Roasted Salmon with Potatoes and Herbed Crème Fraîche

Ingredients for Roasted Salmon with Potatoes and Herbed Crème Fraîche

• 675g small waxy potatoes, scrubbed

• Kosher salt

• 2 tablespoons olive oil

• 1 675g piece skin-on salmon

• 1 tablespoon olive oil, plus more for drizzling

• Kosher salt

• 1/2 cup crème fraîche

• 2 tablespoons chopped fresh chives, dill, and/or tarragon, plus tarragon and dill sprigs for serving

• 2 radishes, trimmed, thinly sliced

Place potatoes in a medium saucepan and add cold water to cover by 1"; season with salt. Bring to a boil, reduce heat, and simmer until tender, 15-20 minutes; drain and pat dry. Let cool slightly, halve potatoes and toss with oil; season with salt.

Preheat oven to 400°. Place salmon, skin side down, on a parchment-lined rimmed baking sheet; rub with 1 tablespoon oil and season with salt. Roast until medium-rare (mostly opaque but still slightly translucent in the centre), 10-15 minutes. Break up salmon into pieces, removing skin if desired.

Whisk crème fraîche and chopped herbs in a small bowl; season with salt.

Spread herbed crème fraîche on plates and top with salmon, potatoes, radishes, and tarragon and dill sprigs; drizzle with oil.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.