Imagine sinking your fork into a perfectly seared salmon fillet with a crispy exterior and tender, flaky interior, accompanied by golden roasted potatoes and a tantalizing paprika aioli that will make your taste buds dance. This isn't just another dinner recipe—it's a gourmet experience you can create right in your own kitchen. Whether you're looking to impress your dinner guests or treat yourself to a restaurant-worthy meal, this Seared Salmon with Roasted Potatoes and Paprika Aioli is about to become your new favorite go-to recipe.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 4 salmon fillets
- 1 lb baby potatoes
- 1/4 cup mayonnaise
- 1 tbsp paprika
- 1 tbsp lemon juice
- Salt and pepper to taste
- 2 tbsp olive oil
Instructions
- Preheat your oven to 400°F (200°C). This will ensure that your potatoes roast perfectly while you prepare the rest of the meal.
- Wash the baby potatoes thoroughly under running water to remove any dirt. Pat them dry with a clean kitchen towel.
- Cut the baby potatoes in half or quarters, depending on their size, to ensure they cook evenly. Aim for uniform pieces to promote even roasting.
- In a large mixing bowl, toss the cut potatoes with 1 tablespoon of olive oil, salt, and pepper to taste. Make sure all the potatoes are evenly coated.
- Spread the seasoned potatoes in a single layer on a baking sheet. Place them in the preheated oven and roast for about 20-25 minutes, or until they are golden brown and tender, flipping them halfway through for even cooking.
- While the potatoes are roasting, prepare the paprika aioli. In a small bowl, combine 1/4 cup of mayonnaise, 1 tablespoon of paprika, 1 tablespoon of lemon juice, and a pinch of salt. Mix well until smooth and creamy. Adjust seasoning to taste, and set aside.
- Next, prepare the salmon fillets. Pat them dry with a paper towel and season both sides with salt and pepper.
- In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Once the oil is hot and shimmering, carefully place the salmon fillets skin-side down in the skillet.
- Cook the salmon for about 4-5 minutes without moving them, allowing the skin to become crispy. Carefully flip the fillets and cook for an additional 3-4 minutes, or until the salmon is cooked through and flakes easily with a fork.
- Once the salmon is cooked, remove it from the skillet and let it rest for a minute. This will help retain its moisture.
- After the potatoes are done roasting, remove them from the oven and let them cool slightly. They should be crispy on the outside and tender on the inside.
- To serve, place a portion of roasted potatoes on each plate alongside a salmon fillet. Drizzle or dollop the paprika aioli over the salmon or serve it on the side for dipping.
- Garnish with fresh herbs or lemon wedges if desired, and enjoy your delicious seared salmon with roasted potatoes and paprika aioli!
Tips
- Choose Fresh Salmon: Always select high-quality, fresh salmon fillets with a vibrant color and firm texture.
- Dry is Key: Pat your salmon completely dry before seasoning to ensure a perfect crispy sear.
- Don't Overcrowd: When searing salmon, make sure the skillet isn't overcrowded to achieve that beautiful golden crust.
- Temperature Matters: Use medium-high heat for searing to create a crisp exterior without burning the fish.
- Rest Your Salmon: Allow the cooked salmon to rest for a minute after cooking to help retain its moisture and juiciness.
- Aioli Hack: For extra flavor, let your paprika aioli sit for 10-15 minutes before serving to let the flavors meld together.
- Potato Perfection: Cut potatoes into uniform sizes to ensure even roasting and consistent texture.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 15g
Protein: 30g
Fat: 22g
Saturated Fat: 4g
Cholesterol: 85mg
