SHEET PAN SOCKEYE SALMON WITH
SMASHED POTATOES AND SPRING GREENS
ingredients | Serves 4
½ red onion, very thinly sliced
½ cup white vinegar
2 lb small yellow or red potatoes, scrubbed
4 6oz boneless skinless salmon fillets
Humble & Frank WEST COAST SALMON RUB (optional, sub with salt and pepper to season)
Humble & Frank ORIGINAL TARTAR SAUCE
6 cups fresh mixed salad greens, plus lemon wedges to serve
Pre-Heat oven to 425°F.
In a small bowl, pour the vinegar over the onions, season with salt and pepper and set aside. Bring a large pot of salted water to a boil and add whole potatoes. Cook until potatoes are tender, 20-25 minutes.
Strain potatoes and place on a large parchment paper lined sheet pan. With a potato masher or spoon, gently crush each potato until it is about 1/2 -inch thick so that potato is smashed open, but still fairly intact. Drizzle the potatoes generously with olive oil and season with salt and freshly ground pepper. Roast for 20 minutes.
In the meantime, rub salmon fillets with WEST COAST SALMON RUB and drizzle with TARTAR SAUCE, spread on top.
Push the potatoes to the side of the sheet pan and lay salmon next to them. Return the pan to the oven and roast for another 10-12 minutes, until salmon is cooked through and potatoes are crispy.
Top with ORIGINAL TARTAR SAUCE to taste and serve with pickled red onions and lemon wedges. Toss the salad greens with your favourite citrusy vinaigrette and serve.