RecipesIngredients

Salmon & Potato Skillet

Salmon & Potato Skillet

We love a hands-off dinner, and this salmon and potato skillet is just that. In just 45 minutes, you’ll have an easy, delicious, and filling meal that can be customized every time you make it.

Ingreadient

• 2 cloves garlic, grated or finely chopped
• 1 tsp. crushed red pepper flakes
• 1 tsp. finely grated lemon zest
• 1 tsp. ground coriander
• 1 tsp. ground cumin
• 1/2 tsp. paprika
• 1/3 c. plus 1 tbsp. extra-virgin olive oil
• Kosher salt
• 1 (1-lb.) skin-on salmon fillet
• 1 1/2 lb. baby potatoes, halved
• Freshly ground black pepper
• 3/4 c. plain Greek yogurt
• 2 Tbsp. chopped fresh dill, divided
• 2 Tbsp. chopped fresh parsley, divided
• 2 small shallots, sliced into 1/4" rings
• Lemon wedges, for serving

Direction

1. Arrange a rack in center of oven; preheat to 450°. Place a large cast-iron skillet on rack. 
2. In a small bowl, combine garlic, red pepper flakes, lemon zest, coriander, cumin, paprika, 1/3 cup oil, and 1/2 teaspoon salt. Generously season salmon on both sides with salt and place in a shallow container. Pour half of marinade over salmon; set aside. 
3. In a large bowl, toss potatoes with 2 teaspoons salt, a few grinds of black pepper, and remaining 1 tablespoon oil. Carefully remove skillet from oven. Arrange potatoes cut side down in skillet and roast 20 minutes. 
4. Meanwhile, in a small bowl, combine remaining marinade, yogurt, 1 tablespoon dill, 1 tablespoon parsley, and a pinch of salt; set aside.
5. Remove skillet from oven. Using a spatula, pile potatoes to one side or create a space in the center of skillet. Arrange salmon skin side up next to potatoes. Scatter shallots around salmon. Roast 6 to 7 minutes, flip salmon, and continue to roast until salmon flesh easily flakes and skin is crisp, 2 to 3 minutes more.
6. Top with remaining 1 tablespoon dill and 1 tablespoon parsley. Serve with lemon wedges and reserved yogurt sauce alongside.