Recipe Instructions:
Extra-virgin olive oil
12 ounces salmon fillet, skin removed
Kosher salt
1 pound small yellow potatoes, halved or quartered
1 teaspoon smoked paprika
3/4 cup whole-milk Greek yogurt
1 cup roughly chopped dill, divided
Directions
Heat the oven to 275°F. Sprinkle the salmon all over with salt. Drizzle olive oil on the bottom of a baking dish. Add the salmon and drizzle more on top. Roast for 15 to 25 minutes, flipping halfway through, until an instant-read thermometer reaches 120°F in the center. (If you don’t have a thermometer, it should flake easily with a fork.) Let cool until just warm, then cover and transfer to the fridge until completely cold.
Whenever you’re ready to eat, cook the potatoes in salted boiling water (I estimate 1 tablespoon of kosher salt per quart of water) until knife-tender—start checking at 8 minutes, though it may take closer to 12.
While those are cooking, heat 1/4 cup of olive oil in a tiny saucepan or skillet. As soon as it’s hot, cut the heat and use a fork or mini-whisk to stir in 1 teaspoon paprika and a big pinch of salt.
Blend the yogurt and 2/3 cup dill in a food processor, scraping down as needed, until the dill is completely incorporated and the yogurt is bright green. Season with salt to taste.
Once the potatoes are done, drain them and sprinkle with salt. Let cool for a bit while you use a fork to break apart the salmon into flakes. Swoosh the dill yogurt on the bottom of the plates, then top with the flaked salmon and potatoes. Drizzle with some paprika oil and sprinkle with the remaining dill. Serve with the rest of the paprika oil to drizzle as you eat.
