Crispy-Skin Salmon on Potato Mushroom Salad


This dish shows off the importance of contrasting textures and temperatures when assembling a dish. The hot, crisp-skinned salmon tops a warm, soft, earthy mushroom and potato salad; both are surrounded by a cool, tangy tomato citronette (vinaigrette made with citrus instead of vinegar). You'll be amazed how delicious the skin of the salmon gets when cooked this crisp!

Prep Time:
25 mins
Cook Time:
35 mins
Additional Time:
30 mins
Total Time:
1 hrs 30 mins
2 servings


  • ½ pound Yukon Gold potatoes, peeled

  • 2 (4 ounce) skin-on, boneless salmon fillets

  • salt and ground black pepper to taste

  • 9 tablespoons olive oil, divided

  • 1 lemon, juiced, divided

  • 1 teaspoon herb mustard (such as tarragon mustard)

  • 1 cup cherry tomatoes, halved

  • 2 cups mushrooms, cut into 1-inch pieces

  • 1 clove garlic, peeled

  • 1 pinch cayenne pepper, or to taste


  1. Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, 10 to 20 minutes. Drain and cut into bite-size chunks.

  2. Cut 1/2-inch deep slashes lengthwise down the skin-side of each fillet. Season each fillet with salt and black pepper and rub 1/2 teaspoon olive oil into each.

  3. Stir tomatoes, 3 tablespoons olive oil, 1/2 of the lemon juice, herb mustard, salt, and black pepper together in a bowl until well-combined. Cover the bowl with plastic wrap and refrigerate until chilled.

  4. Heat 3 tablespoons olive oil in a nonstick skillet over medium heat. Cook and stir mushrooms and whole garlic clove over medium heat until mushrooms start to wilt, 5 to 10 minutes; remove garlic from skillet. Stir potato chunks, salt, and cayenne pepper into mushrooms; squeeze remaining lemon juice into skillet. Cook and stir until potatoes are crispy and golden, 10 to 12 minutes.

  5. Heat remaining olive oil in a nonstick skillet over medium-high heat. Place salmon, skin-side down, in hot skillet and cook until fish is white about halfway up the sides, 5 to 6 minutes. Flip fish and cook until desired doneness is reached, 3 to 5 minutes more.

  6. Divide potato-mushroom mixture between 2 plates and top each with a salmon fillet. Garnish with tomato mixture.

Nutrition Facts (per serving)

831 Calories
68g Fat
28g Carbs
30g Protein
Nutrition Facts
Servings Per Recipe 2
Calories 831
% Daily Value *
Total Fat 68g 87%
Saturated Fat 10g 50%
Cholesterol 50mg 17%
Sodium 173mg 8%
Total Carbohydrate 28g 10%
Dietary Fiber 4g 13%
Total Sugars 2g
Protein 30g
Vitamin C 18mg 89%
Calcium 52mg 4%
Iron 2mg 11%
Potassium 886mg 19%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.