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
1/2 cup olive oil
2 medium shallots, halved
1/3 cup roughly chopped almonds
1/4 cup pepitas
3 tablespoons Gingko vinegar or apple cider
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.
4. Wipe the skillet clean and add 3 tablespoons more oil and, working in batches, add the potatoes and shallots. Cook, flipping once, until the potatoes crispy and the onions are golden, 7 to 9 minutes. Push to the side of the skillet (keep the potatoes on top of the shallots if you can). Add the salmon, skin-side down, and cook, gently pressing down on the flesh-side of the salmon using a fish spatula, until the skin is crispy, 4 to 6 minutes. Flip and cook 3 minutes more, until medium-rare. Transfer to a cutting board and arrange the potatoes and shallots in the bottom of the skillet, then add the fish back to the pan. Drizzle with some of the dressing and serve with lemon wedges.