Seared Salmon with Roasted Potatoes and Arugula Salad

Name: Seared Salmon with Roasted Potatoes and Arugula Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 1
Ingredients: 1 (6 oz) Salmon Fillet; 1 lb Fingerling Potatoes; 2 cups Arugula; 1 Lemon; 1 Shallots; 3 tbsp Olive Oil; 1/2 tsp Salt; 1/4 tsp Black Pepper

A perfectly seared salmon fillet served alongside crispy roasted potatoes and a fresh, peppery arugula salad with a simple lemon vinaigrette. A healthy and elegant weeknight meal.

15mPrep

30mCook

45mTotal

1Servings

8Ingredients

Ingredients

Salmon Fillet1 (6 oz)
Fingerling Potatoes1 lb
Arugula2 cups
Lemon1
Shallots1
Olive Oil3 tbsp
Salt1/2 tsp
Black Pepper1/4 tsp

Steps

Preheat oven to 400°F (200°C).
Cut fingerling potatoes in half lengthwise. Toss with 1 tbsp olive oil, salt, and pepper on a baking sheet. Roast for 25-30 minutes, or until golden and crispy.
While potatoes roast, prepare the salad. Finely mince the shallot. In a small bowl, whisk together the juice of half a lemon, the minced shallot, and 1 tbsp olive oil. Season with a pinch of salt and pepper.
Pat the salmon fillet completely dry with a paper towel. Season both sides generously with salt and pepper.
Heat 1 tbsp of olive oil in a non-stick skillet over medium-high heat until it shimmers.
Place the salmon in the pan, skin-side down. Press down gently with a spatula for 10 seconds. Cook for 4-5 minutes until the skin is crispy.
Flip the salmon and cook for another 2-4 minutes, depending on thickness, until cooked to your liking.
Just before serving, toss the arugula with the lemon vinaigrette.
Serve the seared salmon alongside the roasted potatoes and dressed arugula.

Tips

For extra crispy potatoes, ensure they are in a single layer on the baking sheet and not overcrowded.
Make sure your pan is hot before adding the salmon to get a perfect, non-stick sear.
Patting the salmon fillet completely dry is the most important step for achieving crispy skin.