Active Time

　　10 min

　　Total Time

　　30 min

　　Freshly ground black pepper is more distinctive on top of baked salmon, so be sure not to use preground. Serve alongside these homey dill potatoes mashed with olive oil and with plenty of sour cream.

　　

Ingredients

Makes 4 servings

　　1 1/2 pound small red potatoes (about 1 1/2 inches in diameter)

　　4 (6-to 7-ounce) salmon steaks (3/4 inch thick)

　　1 tablespoon coarsely ground black pepper

　　2 tablespoons extra-virgin olive oil

　　1/4 cup chopped dill

　　Accompaniment: sour cream

　　

Step 1

Preheat oven to 375°F with rack in middle.

　　

Step 2

Cover potatoes with water in a medium saucepan and season well with salt. Simmer, uncovered, until just tender, 12 to 15 minutes.

　　

Step 3

While potatoes cook, pat salmon dry and season with a rounded 1/2 teaspoon salt (total). Put salmon in a lightly oiled 4-sided sheet pan and press pepper on top. Bake until just cooked through, 8 to 10 minutes.

　　

Step 4

Drain potatoes, then transfer to a bowl and very coarsely mash. Stir in oil and dill and season with salt.

　　

Step 5

Serve salmon with potatoes.