Cast-Iron Spring Salmon & Potato Supper  

Recipe Courtesy of: Lisa Golden Schroeder, cookbook author, editor and blogger at fooddesigns

Prep Time: 5 min | Cook Time: 35 min | Serves: 4

Ingredients:

  • 24 oz. 2-Bite Tasteful Selections® potatoes, halved (Recipe favorites: Sunburst Blend or Ruby Sensation)
  • 3 tbsp. plus 1 tsp. olive oil, divided
  • 1 ½ tsp. garlic salt, divided
  • Freshly ground pepper, to taste
  • 1 lb. salmon fillet (¾-inch thick)
  • 2 tbsp. fresh lemon juice
  • 2 tbsp. Dijon or spicy brown mustard
  • 2 tsp. honey
  • 1/3 c. chopped green onions
  • Fresh thyme leaves, if desired

Directions:

Preheat the oven to 450-degrees, placing a 10-inch cast-iron or ovenproof skillet on the middle rack.

Toss the potatoes with 1 tablespoon oil; season with 1 teaspoon garlic salt and pepper. Spoon them into the hot skillet, spreading them into an even layer. Roast for 20 minutes.

Remove the skillet from the oven; push the potatoes to one side. Brush the fish with 1 teaspoon oil; season with the remaining ½ teaspoon garlic salt and pepper; place the salmon fillet skin-side up in the skillet next to the potatoes. Return the pan to the oven; roast for 5 minutes. Turn the fish and continue roasting for 5-10 minutes or until the potatoes are tender and the fish is done to your liking. Sprinkle with some fresh thyme leaves before serving.

Meanwhile, mix the remaining 2 tablespoons oil, lemon juice, mustard and honey until well blended. Stir in the onion. Serve the sauce with the potatoes and fish.

Variations:

  • Substitute 2 chicken breasts (8 oz. each) for the salmon, cooking them for 15-18 minutes (turning them once) or until no longer pink in center. Add the chicken after the potatoes have roasted for 20 minutes.
  • Substitute 1 lb. pork tenderloin for the salmon fillet, cooking it for 20-25 minutes or until no longer pink in center. Add the tenderloin to the skillet after the potatoes have roasted for 15 minutes.

Recipe Tip(s):

  • The key to making this cooking method work is to use a heavy skillet—cast-iron is perfect if you have one—and heating it until it’s searingly hot. The initial roasting time for the potatoes, spreading them out in a single layer, gives them a head start to becoming crisp on the outside and creamy in the center. If you use 1-bite potatoes you don’t have to cut them in half. Make sure you use good oven mitts to remove the hot skillet from the oven as you add and turn the food.
  • To serve alongside the fish and potatoes, trim 1 lb. fresh asparagus or a large bunch of small spring carrots with tops (trim the tops and slice them in half lengthwise.) Spread them out on a parchment-lined rimmed baking sheet. Drizzle with 2 tablespoons olive oil and season with salt and freshly ground pepper. Slide the pan onto the rack under the cast-iron skillet and roast for 20-25 minutes or until tender and browned. Sprinkle with some halved small cherry tomatoes or a handful of fresh chopped tarragon leaves.