Emma is making a summery recipe that can be tackled in parts and pieced together whenever desired. The salmon is slow-roasted—a Genius technique from Sally Schneider that works equally well hot, warm, or cold. Here, it's served cold, which means you make it advance, and reap the rewards later on. The herb yogurt, paprika oil, and boiled potatoes can all be taken care of days ahead too. Just keep the yogurt and potatoes stored separately in the fridge, and leave the oil in a jar on the counter. How much you accomplish (or don’t) at one given time is up to you. GET THE RECIPE ►► https://f52.co/2VTWpHGINGREDIENTS 1/4 cup extra-virgin olive oil, plus more for roasting12 ounces salmon fillet, skin removedKosher salt1 pound small yellow potatoes, halved or quartered1 teaspoon smoked paprika3/4 cup whole-milk Greek yogurt1 cup roughly chopped dill, dividedSUBSCRIBE TO FOOD52 ►► https://f52.co/2HN7Dp8 CONNECT WITH FOOD52 Web: https://food52.com Facebook: https://www.facebook.com/food52 Instagram: https://www.instagram.com/Food52 Pinterest: https://www.pinterest.com/food52 Twitter: https://twitter.com/Food52 Food52 newsletter: https://f52.co/newsletter ABOUT FOOD52 As a one-stop shop for joyful living, Food52 connects discerning home cooks with the interests they're passionate about via award-winning food and lifestyle content across platforms. We provide our audience with the recipes and solutions they crave to eat thoughtfully, live joyfully, entertain beautifully, and travel differently.
