Name: Roasted Salmon with Potatoes and Herbed Crème Fraîche
Ingredients: 1½ pound small waxy potatoes, scrubbed; Kosher salt; 2 tablespoons olive oil; 1 1½-lb. piece skin-on salmon; 1 tablespoon olive oil, plus more for drizzling; Kosher salt; ½ cup crème fraîche; 2 tablespoons chopped fresh chives, dill, and/or tarragon, plus tarragon and dill sprigs for serving; 2 radishes, trimmed, thinly sliced

Ingredients

1½ pound small waxy potatoes, scrubbed
Kosher salt
2 tablespoons olive oil
1 1½-lb. piece skin-on salmon
1 tablespoon olive oil, plus more for drizzling
Kosher salt
½ cup crème fraîche
2 tablespoons chopped fresh chives, dill, and/or tarragon, plus tarragon and dill sprigs for serving
2 radishes, trimmed, thinly sliced

Steps

Place potatoes in a medium saucepan and add cold water to cover by 1”; season with salt. Bring to a boil, reduce heat, and simmer until tender, 15–20 minutes; drain and pat dry. Let cool slightly, halve potatoes and toss with oil; season with salt.
Preheat oven to 400°. Place salmon, skin side down, on a parchment-lined rimmed baking sheet; rub with 1 Tbsp. oil and season with salt. Roast until medium-rare (mostly opaque but still slightly translucent in the center), 10–15 minutes. Break up salmon into pieces, removing skin if desired.
Whisk crème fraîche and chopped herbs in a small bowl; season with salt.
Spread herbed crème fraîche on plates and top with salmon, potatoes, radishes, and tarragon and dill sprigs; drizzle with oil.
For a rich dish like this, Erickson likes àMaurice Cellars 2012 Columbia Valley Viognier ($28), a white with hints of honey from one of her favorite local wineries.