I’m holding on to the last glimmers of summer with this fresh dinner option. When a meal is loved by all the family members we say, “definitely put this on the menu” for our make-believe family restaurant that we’ll never open. This meal got that stamp of approval.
Green Goddess Salmon with Crispy Potatoes
- 2 lbs salmon cut in 2 pieces
- 1 cup packed fresh basil
- 4 anchovy fillets
- 2 garlic cloves
- 1 lemon, zested and then thinly sliced
- 3 TBSP plain yogurt
- 2 TBSP mayonnaise
- 3 TBSP capers
- 4 medium Yukon gold potatoes, sliced thin
- Olive oil
- Salt and pepper
Blend basil, garlic, anchovies, lemon zest, yogurt, and mayo until thick and uniformly green. Season with salt and pepper. Place in a bowl and set back in the fridge.
Heat a medium pan on medium heat with a drizzle of olive oil. Salt salmon fillets on both sides. Layer top of salmon with thinly sliced lemons. Add to pan salmon, skin side up, lemon side down. Cook for 5 – 7 mins depending on thickness. Flip to skin side down and cook until salmon begins to flake when pushed on. Remove skin (it should come off easily). Cook the grey side of the salmon. Set aside. Add back in the skin and cook on both sides for an additional 3 mins each. Set salmon skin on paper towel to drain.
While salmon is cooking, heat another pan on medium with olive oil and add potatoes and salt. Potatoes should sizzle gently. Cover. Cook until crispy on the edges and tender inside (approx 15 mins). 1 minute before serving, add capers so they get a little crispy too and season with pepper.
Serve a slice of salmon with skin on top, dressing on the side with potatoes and any other veggies.