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1
Run your finger up and down the center of the salmon feeling for any pin bones.
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2
Remove any that you find with a needle-nosed pliers or tweezers.
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3
With a sharp knife cutting across the width of the salmon, divide it into 4 equal portions.
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4
Lightly salt the salmon and let sit a couple minutes; this will help you get crispy skin.
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5
Heat a 2-count, about 2 tablespoons, of olive oil in a large skillet over medium-high heat until the oil is almost smoking.
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6
Season the salmon with pepper, and rub about 1 1/2 tablespoons butter on the skin side of each fillet.
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7
Add the salmon to the pan, skin-side down.
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8
To get super crispy skin, cook the salmon almost to completion, about 6 minutes.
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9
Flip the salmon and cook until flesh side is nicely seared, 1 to 2 minutes.
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10
Transfer the salmon to a platter and serve with the Smashed Potatoes.
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11
1 1/2 to 2 pounds red bliss potatoes
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12
Kosher salt and freshly ground black pepper
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13
Extra-virgin olive oil
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14
3 tablespoons unsalted butter
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15
1 (10-ounce) box frozen pearl onions, defrosted
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16
Pinch sugar
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17
Splash freshly squeezed lemon juice
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18
5 slices lemon
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19
2 (10-ounce) boxes frozen peas, defrosted
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20
1 lemon, zested
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21
Kosher salt and freshly-ground black pepper
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22
1/4 cup roughly chopped flat-leaf parsley
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23
2 heaping tablespoons roughly chopped fresh dill
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24
1 bunch watercress, stems trimmed just above the rubber band
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25
Put the potatoes into a large pot, cover them with cold water, and add a large pinch of salt.
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26
If they're large, cut them in half.
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27
Bring to a boil and simmer until the potatoes are fork tender, 20 to 30 minutes.
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28
Drain.
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29
Stick a fork into the potatoes, 1 at a time, lift them out of the colander and peel with a paring knife.
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30
Toss the potatoes into a bowl and roughly crush them.
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31
Drizzle with olive oil and season with salt and pepper.
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32
Heat 2 tablespoons olive oil with the butter in a medium saucepan over medium heat until the butter melts.
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33
Add the pearl onions, sugar, and lemon juice and cook, stirring frequently, until the onions are browned, 5 to 6 minutes.
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34
Add the lemon slices, peas, and lemon zest and continue cooking until the peas are hot.
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35
Season with salt and pepper.
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36
Dump the vegetables over the potatoes in the bowl, drizzle with extra-virgin olive oil add the parsley and dill and taste for salt and pepper.
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37
Scatter the watercress over the top, fold it in just until it wilts and call it a day.
