Black Pepper Salmon With Dill Smashed Potatoes Recipes

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SALMON WITH DILL SAUCE AND ROASTED BABY POTATOES SHEET PAN DINNER



Salmon with Dill Sauce and Roasted Baby Potatoes Sheet Pan Dinner image

This Salmon With Dill Sauce And Roasted Baby Potatoes Sheet Pan Dinner is packed full of flavor! The best part? It'll be on your table and ready in less than 30 minutes.

Provided by Joanna Cismaru

Categories     Main Course

Time 30m

Number Of Ingredients 20

1 ½ pounds baby potatoes ((1 1/2 lb bag))
2 tablespoon olive oil
1 tablespoon dried rosemary
1 tablespoon dried oregano
tablespoon fresh parsley (chopped)
½ teaspoon salt (or to taste)
½ teaspoon black pepper (or to taste)
4 fillets salmon ((no skin) about 1 lb)
1 tablespoon olive oil
½ teaspoon salt (or to taste)
½ teaspoon black pepper (or to taste)
4 slices lemon
⅓ cup Greek yogurt (plain)
⅓ cup mayonnaise
1 teaspoon horseradish
1 tablespoon lemon juice (freshly squeezed)
¼ cup fresh dill (chopped)
1 shallot (finely chopped)
¼ teaspoon salt (or to taste)
¼ teaspoon black pepper (or to taste)

Steps:

  • Preheat your oven to 425 F degrees. Spray a large baking sheet with cooking spray and set aside.
  • In a medium size bowl, toss the baby potatoes with the 2 tbsp of olive oil, rosemary, oregano, parsley, and season with salt and pepper.
  • Place the salmon fillets onto the prepared sheet pan. Drizzle with 1 tbsp of olive oil and season with salt and pepper on both sides. Arrange the potatoes on the pan in between the salmon fillets. Place a lemon slice on top of each salmon fillet, for additional lemon flavor.
  • Place the sheet pan in the oven and bake for 20 minutes.
  • Meanwhile, In a bowl whisk together the yogurt, mayonnaise, horseradish, lemon juice, dill, shallot, salt, and pepper. Cover with plastic wrap and refrigerate until ready to use.
  • Remove the lemon slices from the salmon fillet and top with a couple tbsp of the dill sauce. Serve along with roasted potatoes.

Nutrition Facts : Calories 538 kcal, Carbohydrate 34 g, Protein 28 g, Fat 32 g, SaturatedFat 4 g, Cholesterol 71 mg, Sodium 920 mg, Fiber 5 g, Sugar 3 g, ServingSize 1 serving

SALT AND PEPPER SALMON



Salt and Pepper Salmon image

Provided by Tyler Florence

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 19

1 salmon fillet (about 2 pounds), skin on, 1 1/2 to 2 inches thick
Kosher salt
Extra-virgin olive oil
Freshly ground black pepper
6 tablespoons unsalted butter, room temperature
Smashed New Potatoes with Peas, Lemon, and Pearl Onions, recipe follows
1 1/2 to 2 pounds red bliss potatoes
Kosher salt and freshly ground black pepper
Extra-virgin olive oil
3 tablespoons unsalted butter
One 10-ounce box frozen pearl onions, defrosted
Pinch sugar
Splash freshly squeezed lemon juice
5 slices lemon
Two 10-ounce boxes frozen peas, defrosted
1 lemon, zested
1/4 cup roughly chopped flat-leaf parsley
2 heaping tablespoons roughly chopped fresh dill
1 bunch watercress, stems trimmed just above the rubber band

Steps:

  • Run your finger up and down the center of the salmon feeling for any pin bones. Remove any that you find with a needle-nosed pliers or tweezers. With a sharp knife cutting across the width of the salmon, divide it into 4 equal portions. Lightly salt the salmon and let sit a couple minutes; this will help you get crispy skin.
  • Heat a 2-count, about 2 tablespoons, of olive oil in a large skillet over medium-high heat until the oil is almost smoking. Season the salmon with pepper, and rub about 1 1/2 tablespoons butter on the skin side of each fillet. Add the salmon to the pan, skin-side down. To get super crispy skin, cook the salmon almost to completion, about 6 minutes.
  • Flip the salmon and cook until flesh side is nicely seared, 1 to 2 minutes.
  • Transfer the salmon to a platter and serve with the Smashed Potatoes.
  • Put the potatoes into a large pot, cover them with cold water, and add a large pinch of salt. If they're large, cut them in half. Bring to a boil and simmer until the potatoes are fork tender, 20 to 30 minutes. Drain. Stick a fork into the potatoes, 1 at a time, lift them out of the colander and peel with a paring knife. Toss the potatoes into a bowl and roughly crush them. Drizzle with olive oil and season with salt and pepper.
  • Heat 2 tablespoons olive oil with the butter in a medium saucepan over medium heat until the butter melts. Add the pearl onions, sugar, and lemon juice and cook, stirring frequently, until the onions are browned, 5 to 6 minutes. Add the lemon slices, peas, and lemon zest and continue cooking until the peas are hot. Season with salt and pepper. Dump the vegetables over the potatoes in the bowl, drizzle with extra-virgin olive oil add the parsley and dill and taste for salt and pepper. Scatter the watercress over the top, fold it in just until it wilts and call it a day.

CRACKED BLACK PEPPER SALMON



Cracked Black Pepper Salmon image

This is such a simple way to dress up salmon. The olive oil helps the pepper to crisp up in the oven, adding texture to the fish. Despite the amount of pepper on top, the spice is not overwhelming, just nice. You must use freshly ground black pepper for this, which is fairly coarse, not the powdered black pepper.

Provided by Sackville

Categories     Very Low Carbs

Time 25m

Yield 2 serving(s)

Number Of Ingredients 3

1/4 cup fresh ground black pepper
2 salmon fillets or 2 salmon steaks
2 teaspoons olive oil

Steps:

  • Spread 1/2 the black pepper on a plate.
  • Smear 1 tsp olive oil over one side of the salmon fillets.
  • Lay the fillet, oiled side down in the pepper.
  • Lift and put on a baking sheet, peppered side up.
  • Repeat the process with the second fillet.
  • Bake at 350 F or 180 C for around 20 minutes, or until the fish flakes easily.

BLACK-PEPPER SALMON WITH DILL SMASHED POTATOES



Black-Pepper Salmon with Dill Smashed Potatoes image

Freshly ground black pepper is more distinctive on top of baked salmon, so be sure not to use preground. Serve alongside these homey dill potatoes mashed with olive oil and with plenty of sour cream.

Provided by Andrea Albin

Time 30m

Yield Makes 4 servings

Number Of Ingredients 6

1 1/2 pound small red potatoes (about 1 1/2 inches in diameter)
4 (6-to 7-ounce) salmon steaks (3/4 inch thick)
1 tablespoon coarsely ground black pepper
2 tablespoons extra-virgin olive oil
1/4 cup chopped dill
Accompaniment: sour cream

Steps:

  • Preheat oven to 375°F with rack in middle.
  • Cover potatoes with water in a medium saucepan and season well with salt. Simmer, uncovered, until just tender, 12 to 15 minutes.
  • While potatoes cook, pat salmon dry and season with a rounded 1/2 teaspoon salt (total). Put salmon in a lightly oiled 4-sided sheet pan and press pepper on top. Bake until just cooked through, 8 to 10 minutes.
  • Drain potatoes, then transfer to a bowl and very coarsely mash. Stir in oil and dill and season with salt.
  • Serve salmon with potatoes.

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