Sauteed Salmon with Chimichurri and Potatoes

Good

% Daily Values based on a 2,000 calorie diet

Step 1

1. Preheat oven to 425 degrees

Step 2

2. Combine potatoes, one tablespoon oil, 1/4 teaspoon salt, and 1/4 teaspoon black pepper in a bowl and toss to coat. Spread potatoes in a single layer over a baking sheet and roast at 425 degrees until tender, 20 to 25 minutes, stirring after 15 minutes

Step 3

3. Stir together onion, parsley, vinegar, oregano, red pepper, 3 tablespoons oil and 1/4 teaspoon salt. Set chimichurri aside

Step 4

4. Heat a large cast iron skillet or grill pan coated with cooking spray over high. Rub salmon with remaining one tablespoon oil. Sprinkle with remaining 1/2 teaspoon salt and 1/2 teaspoon black pepper.

Step 5

5. Add salmon to pan, skin side down and press gently until skin flattens, about 15 seconds. Cook until skin is browned, about four minutes. Flip salmon, cooked to desired degree of doneness, about two minutes for medium rare

Step 6

6. Serve with chimichurri and potatoes