Black-pepper Salmon With Dill Smashed Potatoes Recipe

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Black-Pepper Salmon with Dill Smashed Potatoes

Vicki Butts (lazyme)


Freshly ground black pepper is more distinctive on top of baked salmon, so be sure not to use preground. Serve alongside these homey dill potatoes mashed with olive oil and with plenty of sour cream.

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15 Min
25 Min


1 1/2 lb
small red potatoes (about 1 1/2-inches in diameter)
4 6-oz
salmon steaks, about 3/4-inch thick
1 Tbsp
coarssely ground black pepper
2 Tbsp
extra virgin olive oil
1/4 c
chopped dill
sour cream, accompaniment


1Preheat oven to 375°F with rack in middle.
2Cover potatoes with water in a medium saucepan and season well with salt. Simmer, uncovered, until just tender, 12 to 15 minutes.
3While potatoes cook, pat salmon dry and season with a rounded 1/2 teaspoon salt (total). Put salmon in a lightly oiled 4-sided sheet pan and press pepper on top. Bake until just cooked through, 8 to 10 minutes.
4Drain potatoes, then transfer to a bowl and very coarsely mash. Stir in oil and dill and season with salt.
5Serve salmon with potatoes.

About this Recipe

Course/Dish: Fish
Main Ingredient: Fish
Regional Style: American