There’s a certain joy that comes from the kitchen, especially when the sizzle of salmon meets the comforting aroma of garlic butter potatoes. After a long week, I found myself craving a dish that was not only satisfying but also a little indulgent—and that’s when this seared salmon with roast potatoes came to life. With its harmonious blend of flavors and textures, this meal transforms ordinary ingredients into something truly special.
Not only is this dish a feast for the senses, but it’s also incredibly straightforward, making it perfect for weeknights or special occasions alike. Paired with a refreshing Greek yogurt sauce that brings in bright notes of dill and capers, this meal looks elegant on the plate but is easy enough to whip up in under an hour. So, grab your apron and let’s elevate your dinner routine with a delightful, homemade salmon dish that will have everyone asking for seconds!
Why You’ll Love Seared Salmon & Roast Potatoes
Simplicity: This recipe is a breeze, perfect for those busy weeknights or cozy weekends.
Flavor Explosion: The garlic butter infuses the baby potatoes with rich, savory goodness, complementing the succulent salmon beautifully.
Versatile Pairing: Serve it with a crowd-pleasing Greek yogurt sauce that elevates the flavors, or keep it simple with a squeeze of lemon for brightness.
Eye-Catching Presentation: The vibrant greens and golden hues make this dish a stunning centerpiece for any meal.
Quick to Prepare: From start to finish, you’ll enjoy a delightful homemade dinner in under an hour, making it both time-saving and satisfying!
Ingredients for Seared Salmon & Roast Potatoes
Prepare to tantalize your taste buds with these simple yet delightful ingredients.
For the Potatoes
• 1 kg washed baby potatoes – Choose small, tender potatoes that roast beautifully.
• 4 cloves garlic, finely diced – Fresh garlic infuses the dish with robust flavor.
• 50 g butter – Butter adds a creamy richness that enhances the garlic.
• 1 tbsp olive oil – Helps crisp up the potatoes while adding healthy fats.
• 1/4 tsp salt – Essential for enhancing flavors and bringing out the best in your potatoes.
• 1/4 tsp black pepper – A pinch of pepper adds a subtle warmth and depth.
For the Salmon
• 4 fillets of salmon – Fresh, skin-on fillets retain moisture and flavor while cooking.
For the Greek Yogurt Sauce
• 1/2 cup Greek yoghurt – Creamy and tangy, it serves as the perfect base for the sauce.
• 1 tbsp baby capers + extra to serve – Capers add briny flavor that complements the salmon beautifully.
• 1 tbsp dill, separated into little tufts + extra to serve – Fresh dill brightens the sauce with herby notes.
• 1/2 cup parsley, finely chopped – Parsley adds a fresh, vibrant touch to the dish.
For Serving
• 1 lemon – Lemon wedges provide a refreshing burst of acidity to brighten up the plate.
• 2 tbsp olive oil – A drizzle of quality olive oil enhances flavor and ties everything together.
• 1 cup rocket (arugula) – Peppery rocket leaf adds texture and a nutritious green element.
Unleash the full potential of Seared Salmon & Roast Potatoes with this uncomplicated ingredient list, as each item plays a key role in crafting a meal that’s both delicious and visually appealing!
How to Make Seared Salmon & Roast Potatoes
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Boil Potatoes: Start by boiling the washed baby potatoes in salted water. Cook them until they’re tender, about 15-20 minutes, then drain and set aside.
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Melt Butter: In a large pan, melt the butter over medium heat. Add the finely diced garlic and sauté until fragrant, which takes about 1-2 minutes.
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Toss Potatoes: Carefully add the drained potatoes to the pan with garlic butter. Toss them gently to coat with salt and black pepper, cooking for an additional 2-3 minutes until they are golden and crispy.
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Cook Salmon: In a separate pan, heat 1 tablespoon of olive oil over medium heat. Add the salmon fillets, skin-side down, and cook for 4-5 minutes until golden brown and cooked through. Flip and cook the other side for another 3-4 minutes.
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Prepare Sauce: In a bowl, whisk together the Greek yogurt, baby capers, dill, and chopped parsley. This light sauce not only adds flavor but also freshens up the dish.
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Serve Salmon: Plate the salmon on a bed of fresh rocket leaves. Drizzle with olive oil, spoon the yogurt sauce over the fish, and garnish with lemon wedges for brightness.
Optional: Add extra capers and dill on top for an appealing garnish.
Exact quantities are listed in the recipe card below.
How to Store and Freeze Seared Salmon & Roast Potatoes
Fridge: Store any leftover seared salmon and roast potatoes in an airtight container for up to 3 days to keep them fresh and flavorful.
Freezer: For longer storage, wrap the cooked salmon and potatoes tightly in foil or freezer bags. They can be frozen for up to 2 months without losing their delightful flavors.
Reheating: When ready to enjoy, thaw in the fridge overnight and reheat gently in the oven at 180°C (350°F) for 10-15 minutes or until warmed through for best results.
Leftover Sauce Storage: Keep the Greek yogurt sauce in a separate container in the fridge for up to 5 days; it’s delicious on salads or as a dip too!
What to Serve with Seared Salmon & Roast Potatoes?
Enhance your dinner experience by pairing this delightful salmon dish with complementary sides that brighten and balance your meal.
- Garlic Bread: Crispy and fragrant, it soaks up the delicious garlic butter flavors, adding warmth and nostalgia to your table.
- Roasted Asparagus: Tender and slightly charred asparagus provides a lovely green contrast, elevating the meal with its freshness.
- Creamy Coleslaw: This tangy, crunchy side balances the richness of salmon and potatoes, refreshing your palate with every bite.
- Citrusy Quinoa Salad: Fluffy quinoa mixed with citrus and fresh herbs brings a vibrant, zesty flavor that complements the salmon beautifully.
- Herbed Rice: A light, fluffy rice dish infused with herbs mirrors the freshness of the dish while adding a satisfying texture.
- Steamed Broccoli: The bright green florets provide a nutrient-rich option that brings a subtle crunch and balances the richness of the potatoes.
- Chilled White Wine: A crisp Sauvignon Blanc or Pinot Grigio will enhance the flavors, making each bite more delightful and refreshing.
- Lemon Sorbet: For dessert, this light and tangy treat cleanses the palate perfectly and is a delightful finish to your meal.
These choices will ensure a harmonious dining experience that accentuates the flavors of your Seared Salmon & Roast Potatoes—making dinner unforgettable!
Expert Tips for Seared Salmon & Roast Potatoes
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Perfect Potatoes: Ensure the baby potatoes are thoroughly cooked before draining; they should be fork-tender but not too soft to maintain their shape.
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Garlic Mastery: Sauté the garlic just until fragrant; overcooking can cause it to burn and turn bitter, altering the dish’s flavor profile.
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Skin-on Salmon: Choose skin-on salmon fillets for added moisture and flavor. The skin gets crispy, enhancing the texture of your meal.
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Don’t Rush the Salmon: Allow the salmon to cook undisturbed for the first few minutes for a perfect sear—which locks in moisture and enhances taste.
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Sauce Balance: Adjust the Greek yogurt sauce by adding more capers or dill to suit your palette, ensuring every bite is delightful and fresh.
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Garnish Wisely: Finish your dish with a generous drizzle of olive oil and a sprinkle of fresh dill and capers for an elegant final touch that elevates your plate!
Make Ahead Options
These Seared Salmon & Roast Potatoes are fantastic for meal prep, saving you time during busy weeknights! You can boil and toss the baby potatoes in garlic butter up to 24 hours ahead—just refrigerate them in an airtight container. For the salmon, marinating the fillets with olive oil, salt, and pepper up to 3 days in advance will enhance their flavor while keeping them fresh. When you’re ready to cook, simply reheat the potatoes in a pan for a few minutes and follow the cooking instructions for the salmon. This way, you’ll enjoy a delicious, time-saving meal without compromising on taste!
Variations & Substitutions for Seared Salmon & Roast Potatoes
Feel free to get creative and customize this dish to your taste preferences or dietary needs!
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Herb Swap: Use fresh thyme or tarragon instead of dill for a different aromatic flavor profile.
A simple substitution can make a delightful difference in your dish. Herbs have unique personalities; swivel them around and see what they add! -
Yogurt Alternative: Swap Greek yogurt for dairy-free yogurt to make it vegan-friendly or lactose-free.
This small change can allow more folks to enjoy the dish while keeping the sauce creamy and a touch tangy. -
Ready-Made Sauce: Replace homemade yogurt sauce with store-bought tartar sauce for an instant flavor boost.
This option saves time while still delivering on taste, making it a busy night lifesaver! -
Add Spice: Sprinkle some red pepper flakes or add a dash of hot sauce to the yogurt sauce for a spicy kick.
Heat levels can be adjusted according to your taste buds—spice it up and add excitement to this superb dish! -
Veggie Variation: Toss in seasonal vegetables like asparagus or green beans alongside the potatoes for extra nutrition.
Think of color and texture! Seasonal veggies can bring vibrancy to your plate, making each bite even more delightful. -
Potato Substitute: Swap baby potatoes with sweet potatoes for a twist on flavor and added nutrition.
The natural sweetness of sweet potatoes contrasts beautifully with the savory salmon, offering a deliciously unique experience! -
Lemon Zest: Enhance the lemon flavor by adding fresh lemon zest to the Greek yogurt sauce.
Such a simple tweak can brighten up the dish, making it sing with freshness! -
Pesto Option: Mix in a tablespoon of pesto with the Greek yogurt for an Italian twist.
Pesto brings an entirely new flavor dimension to the sauce and makes for an exciting pairing with salmon!
Seared Salmon & Roast Potatoes Recipe FAQs
How do I choose the best baby potatoes?
Absolutely! Look for small, firm baby potatoes that are free from dark spots or blemishes. They should feel smooth to the touch and heavy for their size. Fresh baby potatoes tend to have thin skins and a waxy texture, making them ideal for roasting as they remain tender inside while crisping up outside.
How long can I store the leftovers in the fridge?
You can store any leftover seared salmon and roast potatoes in an airtight container in the fridge for up to 3 days. To keep them fresh, it’s best to consume them within this timeframe. If you have the Greek yogurt sauce left over, it can be kept in the fridge for up to 5 days and adds a refreshing touch to any salad!
Can I freeze the salmon and potatoes?
Very much so! For freezing, wrap the cooked salmon and potatoes tightly in foil or place them in freezer bags. They can be stored in the freezer for up to 2 months. When you’re ready to enjoy them, thaw in the fridge overnight and reheat gently in the oven at 180°C (350°F) for about 10-15 minutes to preserve their delightful flavors.
What if my salmon is overcooked?
Don’t worry, it happens to the best of us! If you find your salmon has cooked too long and is a bit dry, consider serving it with a generous spoonful of the Greek yogurt sauce. The creaminess of the sauce will help add moisture back to the dish. Next time, keep an eye on the cooking time—salmon typically needs about 4-5 minutes on one side, then a quick flip for another 3-4 minutes.
Are there any dietary considerations I should think about?
Absolutely! This recipe includes dairy and fish, so be mindful of any allergies. For a dairy-free alternative, consider substituting Greek yogurt with a plant-based yogurt or a tahini sauce. If someone has a fish allergy, you could easily replace the salmon with grilled chicken or even chickpeas for a protein-packed vegetarian option.
How can I tell if my salmon is cooked properly?
The best way to check if your salmon is perfectly cooked is by looking for its internal temperature, which should reach 63°C (145°F). Additionally, the salmon should be opaque and flakes easily at its thickest part when it’s done. If you’re unsure, a trusty fork can help you out; gently pull apart the flesh to check for a lovely, consistent color throughout!
Savor Seared Salmon & Roast Potatoes with Garlic Bliss
Ingredients
Equipment
Method
- Start by boiling the washed baby potatoes in salted water. Cook until tender, about 15-20 minutes, then drain and set aside.
- In a large pan, melt the butter over medium heat. Add the finely diced garlic and sauté until fragrant, about 1-2 minutes.
- Add the drained potatoes to the pan with garlic butter. Toss gently to coat with salt and black pepper, cooking for an additional 2-3 minutes until golden and crispy.
- In a separate pan, heat 1 tablespoon of olive oil over medium heat. Add the salmon fillets, skin-side down, and cook for 4-5 minutes until golden brown, then flip and cook for another 3-4 minutes.
- In a bowl, whisk together the Greek yogurt, baby capers, dill, and chopped parsley.
- Plate the salmon on a bed of fresh rocket leaves, drizzle with olive oil, spoon the yogurt sauce over the fish, and garnish with lemon wedges.