Mustard-Broiled Salmon With New Potato Salad

Photo by Marcus Nilsson
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  • Serves 4
  • Hands-On Time
  • Total Time
  • Nutritional Information

    Nutritional Information

    Per Serving

    • Calories 489 calories
    • Fat 20 g
    • Sat Fat 7 g
    • Cholesterol 124 mg
    • Sodium 672 mg
    • Protein 39 g
    • Carbohydrate 35 g
    • Sugar 4 g
    • Fiber 5 g


  1. Check 1 1/2 pounds new potatoes
  2. Check kosher salt and black pepper
  3. Check 3/4 cup crème fraîche or sour cream
  4. Check 2 tablespoons fresh lemon juice
  5. Check 1 small fennel bulb, thinly sliced
  6. Check 4 6-ounce salmon fillets, skin removed
  7. Check 3 tablespoons Dijon mustard
  8. Check 1/4 cup fresh dill, chopped


  1. Adjust oven rack to 6 inches below heat source. Heat broiler.
  2. Place the potatoes in a pot, cover with cold water, and bring to a boil. Add 1 teaspoon salt, reduce heat, and simmer until tender, about 15 minutes. Drain, run under cold water, then cut into quarters.
  3. Meanwhile, in a bowl, combine the crème fraîche, 1 tablespoon lemon juice, 1 teaspoon salt, and ¼ teaspoon pepper. Stir in the potatoes and fennel.
  4. Place the salmon on a parchment- or foil-lined baking sheet. In a bowl, combine the mustard and remaining lemon juice. Spread over the top of the salmon.
  5. Broil the salmon until it is the same color throughout, 6 to 8 minutes, depending on the thickness.
  6. Divide the salmon and salad among individual plates and sprinkle with the dill.