Green Goddess Salmon With Potatoes and Snap Peas

By Sarah Copeland

Updated Aug. 3, 2021

Green Goddess Salmon With Potatoes and Snap Peas
Ryan Liebe for The New York Times. Food Stylist: Barrett Washburne.
Total Time
25 minutes
Rating
4(1,600)
Comments
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A sheet pan and a broiler are the secret to many easy weeknight meals. In this particularly vibrant dish, they impart a complex grill-like flavor to salmon and potatoes, which are broiled simultaneously on the same sheet pan. While they cook, you’ll blend together a lively green goddess dressing of fresh herbs, yogurt, mayonnaise, garlic and anchovies. When the oven timer chimes, toss the roasted potatoes with raw cucumbers and snap peas. Serve alongside the just-flaky salmon and dollop with the verdant dressing. The crunchy vegetables, warm potatoes, tender fish and creamy dressing make for an unexpected though delightful combination. (For the dressing, tarragon, dill, parsley or cilantro will provide a familiar flavor to this classic sauce, but mint or arugula will work, too.)

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Ingredients

Yield:4 servings
  • 1½pounds small new or baby potatoes, halved or quartered if large
  • 4tablespoons olive oil
  • Fine sea salt and black pepper
  • 1(1½-pound) piece skin-on center-cut salmon
  • 1packed cup parsley leaves
  • 1packed cup mixed herbs, such as chives, mint, dill, basil or cilantro, plus a few sprigs of dill, for garnish
  • 2anchovy fillets
  • 1 to 2garlic cloves
  • 1lemon, zested and halved
  • ½cup whole-milk yogurt
  • ½cup mayonnaise
  • 8ounces snap peas, trimmed and halved on the bias (about 2 cups)
  • 4small cucumbers, halved lengthwise and cut on the bias into 1-inch pieces (about 1 ¼ pounds)
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

890 calories; 60 grams fat; 11 grams saturated fat; 0 grams trans fat; 22 grams monounsaturated fat; 22 grams polyunsaturated fat; 45 grams carbohydrates; 7 grams dietary fiber; 8 grams sugars; 43 grams protein; 1528 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Heat the broiler to high with the rack about 6 inches from the broiler. On a sheet pan lined with aluminum foil, toss the potatoes with 2 tablespoons oil, season with salt and pepper and spread out in an even layer. Broil until crispy and brown and just getting tender, about 10 minutes, turning with a spatula halfway through.

  2. Step 2

    Meanwhile, rub the remaining 2 tablespoons oil on both sides of the fish and season generously with salt and pepper. Remove the sheet pan from the oven, move the potatoes to the edges and nestle the fish between them, skin-side up. Broil until the skin is crispy, about 5 minutes. With a large spatula, flip the fish and continue to broil until the fish flakes easily but the center is still pink and glossy, 3 to 5 minutes. (If the potatoes are done after cooking the fish on the first side, pull them from the oven and transfer to a large serving bowl. If not, leave them until the fish is cooked to your desired doneness.)

  3. Step 3

    While the fish cooks, combine the parsley, mixed herbs, anchovy, garlic, lemon zest, yogurt and mayonnaise in a blender and purée until thick and uniformly green. Taste and season with salt and pepper as needed.

  4. Step 4

    Remove the fish and potatoes from the oven. Scrape the potatoes into a large bowl and toss with the snap peas and cucumbers; squeeze half the lemon over the top, season with salt and pepper and toss again. Cut the remaining lemon half into 4 wedges.

  5. Step 5

    Transfer the fish and vegetables to a platter and serve the dressing on the side; or divide the fish and vegetables among four plates and dollop with dressing. Sprinkle with dill and serve with lemon wedges.

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Ratings

4 out of 5
1,600 user ratings
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Comments

Rob

"Step 3 While the fish cooks, combine the parsley, mixed herbs, anchovy, garlic, lemon zest, yogurt and mayonnaise in a blender and purée until thick and uniformly green. Taste and season with salt and pepper as needed." Great way to get involved and burn your fish and potatoes. I laugh when recipes do this, like they're saving you time. Make your sauce first and then give your attention to the fish. Hey, do some clean up while you're waiting, but don't try to be a Top Chef contestant.

nathan

Just a note that silpats burn in the broiler!

Jennifer Mann

I second the asparagus idea. I cut it into 1 1/2” lengths, tossed it with olive oil and S&P, and broiled it with fish for the last five minutes. Delish!

Annie

Blanch potatoes for five minutes. Scoop out with a slotted spoon and drop in snap peas for one minute. I didn’t foil line the sheet pan but instead cut a small sheet for the fish. This gave the fish a nice oil bath and let me toss everything together at the end without another bowl.

Evie

Made it with what I had on hand - only dill, no other herbs :(. Did not have snap peas. We both really liked it, even with those limits. Times seemed about right for our broiler. This will join the salmon rotation.

Crazy cat lady

This is a superb recipe. I actually used 5% Greek yogurt (Fage), and it came out just fine.

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