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

Crispy Skin Salmon & Creamy Lemon-Caper Sauce

with Oven Fries

40 MIN
-$0.05/serving 2 Servings
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Available Options

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

    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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    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 Steaks
    • 1 Tbsp Capers
    • 1 clove Garlic
    • 2 oz Arugula
    • 1 Tbsp Weeknight Hero Spice Blend (Onion Powder, Garlic Powder, Smoked Paprika & Whole Dried Parsley)
    • 1 Lemon
    • 2 Tbsps Mayonnaise
    • ¾ lb Potatoes

    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 steaks
    3 Cook the steaks

    Once the potatoes have roasted about 5 minutes, pat the steaks dry with paper towels; season with salt and pepper on all sides. In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned steaks. Cook, turning occasionally, 8 to 10 minutes for medium-rare (125°F), or until browned and cooked to your desired degree of doneness.* Transfer to a cutting board and let rest at least 5 minutes. 

    *The USDA recommends a minimum safe cooking temperature of 145°F for steak. Cook the steaks an additional 2 to 3 minutes to achieve this.

    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. Find the lines of muscle (or grain) on the rested steaks; slice crosswise against the grain. Serve the sliced steaks with the roasted potatoes and salad. Top the steaks with the sauce. Enjoy!

    Make the salad & serve your dish
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