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Roasted Salmon with Potatoes and Herbed Crème Fraîche

From: bonappetit.com SERVES 4

Potatoes
1½ pound small waxy potatoes, scrubbed
Kosher salt
2 tablespoons olive oil
Salmon and assembly
1½-lb. piece skin-on salmon
1 tablespoon olive oil, plus more for drizzling
Kosher salt
½ cup crème fraîche
2 tablespoons chopped fresh chives, dill, and/or tarragon, plus tarragon and dill sprigs for serving
2 radishes, trimmed, thinly sliced

Potatoes

Place potatoes in a medium saucepan and add cold water to cover by 1”; season with salt. Bring to a boil, reduce heat, and simmer until tender, 15–20 minutes; drain and pat dry. Let cool slightly, halve potatoes and toss with oil; season with salt.

Salmon and assembly


Preheat oven to 400°. Place salmon, skin side down, on a parchment-lined rimmed baking sheet; rub with 1 Tbsp. oil and season with salt. Roast until medium-rare (mostly opaque but still slightly translucent in the center), 10–15 minutes. Break up salmon into pieces, removing skin if desired.

Whisk crème fraîche and chopped herbs in a small bowl; season with salt.

Spread herbed crème fraîche on plates and top with salmon, potatoes, radishes, and tarragon and dill sprigs; drizzle with oil.