Crispy Skin Salmon & Calabrian Mayo
with Roasted Potatoes & Sautéed Veggies
Details
A swoosh of Calabrian mayo adds subtle heat to simply seared salmon, cooked skin-side down until extra crispy. A fresh duo of sautéed zucchini and tomatoes––studded with pops of sweet flavor from golden raisins—is a welcome side.
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Ingredients
2 each
Skin-On Salmon Fillets
12 oz
Potatoes
4 oz
Grape Tomatoes
1 each
Zucchini
½ tbsp
Weeknight Hero Spice Blend (Onion Powder, Garlic Powder, Smoked Paprika & Whole Dried Parsley)
2 tbsp
Golden Raisins
2 tbsp
Mayonnaise
1 tbsp
Red Wine Vinegar
1 ½ tsp
Calabrian Chile Paste
1 oz
Pitted Castelvetrano Olives
Note: Measurements are for 2 serving recipes.
Instructions
step 1
Prepare the ingredients
Preheat the oven to 450°F. Wash and dry the fresh produce. Cut the potatoes into 1/2-inch rounds. Small dice the zucchini. Halve the tomatoes; place in a bowl and season with salt and pepper. Roughly chop the olives. In a bowl, combine the mayonnaise and as much of the chile paste as you'd like, depending on how spicy you'd like the dish to be.
step 2
Roast the potatoes
Line a sheet pan with foil. Transfer the potato rounds to the foil. Drizzle with olive oil and season with salt, pepper, and half the spice blend. Toss to coat and arrange in an even layer. Roast 20 to 24 minutes, or until browned and tender when pierced with a fork. Remove from the oven.
Air Fryer: Cook the potatoes at 400°F for 12 to 16 minutes.
step 3
Cook the vegetables
Meanwhile, in a medium nonstick pan (or large for 4 servings), heat a drizzle of olive oil on medium-high until hot. Add the diced zucchini in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Add the seasoned tomatoes; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until softened. Add the vinegar (carefully, as the liquid may splatter), olives, and raisins. Cook, stirring constantly, 30 seconds to 1 minute, or until combined. Transfer to a bowl. Cover with foil to keep warm. Wipe out the pan.
step 4
Cook the fish & serve your dish
Pat the fish dry with paper towels; season with salt and pepper on both sides. Season only on the skinless side with the remaining spice blend. In the same pan, heat a drizzle 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. Serve the cooked fish with the roasted potatoes and cooked vegetables. Top the fish with the Calabrian mayo. Enjoy!
Air Fryer: Cook the fish at 375°F for 10 to 15 minutes.
The USDA recommends a minimum safe cooking temperature of 145°F for fish.
Ingredients
2 each
Skin-On Salmon Fillets
12 oz
Potatoes
4 oz
Grape Tomatoes
1 each
Zucchini
½ tbsp
Weeknight Hero Spice Blend (Onion Powder, Garlic Powder, Smoked Paprika & Whole Dried Parsley)
2 tbsp
Golden Raisins
2 tbsp
Mayonnaise
1 tbsp
Red Wine Vinegar
1 ½ tsp
Calabrian Chile Paste
1 oz
Pitted Castelvetrano Olives
Note: Measurements are for 2 serving recipes.
Instructions
step 1
Prepare the ingredients
Preheat the oven to 450°F. Wash and dry the fresh produce. Cut the potatoes into 1/2-inch rounds. Small dice the zucchini. Halve the tomatoes; place in a bowl and season with salt and pepper. Roughly chop the olives. In a bowl, combine the mayonnaise and as much of the chile paste as you'd like, depending on how spicy you'd like the dish to be.
step 2
Roast the potatoes
Line a sheet pan with foil. Transfer the potato rounds to the foil. Drizzle with olive oil and season with salt, pepper, and half the spice blend. Toss to coat and arrange in an even layer. Roast 20 to 24 minutes, or until browned and tender when pierced with a fork. Remove from the oven.
Air Fryer: Cook the potatoes at 400°F for 12 to 16 minutes.
step 3
Cook the vegetables
Meanwhile, in a medium nonstick pan (or large for 4 servings), heat a drizzle of olive oil on medium-high until hot. Add the diced zucchini in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Add the seasoned tomatoes; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until softened. Add the vinegar (carefully, as the liquid may splatter), olives, and raisins. Cook, stirring constantly, 30 seconds to 1 minute, or until combined. Transfer to a bowl. Cover with foil to keep warm. Wipe out the pan.
step 4
Cook the fish & serve your dish
Pat the fish dry with paper towels; season with salt and pepper on both sides. Season only on the skinless side with the remaining spice blend. In the same pan, heat a drizzle 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. Serve the cooked fish with the roasted potatoes and cooked vegetables. Top the fish with the Calabrian mayo. Enjoy!
Air Fryer: Cook the fish at 375°F for 10 to 15 minutes.
The USDA recommends a minimum safe cooking temperature of 145°F for fish.