Seared Salmon with Roasted Potatoes & Paprika Aioli

crispy-skinned seared salmon with roasted potatoes, a lemony fennel salad, and paprika aioli

servings: 4


  • 1 ½ lbs fingerling potatoes, halved lengthwise
  • olive oil
  • kosher salt
  • freshly cracked black pepper
  • 2 large garlic cloves, minced
  • 2 egg yolks
  • 4 tbsp lemon juice
  • ¾ cup extra-virgin olive oil
  • ¼ cup neutral oil, plus more for cooking (i like using safflower)
  • 23 tsp cold water
  • 2 tsp smoked paprika
  • 1 fennel bulb, quartered + cored
  • 2 scallions, thinly sliced
  • 1 tsp lemon zest
  • 4 fillets skin-on salmon
  • 1 cup arugula
  • ½ cup microgreens
  • ½ cup roughly chopped parsley


  1. Preheat the oven to 425°F. Pat the salmon dry and let sit at room temperature.
  2. Place the potatoes onto a sheet pan. Drizzle with a generous amount of olive oil and toss to coat. Spread the potatoes into one, even layer, halved-side down. Season with salt and black pepper. Roast for 40 minutes, or until golden and crisp.
  3. Meanwhile, use the back of your knife to smash the minced garlic into a paste. Add this to a food processor, along with the egg yolks and 2 tablespoons of the lemon juice. Blend for 30 seconds. Combine the oils and *very* slowly start to pour them into the food processor, while it’s still running.
  4. Halfway through the oil, stop pouring and add a teaspoon of cold water. Finish adding the remaining oil. Add in the smoked paprika, along with another teaspoon or so of water to loosen the aioli into a silky smooth consistency. Season with salt to taste. Set aside.
  5. Use a mandolin to shave the fennel into paper thin slices. Add the fennel to a bowl, along with the scallions, lemon zest, and remaining 2 tablespoons of lemon juice. Season with salt and black pepper. Toss well. Let sit for at least 5 minutes.
  6. Heat a 12” stainless steel pan over medium heat. Add enough neutral oil to just coat the bottom of the pan. Season the salmon with salt on both sides. Once the oil is hot (it will shimmer), carefully place the salmon skin-side down into the oil. Sear for about 5 minutes, or until the skin is crisp and easily releases from the pan. Flip the salmon over and finish cooking on the other side, about 3-4 minutes longer, or until cooked to your desired doneness.
  7. Add the arugula, microgreens, parsley, and 1 tablespoon of olive oil into the fennel salad. Toss well. Plate the salmon with the roasted potatoes, fennel salad, and paprika aioli alongside.


Use the aioli as a sauce for both the salmon and the potatoes. It’s also really delicious to eat a little of the lemony fennel salad with each bite of salmon.