Seared Salmon Roast Potatoes

Crispy seared salmon with golden roast garlic potatoes and tangy dill yoghurt is one of those meals that feels restaurant special yet is totally doable on a busy weeknight. The creamy herbed sauce and peppery rocket bring freshness that balances the rich salmon perfectly. You will find yourself craving these roast potatoes even on their own once you taste their crunchy edges.

The first time I made this I worried the kids would pick out the capers or herbs but now they scrape their plates clean and beg for extra potatoes. The crispiness on the potatoes is just incredible and the herby yoghurt makes everything extra moreish.

Ingredients

• Baby potatoes: use waxy ones for their firm bite and toss with more oil for extra crunch
• Garlic: fresh cloves give the very best flavor and roast up sweet rather than sharp
• Butter: makes the potatoes golden and adds richness
• Olive oil: choose good extra virgin for its grassy flavor especially for the sauce
• Salt and black pepper: seasoning is key for both potatoes and salmon do not skip tasting as you go
• Salmon fillets: make sure they are similar in thickness for even cooking
• Greek yoghurt: thick and creamy this is the core of the sauce choose full fat for silky texture
• Baby capers: bring bright punchy flavor and a little briny pop
• Dill: look for fresh fronds pick off tender tufts for serving
• Parsley: adds a soft herby note and a hit of green to the sauce
• Lemon zest and juice: for irresistible freshness and to cut rich flavors
• Rocket: also called arugula this gives sharp bite that lifts the dish

Step-by-Step Instructions

Prep the Potatoes:

Cut potatoes in half and bring them to a boil in salted water covering them until the edges just flake about seven to ten minutes This quick parboil gives you a fluffy inside later

Rough Up the Potatoes:

Drain and shake the potatoes in the pot so their surfaces get shaggy Let the steam escape for a couple of minutes This step is what creates the incredible crispy crust

Start Roasting:

Add butter and olive oil to your hot tray melt thoroughly then toss in potatoes with salt and pepper Spread out in one layer and roast at high heat for twenty minutes

Flip for Even Crisp:

Turn each potato over with a spatula to ensure all sides crisp up Continue roasting for thirty minutes until golden brown and crunchy

Add Garlic for Finish:

Stir the finely diced garlic into the tray and roast another ten minutes By now both potatoes and garlic should be deep gold and almost caramelized

Make the Yoghurt Sauce:

Combine Greek yoghurt chopped parsley dill capers olive oil and zest of half a lemon in a small bowl Mix well so the flavors blend and the sauce is creamy

Sear the Salmon:

Season salmon fillets on both sides Heat olive oil in a nonstick pan over medium high Add salmon skin side down and let it cook undisturbed for five minutes Turn gently and cook another five minutes for just pink and ultra juicy centers

Plate and Serve:

Spoon up those hot golden potatoes alongside a bed of rocket Top with salmon and drizzle everything with the creamy yoghurt sauce Finish with extra dill capers and a big wedge of lemon for squeezing

Pin

My absolute favorite part is sneaking a potato or two straight from the roasting tray while they are piping hot and glistening I always think about Sunday dinners when everyone tries to claim the crispiest corner pieces It is a comfort meal I come back to every time I want food that hugs you back

Storage Tips

Leftover potatoes and salmon keep well in airtight containers for up to two days Refrigerate the sauce separately so it stays fresh To reheat arrange the potatoes in a single layer in the oven or air fryer at moderate heat so they crisp up again rather than going soggy

Ingredient Substitutions

Swap dill for chives or tarragon if you prefer a milder green taste If Greek yoghurt is not available use sour cream or skyr Capers can be replaced with finely chopped gherkins Rocket can be substituted with watercress or baby spinach for a milder green

Serving Suggestions

Pile everything on a big platter and let everyone serve themselves This is perfect for easy family style eating If you have any sauce leftover try it with grilled vegetables or as a creamy dip for crunchy bread

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Cultural and Historical Context

Seared salmon and roast potatoes is a classic across the Mediterranean and Northern Europe where fresh fish pairs beautifully with seasonal roots and simple herbs The yogurt based sauce brings a touch of Greek and Turkish flavor while the crispy potato technique is pure British comfort

Frequently Asked Questions About the Recipe

→ How do you get restaurant-quality crispy potatoes at home?

Boiling the potatoes briefly before roasting is key—this softens them, and shaking them roughs the edges for extra crunch. Roasting at a high temperature with butter and olive oil ensures golden, crispy exteriors.

→ What’s the best way to sear salmon so it stays moist?

Pat salmon fillets dry, season with salt and pepper, and sear them skin-side down in a hot pan with olive oil. Let them cook undisturbed for maximum crispness before flipping and finishing. This keeps the flesh tender and juicy.

→ Can I prepare the dill yoghurt in advance?

Absolutely! Mixing the yoghurt, herbs, capers, olive oil, and lemon zest ahead of time allows the flavors to meld beautifully. Store it chilled until serving.

→ What goes well with this dish?

Peppery rocket is a classic pairing and adds freshness. A simple green salad or seasonal vegetables can also round out the meal nicely.

→ Can I substitute the salmon with another fish?

Yes, other firm white fish like cod or trout work well with these flavors and cooking methods. Adjust cooking time as needed for thinner fillets.