Entree: Faroe Islands – Central Culinary Region – Færøsk laks (Oven-roasted Atlantic salmon fillets seasoned simply in traditional Faroese style and served with boiled potatoes and fresh herbs)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 2

Approximate Time

Prep 15 min

Cook 20 min

Additional 5 min

Total 40 min

Ingredients

- 2 salmon fillets, approx. 6 oz (170 g) each
- 2 tbsp (30 ml) unsalted butter
- 1 tbsp (15 ml) olive oil
- 1 tsp (5 g) coarse sea salt
- 1/2 tsp (1 g) freshly ground black pepper
- 1 lemon, halved and sliced (about 3 oz / 85 g)
- 12 small new potatoes, about 1.5 lb (680 g)
- 2 tbsp (8 g) fresh dill, chopped
- 1 tbsp (15 ml) finely chopped fresh parsley
- 1 tbsp (15 ml) water (for finishing sauce)

Instructions

1. Preheat the oven to 400°F (200°C). Place potatoes in a saucepan, cover with cold water, add 1/2 tsp (2.5 g) salt, bring to a boil, and simmer until tender, 12–15 minutes. Drain and keep warm.
2. Meanwhile, pat salmon fillets dry and season both sides with coarse sea salt and black pepper. In a small ovenproof skillet or baking dish, heat olive oil over medium-high heat until shimmering.
3. Add salmon, skin-side down, and sear 1–2 minutes until the skin firms; turn briefly to color the top edge, about 30 seconds, then remove from heat.
4. Dot the fillets with butter and arrange lemon slices around them. Transfer to the preheated oven and roast until just cooked through, 8–12 minutes depending on thickness.
5. While salmon roasts, toss the drained potatoes with 1 tbsp (15 ml) butter or a drizzle of olive oil, and stir in half the chopped dill and parsley. Keep warm.
6. When salmon is done, remove from oven, spoon any pan juices into a small bowl, add 1 tbsp (15 ml) water and a squeeze of lemon, then whisk to form a light finishing sauce.
7. Plate salmon over the warm potatoes, drizzle with the finishing sauce, and sprinkle remaining dill and parsley over the top. Serve immediately.