Author: Robin Bashinsky
Sautéed Salmon With Chimichurri and Potatoes
- 3 cups small fingerling potatoes halved lengthwise
- 5 tablespoons olive oil divided
- 1 teaspoon kosher salt divided
- 3/4 teaspoon black pepper divided
- 1/3 cup finely chopped red onion
- 1/4 cup chopped fresh flat-leaf parsley
- 3 tablespoons red wine vinegar
- 1 tablespoon chopped fresh oregano
- 1/2 teaspoon crushed red pepper
- Cooking spray
- 4 6-oz. skin-on salmon fillets (such as wild Alaskan)
Preheat oven to 425°F.
Combine potatoes, 1 tablespoon oil, 1/4 teaspoon salt, and 1/4 teaspoon black pepper in a bowl; toss to coat. Spread potatoes in a single layer on an aluminum foil–lined baking sheet. Roast at 425°F until tender, 20 to 25 minutes, stirring after 15 minutes.
Stir together onion, parsley, vinegar, oregano, red pepper, 3 tablespoons oil, and 1/4 teaspoon salt. Set chimichurri aside.
Heat a large cast-iron skillet or grill pan coated with cooking spray over high. Rub salmon with remaining 1 tablespoon oil. Sprinkle with remaining 1/2 teaspoon salt and 1/2 teaspoon black pepper. Add salmon to pan, skin side down; gently press until skin flattens, about 15 seconds. Cook until skin is browned, about 4 minutes. Flip salmon; cook to desired degree of doneness, about 2 minutes for medium-rare. Serve with chimichurri and potatoes.
Nutrition Information: Calories: 477 Fat: 28 grams Saturated Fats: 4 grams Unsaturated Fats: 23 grams Protein: 35 grams Carbohydrates: 18 grams Fiber: 3 grams Sugars: 2 grams Added sugars: 0 grams Sodium: 559 milligrams Calcium: 4% Daily Value Potassium: 19% Daily Value