Salmon and Creamy Dill Sauce with Sautéed Kale and Roasted Fingerling Potatoes
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Ingredients & Equipment
What we send
- 1/2 bunchdinosaur kale
- 12 ouncesfingerling potatoes
- 1/8 ouncedill
- 2 clovesgarlic
- 1 1/2 ouncemayonnaise
- 1 packetDijon mustard
What You’ll Need
- olive oil
- kosher salt
- black pepper
- baking sheet
- 12" large pan
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.
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.
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.
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.
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.
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!