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Crispy skin salmon with potato and dill salad

Dill and potatoes are the perfect accompaniment for salmon

How long will it take?

25 minutes preparation time • 25 minutes cooking time

What’s the serving size?

This will make approximately 4 serves

What do I need?

  • 800g washed potatoes
  •  1 cup light sour cream
  •  2 tablespoons lemon juice, plus wedges to serve
  •  1 green onion, thinly sliced
  •  1 tablespoon finely chopped fresh dill leaves
  •  4 x 150g salmon fillets (skin on)
  •  2 teaspoons olive oil
  •  Extra dill sprigs, to serve

How do I make it?

  1. Boil potatoes in salted water for 15 minutes or until tender. Drain. Cool. Peel and chop.
  2. Combine sour cream, lemon juice, onion and dill in a bowl. Add potato. Season with salt and pepper. Toss to combine.
  3. Place salmon, skin-side up, on a large plate. Drizzle with oil. Sprinkle with salt and rub into skin.
  4. Heat a large, non-stick frying pan over medium-high heat. Add salmon, skin-side down. Cook for 3 to 4 minutes or until skin is crisp. Turn. Cook, covered, for 4 to 5 minutes for medium or until cooked to your liking. Serve salmon with lemon wedges and potato salad sprinkled with extra dill.

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