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Greens with Crispy Salmon and Roasted Potatoes

A complete meal salad with crispy seared salmon and roasted potatoes.
Course Salad
Cuisine American
Keyword easy dinner recipe, easy lunch recipe
Cook Time 40 minutes
Total Time 40 minutes
Servings 2 servings
Author Linda Spiker

Ingredients

The potatoes:

  • 4 small rose potatoes quartered or cut in 8ths depending on size
  • 2 tablespoons olive oil
  • sea salt
  • pepper

The salad dressing:

  • ¼ cup extra virgin olive oil
  • 2 tablespoons good quality white balsamic vinegar you can use champagne vinegar if you wish but it won't be as smooth
  • 1 small clove garlic peeled and minced
  • pinch sea salt
  • few turns fresh pepper

The salmon:

  • 2 - 6 ounce salmon filets
  • sea salt
  • pepper
  • olive oil butter or ghee (for pan)

Salad:

  • 3 cups baby greens
  • ¼ cup pomegranate seeds or pine nuts optional

Instructions

  • Preheat oven to 400 degrees
  • Place one rack in the upper third of the oven and the other rack in the lower third
  • Wash potatoes and pat them dry
  • If the potatoes are small, quarter them, if they are a bit larger, cut them in half and then quarter each half
  • Place potatoes on a parchment covered cookie sheet and drizzle lightly with olive oil (2 tablespoons or a bit less), toss
  • Sprinkle with sea salt and pepper, toss
  • Place in oven on top rack and cook for 40 minutes.
  • While potatoes cook make salad dressing by whisking all ingredients together. Set aside.
  • Sprinkle salmon filets with salt and pepper.
  • When potatoes have about 15 minutes left to cook, place an oven safe grill pan on cooktop on high heat for two minutes,
  • Add olive oil, butter or ghee to pan. Use enough that there is a thin layer of oil on bottom of pan. Wait for oil to get hot but not smoking.
  • Add fish, skin side up, to pan. Sear fish for 3-4 minutes or until the top is crispy and golden.
  • Turn fish skin side down and place pan into oven on the lower rack and cook for 8-10 minutes depending on how thick salmon filet is.
  • Remove potatoes from oven when edges are crispy and brown. Remove salmon.
  • Toss greens lightly with dressing, then divide onto two plates.
  • When potatoes have cooled a bit, divide evenly onto lettuce.
  • Use a spatula to separate fish from skin by sliding the spatula between the meat of the fish and the skin, then lift meat off and discard skin.
  • Use a fork to 'flake' the fish and place on salad. Drizzle fish with a little more salad dressing.
  • Garnish with pomegranate seeds or pine nuts if desired
  • Serve!