Name: Roasted Salmon with Potatoes and Herbed Crème Fraîche
Yield: 4 Servings
Ingredients: 1½ pound small waxy potatoes, scrubbed; Kosher salt; 2 tablespoons olive oil; 1 1½-lb. piece skin-on salmon; 1 tablespoon olive oil, plus more for drizzling; Kosher salt; ½ cup crème fraîche; 2 tablespoons chopped fresh chives, dill, and/or tarragon, plus tarragon and dill sprigs for serving; 2 radishes, trimmed, thinly sliced

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Michael Graydon + Nikole Herriott

Crème fraîche delivers tang along with creamy butterfat to this deconstructed salad; Greek yogurt can be substituted if you wish.

Recipe notes