Crispy-Smashed Yukons with Pan-Seared Salmon & Mustard-Dill Lemon Sauce
A restaurant-feeling fish dinner that’s weeknight-easy: pan-seared salmon with a quick mustard-dill pan sauce, plus crispy smashed Yukon golds and bright lemony greens.
Back to full listIngredients
- Fresh Atlantic Salmon Fillet Farm Raised (sustainably sourced) ~0.75–1 lb (2 fillets) $10.99/lb
- Yukon Gold Potatoes ~1 lb $1.29/lb
- Organic Green Onions 2 green onions, thin-sliced $1.99
- Simple Truth Organic® Baby Dill 2 Tbsp chopped (optional but great) $2.49
- Simple Truth Organic® Fresh Lemons Bag (or single lemon) 1 lemon (zest + 2 Tbsp juice) $4.99 (bag) or $1.29 each
- Organic Kale (or Organic Spinach) About 6 oz (half bunch) $2.79
Instructions
- Prep: Heat oven to 450°F. Scrub ~1 lb Yukon Gold potatoes ($1.29/lb) and cut into 1 1/2-inch chunks.
- Oven (potatoes): Boil potato chunks in salted water for 10–12 minutes until just tender. Drain well, then spread on a sheet pan. Smash each piece with a fork, drizzle with 1 Tbsp oil, and sprinkle with 1/2 tsp salt + pepper. Roast at 450°F for 18–20 minutes until crisp.
- Prep: While potatoes roast, pat dry ~0.75–1 lb salmon fillets ($10.99/lb). Season with 3/4 tsp salt and pepper. Thin-slice 2 green onions ($1.99). Chop 2 Tbsp dill ($2.49) if using. Zest and juice 1 lemon (about 2 Tbsp juice) ($1.29 each or from $4.99 bag).
- Stove (salmon): Heat 1 tsp oil in a nonstick or well-seasoned skillet over medium-high. Sear salmon skin-side down (or presentation side) 3–4 minutes until well browned. Flip and cook 2–4 minutes more (target 125–130°F for medium). Transfer to a plate.
- Stove (pan sauce): Reduce heat to medium. Add 2 Tbsp water to the hot skillet and scrape up browned bits. Stir in 1 Tbsp Dijon mustard (pantry) + 2 Tbsp lemon juice (from the lemon) + 1 Tbsp chopped dill ($2.49) and half the sliced green onions ($1.99). Taste and salt/pepper as needed.
- Stove (greens): In a second pan or the emptied salmon pan after sauce is made, wilt ~6 oz kale ($2.79) with 2 Tbsp water and a pinch of salt for 2–3 minutes (or sauté in 1 tsp oil if you prefer). Finish with a little lemon zest.
- Serve: Plate crispy smashed potatoes, a mound of lemony greens, and salmon. Spoon mustard-dill pan sauce over salmon and sprinkle remaining green onions on top.
Cook time: 35 minutes
Estimated cost: $14–20
Health notes: Estimated per serving: ~780–950 calories depending on salmon portion and oil. High in omega-3s; potatoes provide potassium; add extra greens for fiber. To lighten, use 1 tsp oil for searing and thin sauce with a splash of broth/water.
Drink pairing: Salmon loves white wines with good acid and a touch of texture. If you keep the mustard-dill sauce on the lighter side, go fresh and zesty; if you make it richer, choose a slightly rounder white. Great matches: Sauvignon Blanc, Chardonnay.