-
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!