epicurious4.3
Lemony Salmon With Potatoes
Transform store-bought lemon curd with mustard and garlic to make an easy glaze for broiled salmon fillets. This quick recipe makes a lovely weeknight dinner.
👥 4 Servings⏱️ Prep & Cook: 1h🔥 Cook: 25 min👤 Jesse Szewczyk📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●skillet
- ●oven
- ●bowl
- ●pan
📝 Preparation Steps
1
Place a rack in upper third of oven; preheat to 375°. Toss 1½ lb. baby red potatoes (about 15), halved, quartered if larger, 2 Tbsp. extra-virgin olive oil, 2 tsp. Diamond Crystal or 1¼ tsp. Morton kosher salt, and 1 tsp. freshly ground pepper in a large cast-iron or other ovenproof skillet to combine. Roast until potatoes are fork-tender and lightly browned, 40–⏱️ 50 minutes. Let cool slightly, then add 3 garlic cloves, finely grated, and toss to coat potatoes.
½ lb. baby red potatoes (about 15), halved, quartered if larger1. extra-virgin olive oil, plus more for brushing2 Tbsp. freshly ground pepper, plus more1 tsp
2
While the potatoes are roasting, mix zest of 2 lemons (lemons reserved), ⅓ cup store-bought lemon curd, 3 Tbsp. Dijon mustard, 1 Tbsp. Worcestershire sauce, ¾ tsp. Diamond Crystal or ½ tsp. Morton kosher salt, remaining 5 garlic cloves, finely grated, in a small bowl to combine. Season four 6-oz. skinless salmon fillets all over with salt and pepper and brush with lemon mixture to evenly coat on all sides.
Zest of 2 lemons, lemons reserved. Dijon mustard3 Tbsp. Worcestershire sauce1 Tbsp
3
Heat broiler. Nestle salmon fillets on top of roasted potatoes in pan, spacing out evenly. Cut reserved lemons in half, then place 3 halves, cut side up, in pan and brush lightly with oil. Broil until tops of salmon fillets are deep golden brown and a thermometer inserted into the center of the thickest fillet registers 145°, 4–⏱️ 10 minutes, depending on your broiler. (Keep a close watch on the salmon as the broiler tends to take things from golden to burnt in an instant.)
4
Squeeze remaining lemon half over salmon and potatoes. Serve in skillet topped with dill sprigs.
Dill sprigs (for serving)
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