Black-Pepper Salmon with Dill Smashed Potatoes

4.5(13)

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.

by Andrea Albin·published 2009-05-21

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Servings

Makes 4 servings

Total time

30 min

Calories / serving

—

Ingredients (6)

serves

1 1/2 pound small red potatoes (about 1 1/2 inches in diameter)
4 (6-to 7-ounce) salmon steaks (3/4 inch thick)salmon
1 tablespoon coarsely ground black pepperpepper
2 tablespoons extra-virgin olive oilolive-oil
1/4 cup chopped dilldill
Accompaniment: sour creamcream

Instructions (5 steps)

01Preheat oven to 375°F with rack in middle.
02Cover potatoes with water in a medium saucepan and season well with salt. Simmer, uncovered, until just tender, 12 to 15 minutes.
03While 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.
04Drain potatoes, then transfer to a bowl and very coarsely mash. Stir in oil and dill and season with salt.
05Serve salmon with potatoes.

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