🍽️ Topped Potato with Herb Pepperoncini Aioli, Microgreens & Hot Honey Garlic Roasted Salmon
Description:
This restaurant-worthy dish layers a crispy roasted potato base with buttery hot honey-garlic salmon, a creamy pepperoncini-herb aioli, and a final touch of fresh microgreens. It’s bold, balanced, and full of texture — perfect for dinner parties or elevated weeknight meals.
🧂 Ingredients:
For the Salmon:
- 2 salmon fillets (about 6 oz each)
- 2 tbsp honey (use hot honey or regular + 1/4 tsp chili flakes)
- 2 cloves garlic, minced (or 1 tsp garlic paste)
- 1 tbsp olive oil
- 1 tbsp soy sauce (optional, adds umami depth)
- Salt & pepper to taste
For the Topped Potato Base:
- 2 large Russet or Yukon gold potatoes
- Olive oil, salt & pepper
- Optional: garlic powder, paprika, or rosemary for seasoning
Herb Pepperoncini Aioli:
- 1/3 cup mayonnaise (or Greek yogurt for a lighter version)
- 2–3 pepperoncini peppers, finely chopped
- 1 tsp lemon juice or white wine vinegar
- 1 tbsp fresh herbs, chopped (like dill, parsley, or chives)
- 1 clove garlic, grated or mashed
- Salt & pepper to taste
To Finish:
- Microgreens (like arugula, radish sprouts, or pea shoots)
- Extra drizzle of hot honey
🔪 Instructions:
1. Prep & Roast the Potatoes:
- Preheat oven to 425°F (220°C).
- Scrub and slice potatoes in half lengthwise. Rub with olive oil, season with salt, pepper, and optional spices.
- Roast cut-side down on a parchment-lined tray for 30–35 minutes, until crisp and golden on the bottom and tender inside.
2. Roast the Salmon:
- In a small bowl, mix honey, garlic, olive oil, soy sauce, and chili flakes (if not using hot honey).
- Place salmon fillets on a lined baking sheet. Season lightly with salt and pepper.
- Spoon or brush the honey-garlic glaze over each fillet.
- Roast in the oven (same temp) for 10–12 minutes, until flaky and caramelized on top.
3. Make the Aioli:
- Stir together mayo, pepperoncini, garlic, lemon juice, herbs, salt, and pepper.
- Chill until ready to serve.
4. Assemble:
- Place each roasted potato half on a plate.
- Top with a generous spoon of herb pepperoncini aioli.
- Add a fillet of roasted salmon on top.
- Garnish with microgreens and drizzle with extra hot honey for a glossy finish.
📝 Notes:
- You can make the aioli 1–2 days ahead for deeper flavor.
- Sub sweet potato for a sweeter contrast or use smashed baby potatoes.
- Swap pepperoncini with pickled jalapeños for a spicier twist.
- This works well with air fryer potatoes too!
💡 Tips:
- Roast potatoes and salmon simultaneously for efficiency.
- Always check salmon for doneness: it should flake easily with a fork.
- Double the aioli – it’s great on sandwiches or veggie bowls!
- Try with other proteins like tofu, chicken, or cod if desired.
🍽️ Servings:
Serves 2 hearty portions, or 4 if paired with a side salad or roasted veggies.
🧮 Nutritional Info (Per Serving, with regular mayo and white potatoes):
Estimated values
- Calories: ~500–600
- Protein: 32g
- Carbs: 35–40g
- Fat: 28g
- Fiber: 4g
- Sugar: 9g
- Sodium: ~600mg
Lighter versions using Greek yogurt or sweet potato may alter macros.
🌿 Health Benefits:
- Omega-3s from salmon support brain & heart health.
- Garlic and herbs are anti-inflammatory and immune-boosting.
- Potatoes provide potassium and fiber.
- Microgreens are packed with antioxidants and vitamins.
- Balanced macros: Protein + Healthy Fats + Complex Carbs
❓ Q&A:
Q: Can I grill the salmon instead of roasting?
A: Yes! Grill for 4–5 minutes per side on medium-high heat. Brush on glaze as it cooks.
Q: Can I use store-bought aioli or skip it?
A: You can sub with garlic mayo or herbed yogurt, but the homemade version adds a signature tangy-creamy flavor.
Q: What kind of microgreens work best?
A: Arugula, watercress, radish sprouts, or mustard greens add a peppery contrast.
Q: Is this dish spicy?
A: It’s mild by default. Adjust the chili flakes/hot honey to control the heat.