Salmon with Dill Pesto and Potato Chips

01Method

1. 1

   Slice the potatoes (skin on, if you like) into rounds about 2–4 mm thick. Place them in a bowl of cold water and leave to soak for about 20 minutes, then rinse twice under fresh water. Drain in a colander, transfer to a clean kitchen towel, and pat thoroughly dry — use a second towel if needed.

2. 2

   Put the dried slices back into the rinsed and dried bowl, drizzle with olive oil, and toss until every slice is evenly coated. Preheat the oven to 200 °C. Line a baking sheet with parchment paper and spread the potatoes out in a single layer. Bake for about 30 minutes, until golden. Season with salt only after baking and serve immediately.

3. 3

   Make the pesto: Pulse the dill with a pinch of salt in a food processor a few times. Gradually add the remaining ingredients, pour in some of the oil last, and blend to a thick paste. Taste, adjust the salt as needed, add the rest of the oil, and pulse briefly to combine.

4. 4

   Heat a non-stick or grill pan over medium-high heat and brush lightly with oil. Cook the salmon skin-side down for about 4 minutes (depending on the thickness of the fillets), then flip and cook for another 4 minutes. Transfer to a plate skin-side down, season with salt and pepper. Spoon the dill pesto over each portion and serve alongside the potato chips and lemon wedges.