Coho Salmon with Dill Caper Sauce & Garlic Roasted Redskins and Brussels Sprouts
Serves: 4
  • 1½ lbs small redskin potatoes, quartered
  • 1 lb. brussels sprouts, halved
  • 6-8 cloves garlic, minced
  • 1 tsp. kosher salt, plus more to taste
  • ¼-1/2 tsp ground black pepper, plus more to taste
  • ¼ cup + 2 TBSP olive oil
  • ¼ cup plain greek yogurt
  • 2 TBSP mayonnaise
  • 2 TBSP fresh chopped dill
  • 2 TBSP capers
  • 1 TBSP juice from the capers
  • 4 6oz fillets coho salmon (or other kind of salmon)
  1. Preheat oven to 400 degrees F., and line a rimmed baking sheet with foil.
  2. Halve the brussels sprouts, and cut the potatoes into quarters. (Or, if they are larger, dice them into about 1 inch pieces.) Place into a large bowl, and toss to combine along with the garlic, salt, pepper, and ¼ cup olive oil. Spread onto the prepared baking sheet, and bake for 50-60 minutes, or until browned and crispy, stirring a couple of times during cooking to ensure even browning.
  3. In a small bowl or glass measuring cup, stir together the greek yogurt, mayonnaise, dill, capers, and caper juice. Add several good grinds of fresh cracked black pepper, then taste and add a small pinch of salt if needed (keep in mind that capers usually have lots of salt in them, and depending on the capers you use you may not need to add any). Set the sauce aside.
  4. When the potatoes and brussels sprouts are almost done, start on the salmon. Pat salmon fillets dry with a paper towel, then season with salt and pepper on both sides.
  5. Heat a non-stick skillet over medium-high heat, and add two TBSP olive oil. Place the salmon into the pan skin-side down, and let cook for 4-5 minutes. Flip, and cook for another 3-4 minutes, or until the salmon is just barely opaque in the center, and flakes easily with a fork.
  6. Remove from the pan, and serve immediately with plenty of potatoes and brussels sprouts, a spoonful of sauce, and a sprinkling of fresh snipped dill for garnish.
When cooking salmon, remove it from the fridge and let it come to room temperature for about an hour before cooking it, this will ensure it cooks through evenly.

Optional: for even more flavor, I sometimes like to add about 1 TBSP fresh chopped herbs to the potatoes and brussels sprouts once they're done cooking. Whatever you have on hand will do -- rosemary, thyme, parsley, or more fresh dill are all great -- just toss to combine prior to serving.
Recipe by Will Cook For Friends at