Yield
Serves 4 (serving size: 1 fillet, about 1/2 cup potatoes, and about 1 1/2 tbsp. sauce)

How to Make It

Step 1

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.

Step 2

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.

Step 3

Combine sour cream, dill, and horseradish in a bowl. Serve with salmon and potatoes.

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