One-Skillet Crispy Skin Salmon Recipe

Servings: 2
Prep time: 1 hour
Total time: 1 hour and 30 minutes

kosher salt and freshly ground black pepper, to taste
2 pieces skin-on salmon
1 pound|450 grams new potatoes
½ cup|125 ml olive oil
2 medium shallots, halved
⅓ cup roughly chopped almonds
¼ cup pepitas
3 tablespoons Gingko vinegar or apple cider vinegar
3 tablespoons finely chopped cilantro
3 tablespoons finely chopped parsley
lemon wedges, to serve

1. Place the salmon filets on a paper towel-lined plate, skin side-up, and refrigerate for 1 hour.
2. Place the potatoes in a large cast-iron skillet and cover with water. Season generously with salt. Bring to a boil and cook until just tender, 10 minutes. Drain and cool until cool enough to handle, then lightly smash.
3. Wipe the skillet clean and add 2 tablespoons oil. Heat over medium. Add the almonds and pepitas and cook until toasted, 3 to 4 minutes. Using a slotted spoon, transfer to a medium bowl to cool, then stir in 3 tablespoons oil, the vinegar, and the herbs. Season with salt and pepper and set the dressing aside.

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