Servings4
Ingredients
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Instructions
- Boil the potatoes in salted water for 12–15 minutes until tender. Drain and let the steam escape.
- Mix parsley, garlic, oregano, chili flakes, vinegar and 4 tablespoons of olive oil. Season with salt and pepper to make a loose chimichurri.
- Pat the salmon dry and season. Heat the remaining oil in a heavy pan; cook skin-side down for 4–6 minutes, then turn and cook 2–4 minutes more depending on thickness.
- Toss the warm potatoes with half the chimichurri and a squeeze of lemon.
- Serve the salmon with the potatoes and spoon the remaining chimichurri over the fish.
Kitchen note: Pat the salmon dry before frying and turn it only when the surface releases easily from the pan.
Why you'll like this recipe
- Parsley, oregano, garlic, chili and red wine vinegar gives the salmon a clear, balanced flavour without hiding the fish.
- The sides add contrast in texture and freshness: warm potatoes tossed in bright chimichurri.
- You can prepare the vegetables and sauce before cooking the salmon, which keeps the final steps simple.
Tips for better results
- Prepare and measure the sides before you start cooking; salmon itself cooks quickly.
- Check the thickest piece first and stop cooking as soon as it is just done.
- Taste the sauce or dressing at the end and balance richness with lemon or vinegar.
What to serve with it
Serve straight from the pan with the warm potatoes. The chimichurri is mixed separately and spooned over at the end, unlike the oven traybake version.
Storage
Refrigerate cooked leftovers promptly in a covered container and use within 2 days. Reheat gently; the salmon can become dry if overheated.
Common questions
How do I keep salmon from drying out?
Use similarly sized portions, check the thickest piece early and remove the fish as soon as it is just cooked. Resting briefly helps the juices settle.
Can I prepare parts ahead?
Yes. Wash and cut the vegetables and mix the sauce or dressing in advance. For the best texture, cook the salmon close to serving time.