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Salmon with Potatoes and Horseradish Sauce

Photo: Romulo Yanes
Yield

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

You’ll be surprised at the sophistication of this 5-ingredient dish, which is easy, elegant, and beautiful. You can honestly never go wrong when you start with salmon and a sour cream sauce, especially if that sauce is flavored with dill and horseradish. Fill out the plate and complete the meal with a side of steamed asparagus or haricots verts (slender French green beans), or barely wilted spinach or Swiss chard. If you have a mandoline in your kitchen, use it—carefully—on the potatoes to make the job of slicing go faster.

Ingredients

  • 3 tablespoons canola oil, divided
  • 1 pound baby red potatoes, cut into 1/4-in.-thick slices
  • 1/2 cup water
  • 1 teaspoon kosher salt, divided
  • 3/4 teaspoon black pepper, divided
  • 4 (6-oz.) skin-on salmon fillets (1 in. thick)
  • 1/2 cup light sour cream
  • 2 tablespoons chopped fresh dill
  • 1 tablespoon creamy prepared horseradish

Nutrition Information

  • calories 457
  • fat 25.1 g
  • satfat 4.7 g
  • monofat 11.3 g
  • polyfat 7.5 g
  • protein 37 g
  • carbohydrate 20 g
  • fiber 2 g
  • cholesterol 105 mg
  • iron 2 mg
  • sodium 618 mg
  • calcium 68 mg
  • sugars 2 g
  • Est. Added Sugars 0 g

How to Make It

  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.

  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.

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