Seared Salmon with Roasted Potatoes & Snap Pea Salad
a simple seared salmon dinner with roasted red potatoes, a fresh snap pea salad, and spicy mayo on the side
servings: 4
Ingredients
Scale
- 4 (6 oz) salmon filets
- 1 ½ lbs red potatoes, quartered
- ½ lb snap peas, thinly sliced on an diagonal
- 4 radishes, very thinly sliced on a mandolin
- 2 green onions, thinly sliced
- 1 small jalapeño, seeded + finely chopped
- 2 limes, juiced
- 1 avocado, pitted + diced
- 1 tbsp fresh dill
- 1 cup mayonnaise
- 1 tbsp hot sauce
- 2 tsp smoked paprika
- ¼ tsp cayenne pepper
- olive oil
- neutral oil (such as safflower or grapeseed)
- kosher salt
- freshly cracked black pepper
Instructions
- Preheat the oven to 425°F. Pat the salmon dry and let sit at room temperature.
- 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, cut-side down. Season well with salt. Roast for about 40 minutes, or until golden and crisp.
- Meanwhile, combine the snap peas, radishes, green onions, jalapeño, lime juice, avocado, and fresh dill in a mixing bowl. Toss to combine. Season with salt to taste and set aside.
- In another bowl, combine the mayonnaise, hot sauce, smoked paprika, cayenne, and a ¼ teaspoon of salt. Whisk to combine and set aside.
- When the potatoes have about 10 minutes left in the oven, heat a 12” stainless steel pan over medium heat. Add enough neutral oil to lightly coat the bottom of the pan. Season the salmon with salt and black pepper.
- 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.
- Plate the salmon with the potatoes, snap pea salad, and spicy mayo alongside.