmed baking sheet. Rub the top with the remaining olive oil and season generously with kosher salt. Roast in the preheated oven until the salmon is cooked through to a safe internal temperature of 145°F and is mostly opaque with only a slight translucence in the very center, 10 to 15 minutes. Once cooked, carefully break the salmon into serving pieces and remove the skin if desired.
While the salmon roasts, prepare the herbed crème fraîche sauce. In a small bowl, whisk together the crème fraîche and the 2 tablespoons of chopped fresh chives, dill, and/or tarragon. Season to taste with kosher salt.
To serve, spread a generous spoonful of the herbed crème fraîche on each plate. Top with pieces of the roasted salmon, halved potatoes, and sliced radishes. Garnish with fresh tarragon and dill sprigs and drizzle lightly with olive oil.
