Black Pepper Salmon With Parsley Potatoes

Preparation

1. Step 1

   Put potatoes in a pot of well-salted water. Bring to a boil, then simmer briskly until tender when probed with a skewer, fork or paring knife, 15 to 20 minutes. Drain and let cool slightly. While potatoes are still warm, remove skins with a paring knife (this goes faster if two people do it; otherwise, it’s a meditative chore for one). Return peeled potatoes to pot, cover and keep warm.

2. Step 2

   Heat oven to 400 degrees. 

3. Step 3

   Meanwhile, lay salmon flat in a shallow roasting pan or on a rimmed baking sheet. Season with salt on both sides, and generously sprinkle the pieces with about ½ teaspoon pepper on each side. Leave to absorb seasoning, at least 10 minutes or up to 1 hour, at room temperature. 

4. Step 4

   Put salmon in the oven. Cook until white juices appear on surface and fish begins to flake when poked with a fingertip or fork, 10 to 15 minutes, taking care not to overcook

5. Step 5

   As the salmon bakes, add 2 tablespoons butter, a good pinch of salt and ½ cup water to the pot of potatoes. Set pot over medium-high heat until potatoes are hot, 2 to 3 minutes. Leave in pot.

6. Step 6

   Set a small skillet over medium-high heat. Cut remaining 4 tablespoons butter into chunks and add to pan. Swirl pan and cook until butter begins to foam and brown, about 2 minutes. Squeeze a little bit of juice from 1 lemon wedge over the butter and turn off heat.

7. Step 7

   Add parsley to potatoes, toss gently to coat, and transfer to a warm serving dish.

8. Step 8

   Transfer salmon to a platter or individual plates. Spoon brown butter over fish. Serve with remaining lemon wedges.