This is a healthier version of fish and chips featuring salmon or steelhead trout and baby potatoes seasoned with simple spices, roasted to perfection, and served with a tangy tartar sauce. Perfect for gluten-free and dairy-free diets!
1: To make tartar sauce, combine mayonnaise, dill, pickles, capers, ¼ tsp salt, lemon juice, and lemon zest in a small bowl and mix well. Refrigerate until ready to use.
2: Preheat oven to 400°F.
3: Drizzle olive oil over baby potatoes, season with salt, pepper, and paprika. Toss to combine and add to a parchment-lined baking sheet. Roast for 20 minutes cut side down.
4: Combine cumin, paprika, garlic powder, onion powder, and 2 tsp salt with 3 tbsp olive oil to create a paste.
5: Pat salmon fillets dry and brush with the spice mixture.
6: Remove sheet pan with potatoes from the oven, flip them, and transfer salmon to the pan skin side down.
7: Bake for 10-12 minutes, then turn the broiler to high and finish under the broiler for 3-5 minutes until fish and potatoes are lightly browned.
8: Serve with tartar sauce.
