Crispy-skin Salmon On Potato Mushroom Salad

Ingredients

• Servings: 2
• 1/2 pound yukon gold potatoes, peeled
• 2 (4 ounce) skin-on, boneless salmon fillets
• salt and ground black pepper to taste
• 9 tablespoons olive oil, divided
• 1 lemon, juiced, divided
• 1 teaspoon herb mustard (such as tarragon mustard)
• 1 cup cherry tomatoes, halved
• 2 cups mushrooms, cut into 1-inch pieces
• 1 clove garlic, peeled
• 1 pinch cayenne pepper, or to taste

Recipe

Preparation Time: 25 mins Cook Time: 35 mins Ready Time: 1 hr 30 mins


• place potatoes into a large pot and cover with salted water; bring to a boil. reduce heat to medium-low and simmer until tender, 10 to 20 minutes. drain and cut into bite-size chunks.
• cut 1/2-inch deep slashes lengthwise down the skin-side of each fillet. season each fillet with salt and black pepper and rub 1/2 teaspoon olive oil into each.
• stir tomatoes, 3 tablespoons olive oil, 1/2 of the lemon juice, herb mustard, salt, and black pepper together in a bowl until well-combined. cover the bowl with plastic wrap and refrigerate until chilled.
• heat 3 tablespoons olive oil in a nonstick skillet over medium heat. cook and stir mushrooms and whole garlic clove over medium heat until mushrooms start to wilt, 5 to 10 minutes; remove garlic from skillet. stir potato chunks, salt, and cayenne pepper into mushrooms; squeeze remaining lemon juice into skillet. cook and stir until potatoes are crispy and golden, 10 to 12 minutes.
• heat remaining olive oil in a nonstick skillet over medium-high heat. place salmon, skin-side down, in hot skillet and cook until fish is white about halfway up the sides, 5 to 6 minutes. flip fish and cook until desired doneness is reached, 3 to 5 minutes more.
• divide potato-mushroom mixture between 2 plates and top each with a salmon fillet. garnish with tomato mixture.