The other night I had my best friend over for dinner. The weather was warm, the windows in my apartment were wide open, and the sun was shining. Clearly this weather called for something that said “Hello Spring!”
After DC’s unusually snowy winter, I’m looking forward to using lighter, seasonal, Spring ingredients. This recipe, from Martha Stewart’s new cookbook, Martha Stewart’s Dinner At Home, is the perfect spring time dinner. I served it with roasted Brussels spouts and a leafy salad. But sautéed sugar snap peas, buttered corn, or asparagus would work just fine.
Happy Spring everyone!
Roast Salmon and Potatoes
1 tablespoon plus 2 teaspoons olive oil, plus more for pan
1 found fingerling potatoes or baby potatoes, halved lengthwise
1 fillet (2 pounds) salmon, preferably wild, skin on
Mustard-Herb Butter (see below)
Fresh herbs, plus more leaves for garnish
1. Preheat oven to 400˚F. Brush the bottom of the roasting pan with oil. Place potatoes in pan, season with salt and pepper, and drizzle with 1 tablespoon oil. Toss to coat, and spread in a single layer. Roast 25-30 minutes, turning with a spatula after potatoes being to turn golden underneath (around 15-18 minutes).
2. Season salmon on both sides with salt and pepper. Push potatoes to edges of pan, and place salmon, skin side down, in center of pan. Brush with remaining 2 teaspoons oil, and roast until salmon barely flakes on edges when pressed, 22-25 minutes for medium-rare (pink on the inside).
3. Brush salmon and potatoes with herb butter while still hot. Serve, garnished with herbs and extra butter on the side.
½ cup (1 stick) unsalted butter, room temperature
1 tablespoon Dijon mustard
¼ cup tightly packed small herbs (I used marjoram, chives, and thyme but parsley and chervil would work as well)
Salt and pepper
Stir butter and mustard together in a small bowl until smooth. Stir in the herbs and season with salt and pepper. The compound butter can be made ahead, rolled rightly in parchment paper to form a long, and then wrapped in plastic. Store in the refrigerator up to 1 week (or in the freezer for 1 month).