You can't go wrong when you start with salmon and a sour cream sauce, especially if the sauce is flavored with dill and horseradish. Fill out the plate with a side of steamed green beans.
3 tablespoons canola oil, divided
1 pound baby red potatoes, cut into 1/4-in.-thick slices
1/2 cup water
1 teaspoon kosher salt, divided
3/4 teaspoon black pepper, divided
4 (6-oz.) skin-on salmon fillets (1 in. thick)
1/2 cup light sour cream
2 tablespoons chopped fresh dill
1 tablespoon creamy prepared horseradish
Est. added sugars 0g
How to Make It
Heat 1 1/2 tablespoons oil in a large nonstick skillet over medium-high. Add potatoes; cook 8 minutes or until golden, stirring occasionally. Add 1/2 cup water; bring to a boil. Reduce heat and simmer, partially covered, 8 minutes or until potatoes are tender. Sprinkle with 1/2 teaspoon salt and 1/2 teaspoon pepper.
Meanwhile, heat remaining 1 1/2 tablespoons oil in a large skillet over high. Sprinkle salmon with remaining 1/2 teaspoon salt and remaining 1/4 teaspoon pepper. Add salmon to pan; cook 4 minutes on each side or until desired degree of doneness.
Combine sour cream, dill, and horseradish in a bowl. Serve with salmon and potatoes.
You May Like
Sign Up for our Newsletter
Join our newsletter for free recipes, healthy living inspiration, and special offers.
I omitted the water in the potatoes and just cooked them in the olive oil for about 25-30 minutes. I started at high heat for about 4 minutes then reduced to medium, stirring often. They came out perfectly. The salmon was pretty plain jane, but with the sauce it made for a nice combination of flavors. Would make again - very easy.
The potatoes were very good. Make sure they get nice and brown before adding the water. The water boiled off pretty quickly because the pan was very hot, so I added another 1/2 cup and they were done perfectly. The horseradish sauce was very tasty.
Eat Well. Lose Weight. Live Healthy. Delicious and healthy recipes customized for you!