On the side you’ll find potatoes sautéed in caramelized shallots and a citrus herb salad. We love the combination of fresh parsley, dill, and tarragon to balance the richness of salmon and potatoes. Cook, relax, and enjoy!

What you’ll need:
1 lb regular size Yukon gold potatoes
½ oz fresh parsley
¼ oz fresh dill
¼ oz fresh tarragon
1 lemon
2 6-oz salmon fillets
1 large shallot
coarse salt
olive oil
freshly ground black pepper

Equipment:
large pot
colander
microplane or grater
rimmed baking sheet
large skillet

Recipe steps:

1. Cook potatoes
   Preheat oven to 275ºF. Peel potatoes and cut into ½-inch slices. Place potatoes in a large pot, cover with water, and season generously with salt. Bring to a boil and cook until tender, 8­–10 minutes. Drain and return to pot to dry.

2. Prep herbs & make dressing
   Meanwhile, pick leaves from parsley, dill, and tarragon. Zest half of lemon over a medium bowl. Whisk in juice from half a lemon and 2 tablespoons oil. Set aside.

3. Bake salmon
   Place salmon on a rimmed baking sheet and season with salt and pepper. Bake in the oven until just cooked through and opaque, 15–18 minutes (depending on thickness of salmon).

4. Sauté shallot
   Halve, peel, and thinly slice shallot. Heat 2 tablespoons oil in a large skillet over medium. Add shallot and cook, stirring, until golden, about 5 minutes; season with salt. Add potatoes to skillet and sauté until golden, 5 more minutes; season to taste with salt and pepper.

5. Make herb salad
   Add herbs to bowl with dressing and toss to combine; season to taste with salt and pepper.

6. Serve
   Cut remaining lemon half into wedges. Using a spatula, carefully remove salmon from the rimmed baking sheet (it’s OK if the skin sticks to the sheet). Serve alongside potatoes and lemon wedges for squeezing over and top with the herb salad.

See what else is cooking this week!