Sauteed Salmon with Chimichurri and Potatoes

By Chez_Alexander

Ingredients

• 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

Details

Servings 4
Preparation time 20mins
Cooking time 30mins

Preparation

Step 1

1. Preheat oven to 425°F.

2. 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.

3. Stir together onion, parsley, vinegar, oregano, red pepper, 3 tablespoons oil, and 1/4 teaspoon salt. Set chimichurri aside.

4. 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.

Makes 4 Servings.