Crispy Skin Salmon & Creamy Lemon-Caper Sauce with Oven Fries

Crispy Skin Salmon & Creamy Lemon-Caper Sauce

with Oven Fries

40 MIN
2 Servings
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Available Options

  • with Bistro Steaks
    includes two 5.5-oz No Added Hormones, Pasture-Raised Bistro Steaks View recipe
  • with Salmon
    includes two 5-oz Sustainably Sourced Skin-On Salmon Fillets
    • with Salmon

    From the Test Kitchen

    This dish highlights rich, crispy-skin salmon fillets, which we're topping with a tangy and creamy lemon-caper sauce. We're serving it alongside crispy oven fries (coated with our weeknight hero spice blend) and a light arugula salad.
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    • Nutrition
      PER SERVING
    • Calories
      670 Cals (est.)
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    Nutrition Label
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    Please note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.

    fresh
    ingredients
    Crispy Skin Salmon & Creamy Lemon-Caper Sauce with Oven Fries
    Title
    • 2 Skin-On Salmon Fillets
    • 1 clove Garlic
    • 2 oz Arugula
    • 1 Lemon
    • ¾ lb Potatoes
    • 1 Tbsp Capers
    • 2 Tbsps Mayonnaise
    • 1 Tbsp Weeknight Hero Spice Blend (Onion Powder, Garlic Powder, Smoked Paprika & Whole Dried Parsley)
    time-saving
    tips & techniques
    How To: Quarter and Deseed a Lemon
    How To: Slice Steak
    How To: Peel Garlic
    How To: Prep a Steak for Browning
    step-by-step
    instructions
    Cook Along Triangle Created with Sketch.
    Prepare the ingredients & make the lemon-caper sauce
    1 Prepare the ingredients & make the lemon-caper sauce

    Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Cut the potatoes into 1/2-inch-thick sticks. Peel 1 clove of garlic. Using a zester or the small side of a box grater, finely grate into a paste. Roughly chop the capers. Quarter and deseed the lemon. In a bowl, combine the mayonnaise, chopped capers, a pinch of the spice blend, the juice of 1 lemon wedge, and as much of the garlic paste as you’d like. Taste, then season with salt and pepper if desired.

    Roast the potatoes
    2 Roast the potatoes

    Place the potato sticks in a large bowl. Drizzle with 1 tablespoon of olive oil and season with salt, pepper, and the remaining spice blend. Toss to coat. Transfer to a sheet pan and arrange in an even layer. Roast 21 to 23 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

    Cook the fish
    3 Cook the fish

    Once the potatoes have roasted about 10 minutes, pat the fish dry with paper towels; season with salt and pepper on both sides. In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned fish, skin side down. Cook 5 to 7 minutes, or until the skin is browned and crispy. Flip and cook 1 to 2 minutes, or until lightly browned and cooked through.* Turn off the heat. 

    *The USDA recommends a minimum safe cooking temperature of 145°F for fish.

    Make the salad & serve your dish
    4 Make the salad & serve your dish

    In a large bowl, whisk together the juice of remaining lemon wedges and a drizzle of olive oil; season with salt and pepper. Just before serving, add the arugula to the bowl; season with salt and pepper. Gently toss to coat. Taste, then season with salt and pepper if desired. Serve the cooked fish with the roasted potatoes and salad. Top the fish with the sauce. Enjoy! 

    Tips from Home Chefs

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    Crispy Skin Salmon & Creamy Lemon-Caper Sauce

    Prepare the ingredients & make the lemon-caper sauce
    1 Prepare the ingredients & make the lemon-caper sauce

    Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Cut the potatoes into 1/2-inch-thick sticks. Peel 1 clove of garlic. Using a zester or the small side of a box grater, finely grate into a paste. Roughly chop the capers. Quarter and deseed the lemon. In a bowl, combine the mayonnaise, chopped capers, a pinch of the spice blend, the juice of 1 lemon wedge, and as much of the garlic paste as you’d like. Taste, then season with salt and pepper if desired.

    2 Roast the potatoes

    Place the potato sticks in a large bowl. Drizzle with 1 tablespoon of olive oil and season with salt, pepper, and the remaining spice blend. Toss to coat. Transfer to a sheet pan and arrange in an even layer. Roast 21 to 23 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

    Roast the potatoes
    Cook the fish
    3 Cook the fish

    Once the potatoes have roasted about 10 minutes, pat the fish dry with paper towels; season with salt and pepper on both sides. In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned fish, skin side down. Cook 5 to 7 minutes, or until the skin is browned and crispy. Flip and cook 1 to 2 minutes, or until lightly browned and cooked through.* Turn off the heat. 

    *The USDA recommends a minimum safe cooking temperature of 145°F for fish.

    4 Make the salad & serve your dish

    In a large bowl, whisk together the juice of remaining lemon wedges and a drizzle of olive oil; season with salt and pepper. Just before serving, add the arugula to the bowl; season with salt and pepper. Gently toss to coat. Taste, then season with salt and pepper if desired. Serve the cooked fish with the roasted potatoes and salad. Top the fish with the sauce. Enjoy! 

    Make the salad & serve your dish
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