You can't go wrong when you start with salmon and a sour cream sauce, especially if the sauce is flavored with dill and horseradish. Fill out the plate with a side of steamed green beans.
Ingredients
- 3 tablespoons neutral oil, such as canola or avocado, divided
- 1 pound baby red potatoes, cut into 1/4-in.-thick slices
- ½ cup water
- 1 teaspoon kosher salt, divided
- ¾ teaspoon black pepper, divided
- 4 (6-oz.) skin-on salmon fillets (1 in. thick)
- ½ cup light sour cream
- 2 tablespoons chopped fresh dill
- 1 tablespoon creamy prepared horseradish
Directions
- 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.
- 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.
- Combine sour cream, dill and horseradish in a bowl. Serve with salmon and potatoes.