Salt and Pepper Salmon with Lime Mayonnaise with Potatoes
Elevate your dinner table with this Salt and Pepper Salmon with Lime Mayonnaise and Potatoes, a dish that combines bold flavors and effortless elegance. Perfectly seared salmon fillets, seasoned with a simple yet classic mix of salt and black pepper, are paired with crispy, paprika-spiced roasted potatoes for a comforting yet refined main course. The star of the show is the zesty lime mayonnaise—made with fresh lime juice, fragrant zest, and a hint of garlic—that adds a creamy, citrusy kick to every bite. Ready in just 45 minutes, this recipe is ideal for weeknight dinners or casual entertaining. Serve it with a sprinkle of fresh chives for the perfect finishing touch. Whether you’re craving restaurant-quality seafood at home or looking for a vibrant new way to enjoy salmon, this recipe will not disappoint!
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Recipe Information
Ingredients
- 4 pieces Salmon fillets
- 1.5 teaspoons Salt
- 1 teaspoon Black pepper
- 2 tablespoons Olive oil
- 600 grams Potatoes (small, waxy)
- 1 teaspoon Smoked paprika
- 2 tablespoons Fresh lime juice
- 1 cup Mayonnaise
- 1 clove Garlic (minced)
- 1 tablespoon Chives (finely chopped)
- 1 tablespoon Butter
- 1 teaspoon Lime (zest)
Instructions
Start by preparing the lime mayonnaise: In a small bowl, whisk together the mayonnaise, fresh lime juice, lime zest, minced garlic, and chopped chives. Cover and refrigerate until ready to serve.
Preheat the oven to 200°C (400°F) and line a baking sheet with parchment paper.
Wash the small potatoes and halve them. Place the potatoes on the prepared baking sheet, drizzle with 1 tablespoon of olive oil, and season with 1 teaspoon of salt, 1/2 teaspoon of black pepper, and smoked paprika. Toss to coat evenly.
Roast the potatoes in the oven for 25-30 minutes, or until golden and tender, tossing halfway through cooking for even browning.
While the potatoes are roasting, prepare the salmon. Pat the salmon fillets dry with paper towels, then season on both sides with the remaining 1/2 teaspoon of salt and 1/2 teaspoon of black pepper.
Heat 1 tablespoon of olive oil and 1 tablespoon of butter in a large non-stick skillet over medium-high heat. Once the butter has melted and the skillet is hot, place the salmon fillets skin-side down in the pan.
Cook the salmon for 4-5 minutes on the skin side without moving, until the skin is crispy. Flip the salmon carefully and cook for another 2-3 minutes on the other side, until the salmon is opaque and flakes easily with a fork.
Remove the salmon from the skillet and let it rest for 2-3 minutes.
To serve, plate the roasted potatoes alongside the salmon fillets. Add a generous dollop of lime mayonnaise on the side or drizzle it over the salmon. Garnish with additional chopped chives if desired.
Nutrition Facts
Calories |
3490 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 269.1 g | 345% | |
| Saturated Fat | 34.7 g | 174% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 468 mg | 156% | |
| Sodium | 4603 mg | 200% | |
| Total Carbohydrate | 159.3 g | 58% | |
| Dietary Fiber | 19.0 g | 68% | |
| Total Sugars | 5.8 g | ||
| Protein | 117.2 g | 234% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 91 mg | 7% | |
| Iron | 9.4 mg | 52% | |
| Potassium | 2703 mg | 58% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
