25 minutes
A vibrant dish featuring crispy broiled salmon, golden potatoes, and snap peas, all tied together with a herbaceous Green Goddess dressing.
Baby potatoes, halved or quartered
0 lb
tablespoons
to taste
to taste
Salmon Fillet, skin-on
0 lb
Flat Leaf Parsley, fresh
0 bunches
Mixed Herbs, fresh
0 oz
0 oz
cloves
Lemon, zest and juice
each
cups
tablespoons
Snap Peas, trimmed
0 oz
Cucumber, diced
each
Dill, fresh
sprigs
1. Broil the Potatoes
Preheat the broiler. Toss the baby potatoes with olive oil, salt, and black pepper. Spread them on a foil-lined sheet pan and place under the broiler for about 10 minutes until they start to crisp.
2. Cook the Salmon
Lay the salmon skin-on side up on the pan with the potatoes or on a separate one if needed. Brush with olive oil and season with salt and pepper. Broil skin side for about 5 minutes until crispy, then flip and cook for another 3-5 minutes until flaky.
3. Prepare Green Goddess Dressing
In a blender, combine parsley, mixed herbs, anchovy fillets, garlic, lemon zest, yogurt, and mayonnaise. Blend until creamy and green.
4. Mix Vegetables and Dress
In a large bowl, mix the cooked potatoes with snap peas and diced cucumber. Squeeze over the juice from half the lemon.
5. Serve the Dish
Arrange the salmon on a platter or plates, surround with the potato, snap pea, and cucumber mix. Drizzle with Green Goddess dressing and garnish with dill sprigs and lemon wedges.
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