Salmon and Creamy Dill Sauce with Sautéed Kale and Roasted Fingerling Potatoes

Cooking Steps

1. 

   Prepare Ingredients

   Preheat oven to 425ºF. Rinse all produce. Trim and discard kale stems, then thinly slice leaves crosswise. Halve potatoes lengthwise. Halve lemon. Finely chop dill, discarding stems. Mince garlic. Pat salmon dry with paper towel. 

2. 

   Roast Potatoes

   On a baking sheet, toss potatoes with 1 tablespoon olive oil, ¼ teaspoon salt and pepper as desired. Arrange cut-side down in a single layer and roast until golden and crisping, about 15 minutes. 

3. 

   Sauté Kale

   While potatoes roast, heat 1 tablespoon olive oil in a large pan over medium heat. When oil is shimmering, add garlic and sauté, stirring, until fragrant, about 1 minute. Add kale, season with ¼ teaspoon salt and pepper as desired, and sauté, stirring occasionally, until wilted, 3-4 minutes more. Transfer to a plate and set aside.

4. 

   Sear Salmon

   Wipe pan from kale clean and add 1 tablespoon olive oil over medium-high heat. Season salmon all over with ½ teaspoon salt and pepper as desired. When oil is shimmering, add salmon skin-side down and sear, pressing down with a spatula, until skin is crisp and brown, 3-4 minutes. Flip, reduce heat to medium, and sear until medium rare, 3-5 minutes more. Divide salmon between serving plates.

5. 

   Make Creamy Dill Sauce

   While salmon sears, in a medium bowl, whisk together mayonnaise, mustard, juice of 1 lemon, and dill to combine. Season with ⅛ teaspoon salt and pepper as desired.

6. 

   Plate Salmon

   Add sautéed kale to baking sheet with roasted potatoes and toss to combine. Divide between plates with salmon. Serve dill sauce with fish, and dig in!