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Crispy-Skin Salmon with Smashed Lemon, Caper and Olive Oil Potatoes

This is a quick and easy meal to put together that’s suitable for a casual weekday, but also a more special occasion dinner. Salmon is best served medium rare, so it doesn’t take long to cook.

Prep Time

    •    Prep and cook time: 20 minutes
    •    Yield: Serves 4


For smashed potatoes:

    •    3 tbsps dill, chopped
    •    800g waxy potatoes (main)
    •    3 tbsps capers, up to 4 tbsps
    •    1 lemon, finely grated zest and juice
    •    1/4 cup flat leaf (Italian) parsley, chopped
    •    3 tbsps extra virgin olive oil, good quality, up to 4 tbsps

For salmon & asparagus:

    •    1 knob butter
    •    2 bunches asparagus
    •    1 lemon, cut into wedges
    •    4 boneless salmon fillets, 120 - 150g each (skin-on)


  1. Place potatoes in a pot and cover with water and 1 tsp salt.
  2. Bring to the boil and cook until potatoes are tender, 12-15 minutes.
  3. Season both sides of salmon with salt. Heat a drizzle of oil in a large frying pan on medium to high heat.
  4. Cook salmon, skin-side-down, until skin is crispy, 2-3 minutes.
  5. Flip and cook flesh side for a further 1-2 minutes until salmon is almost cooked through (salmon is best served medium rare).
  6. Set salmon aside to rest for a few minutes while you cook the asparagus.
  7. Wash asparagus spears and add to the hot frying pan, cover and steam for about 2 minutes until bright green and just tender.
  8. Add butter and toss with asparagus.
  9. Drain potatoes and gently crush (smash) potatoes with a fork.
  10. Gently toss smashed potatoes with capers, lemon zest and juice, dill, parsley and olive oil, and season to taste with salt and freshly ground black pepper.
  11. To serve: Spoon some potatoes on each plate and top with a piece of salmon and asparagus spears.
  12. Serve with a wedge of lemon on the side.

This great family recipe is thanks to eat well at


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