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Brown dinner plate with roasted salmon fillet with green sauce next to crispy potato wedges and roasted sliced fennel with a fork.

Salmon & Bacon Roasted Potatoes

celery root remoulade

STARS

Fresh salmon gets a dusting of fresh herbs before being roasted to pink perfection. Hearty fingerling potatoes tossed with bacon bring richness to this tender fillet. On the side, serve julienned celery root tossed in a crème fraîche-based remoulade—a French sauce perfect for bringing zest to seafood.
difficultyDifficulty Level
EasyEasyEasy
difficulty
Total Time:  40 minutes
Active Time:  20 minutes
Ingredients

Herb Lemon Roasted Fingerling Potatoes

  • 1½ pounds fingerling potato halves
  • 2 teaspoons fresh thyme leaves
  • ½ cup fresh Italian parsley, chopped
  • 2 tablespoons canola oil
  • 1 teaspoon kosher salt
  • ½ teaspoon ground black pepper
  • 1 lemon, juiced

Salmon

  • 1 lemon, roughly chopped
  • ½ cup parsley, chopped
  • 2 garlic cloves
  • ½ cup canola oil
  • 1 teaspoon salt
  • 4 salmon fillets
  • 2 fennel bulbs, sliced thinly
  • 8 ounces bacon
  • ¼ cup chopped parsley

Celery Root Remoulade

  • 1 celery root, sliced thinly
  • ½ cup chopped dill
  • ½ cup sour cream
  • 1 tablespoon capers
  • 2 tablespoons apple cider vinegar
  • Salt and pepper, to taste
Directions
1
Preheat the oven to 375°F. 
2
Toss the potatoes on a baking sheet with the oil, salt, and pepper. Roast until the potatoes are fork-tender, but not mushy, about 20 minutes. Let cool, then toss the potatoes with thyme, parsley, and lemon juice. 
3
Combine the lemon, parsley, garlic, oil and salt in a blender until mostly smooth. 
4
Coat the salmon with the gremolata on a baking sheet and roast until cooked through, 10-15 minutes. 
5
Toss the fennel with 1 tablespoon oil, salt and pepper on a baking sheet. Roast for 8 minutes, or until golden. 
6
Meanwhile, heat a skillet over medium and cook the bacon until crisp, turning once. Transfer to a paper towel-lined plate and chop or crumble when cool.
7
In a large bowl, toss together all of the celery root remoulade ingredients. Season with salt and pepper. 
8
To serve, divide the roasted potatoes, fennel, and salmon between plates. Top with celery root remoulade, crumbled bacon and parsley.

Salmon & Bacon Roasted Potatoes

celery root remoulade

STARS

Fresh salmon gets a dusting of fresh herbs before being roasted to pink perfection. Hearty fingerling potatoes tossed with bacon bring richness to this tender fillet. On the side, serve julienned celery root tossed in a crème fraîche-based remoulade—a French sauce perfect for bringing zest to seafood.
difficultyDifficulty Level
EasyEasyEasy
difficulty
Total Time:  40 minutes
Active Time:  20 minutes
Servings:  4

Ingredients

Herb Lemon Roasted Fingerling Potatoes

  • 1½ pounds fingerling potato halves
  • 2 teaspoons fresh thyme leaves
  • ½ cup fresh Italian parsley, chopped
  • 2 tablespoons canola oil
  • 1 teaspoon kosher salt
  • ½ teaspoon ground black pepper
  • 1 lemon, juiced

Salmon

  • 1 lemon, roughly chopped
  • ½ cup parsley, chopped
  • 2 garlic cloves
  • ½ cup canola oil
  • 1 teaspoon salt
  • 4 salmon fillets
  • 2 fennel bulbs, sliced thinly
  • 8 ounces bacon
  • ¼ cup chopped parsley

Celery Root Remoulade

  • 1 celery root, sliced thinly
  • ½ cup chopped dill
  • ½ cup sour cream
  • 1 tablespoon capers
  • 2 tablespoons apple cider vinegar
  • Salt and pepper, to taste

Directions

1
Preheat the oven to 375°F. 
2
Toss the potatoes on a baking sheet with the oil, salt, and pepper. Roast until the potatoes are fork-tender, but not mushy, about 20 minutes. Let cool, then toss the potatoes with thyme, parsley, and lemon juice. 
3
Combine the lemon, parsley, garlic, oil and salt in a blender until mostly smooth. 
4
Coat the salmon with the gremolata on a baking sheet and roast until cooked through, 10-15 minutes. 
5
Toss the fennel with 1 tablespoon oil, salt and pepper on a baking sheet. Roast for 8 minutes, or until golden. 
6
Meanwhile, heat a skillet over medium and cook the bacon until crisp, turning once. Transfer to a paper towel-lined plate and chop or crumble when cool.
7
In a large bowl, toss together all of the celery root remoulade ingredients. Season with salt and pepper. 
8
To serve, divide the roasted potatoes, fennel, and salmon between plates. Top with celery root remoulade, crumbled bacon and parsley.