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Potato-Crusted Salmon With Tomato and Arugula Relish

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“It's always nice to be told to eat something fatty. Fat simply makes things taste better, and that's why salmon, which is good-for-you omega-3 fatty acids, is such a great choice on a healthy diet, especially if you just can't face another boneless skinless chicken breast!! The warm relish, made with peppery arugula, roasted tomatoes and peppers, creates an excellent balance to the assertive flavor of the salmon, Plus, a crust of thinly sliced Yukon Gold potatoes gives the salmon a welcome crunch.”

Ingredients Nutrition


  1. Heat oven to 400°F Line 2 baking sheets with foil, then brush 1 teaspoons of the oil over each.
  2. Arrange tomato slices in a single layer over one of the baking sheets. Season with 1/4 teaspoons each of the salt and pepper. Roast tomatoes for 20-25 minutes, then cut into 1-inch chunks. Set aside.
  3. Use the slicing side of a box grater or mandoline. Slice potatoes into very thin disks, discarding ends. Arrange potato slices in a single layer on second baking sheet.
  4. Add them to oven and roast until golden brown and crispy, about 15 minutes. Set aside.
  5. While potatoes and tomatoes roast, remove any bones from the salmon. Season both sides wirth 1/4 teaspoons each of salt and pepper.
  6. In a large oven-safe skillet over medium-high, heat remaining 2 teaspoons oil. When oil is very hot, slide salmon fillets into pan and cook until golden on underside, about 5 minutes. Carefully turn salmon over and cook until golden brown on the second side, about another 4 minutes.
  7. Place skillet in oven. Bake for about 5 minutes or until salmon is just opaque at the center. Transfer fish to serving plates and cover to keep warm.
  8. Return skillet to medim heat on stovetop. Add peppers, arugula and capers. Stir until greens are wilted, 1-2 minutes.
  9. In a small bowl, stir together vinegar and cornstarch, then add mixture to skillet. Add tomatoes and stir until relish is heated through and slightly thickened, 1-2 minutes.
  10. Top each serving of salmon with potato slices and arugula and tomato relish.

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