Seared Salmon with Golden Baby Potatoes and Cucumber Salad
Pan-seared salmon fillets with a crisp golden crust are paired with roasted baby potatoes and a refreshing cucumber salad dressed in a lemon-herb vinaigrette. This meal blends warmth and freshness — rich, flaky salmon meets cool, crunchy cucumber for a perfect weeknight dinner or elegant lunch.
Prep time: 15 minutes
Cook time: 25 minutes
Total time: 40 minutes
Serves: 2–3
Ingredients
For the Salmon:
2–3 salmon fillets (150–180 g each)
Salt and black pepper, to taste
1 tsp garlic powder
1 tsp paprika
1 tbsp olive oil
Juice of ½ lemon
For the Golden Baby Potatoes:
400 g baby (new) potatoes, halved
1½ tbsp olive oil
½ tsp garlic powder
½ tsp dried oregano or rosemary
Salt and black pepper, to taste
For the Cucumber Salad:
1 large cucumber, thinly sliced
½ small red onion, very thinly sliced
1 tbsp fresh dill or parsley, chopped
1½ tbsp olive oil
1 tbsp lemon juice
½ tsp honey or maple syrup
Salt and pepper, to taste
Instructions
1. Roast the Potatoes
Preheat oven to 200°C (400°F).
Toss halved baby potatoes with olive oil, garlic powder, oregano, salt, and pepper.
Spread on a baking sheet and roast for 20–25 minutes, stirring halfway through, until golden and crisp.
2. Prepare the Cucumber Salad
In a bowl, combine cucumber, red onion, and herbs.
In a small bowl, whisk together olive oil, lemon juice, honey, salt, and pepper.
Pour dressing over the salad, toss well, and refrigerate while cooking the salmon.
3. Sear the Salmon
Pat salmon fillets dry and season both sides with salt, pepper, garlic powder, and paprika.
Heat olive oil in a skillet over medium-high heat.
Place salmon fillets skin-side down and sear for 4–5 minutes, until the skin is crispy and the bottom golden.
Flip and cook another 2–3 minutes, until salmon is opaque and just cooked through.
Add butter and a squeeze of lemon juice to finish.
4. Assemble and Serve
Plate the roasted baby potatoes alongside the seared salmon.
Add a generous portion of the cucumber salad on the side.
Optionally, drizzle a bit of the lemon dressing from the salad over the salmon for extra freshness.
Notes & Tips
Don’t overcrowd the pan when searing salmon — it helps keep that crisp golden crust.
You can use Greek yogurt lemon sauce or tzatziki as a creamy topping.
Substitute baby potatoes with sweet potatoes or cauliflower for a lighter variation.
If you want everything in one pan, pan-roast the potatoes first, then add salmon after removing them.
Frequently Asked Questions
Q: Can I use skinless salmon?
A: Yes, but sear it gently — skin helps protect the fillet from drying out.
Q: Can I make the cucumber salad ahead?
A: Yes! It keeps well in the fridge for up to 1 day. Just drain any excess liquid before serving.
Q: What other dressings can I use?
A: Try a yogurt-dill dressing, mustard vinaigrette, or tahini-lemon sauce for variation.
Nutritional Information
Calories: 480 kcal
Protein: 36 g
Fat: 28 g
Carbs: 22 g
Fiber: 4 g
Sugars: 3 g