Salmon with Warm Potato, Mushroom & Celery Salad
Recipe type: Dinner, Entree, Fish
Cuisine: American, Fall, Winter
Prep time: 
Cook time: 
Total time: 
Serves: 2
As written, the recipe will serve 2 with some salad leftover for tomorrow’s lunch.
  • ¾# Salmon Fillet, skin-on
  • ½# Fingerling Potatoes
  • ½# Shiitake Mushrooms, sliced
  • 2 ribs Celery, very thinly sliced
  • ¼ c. Crème Fraîche
  • Lemon Zest & Juice
  • Extra Virgin Olive Oil
  1. Preheat oven to 400°.
  2. Place the potatoes in a medium saucepan filled with cold water. Bring to a boil and boil until the potatoes are tender when poked with the tip of a knife, about 10 minutes.
  3. Place the salmon on a piece of parchment in a small baking dish, skin-side down. Drizzle the flesh with a little olive oil, season with salt, pepper, and the zest of ½ a lemon. Bake until the outside of the fish is opaque, the inside remains slightly translucent, 10-15 minutes (depending on the thickness of your fillet).
  4. Meanwhile, heat about 1 Tbsp. olive oil in a large sauté pan over medium-high heat. Add the mushrooms and sauté until golden and fragrant, about 10 minutes. Season with a pinch of salt.
  5. Drain the potatoes and cut into ¼ in. slices. Toss the potatoes into the pan with the mushrooms. Turn off the heat; add the celery and crème fraîche. Taste. Season with salt, pepper, and about 2 tsp. lemon juice.
  6. Your salmon should be ready. Pull it out of the pan and cut it into 2 portions, pulling the fish off the skin. Serve immediately with the warm potato salad.
Recipe by strawberryplum at