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A dinner that impresses
The whole concept here is three components cooked simultaneously in one oven at the same temperature, which means everything comes together in about forty minutes with almost no fuss. The salmon gets a crunchy yuzu-almond crust that shatters when you press your fork into it, the potatoes go into a screaming hot cast iron skillet with sage until they’re golden and crispy on every edge, and the eggplant braises low and slow with tomato, shallot, and kale until it melts into something silky and deeply savory. Everything lands on the plate at the same time and it looks like you spent hours on it. You did not. That is the beauty of this meal.
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The yuzu almond crust
If you have never cooked with yuzu, this is the recipe that will convert you. Yuzu has this incredible floral, citrusy aroma that’s somewhere between a grapefruit, a mandarin, and a Meyer lemon but more complex and fragrant than any of those on their own. When you mix the zest into chopped almonds with dried herbs and press that mixture onto Dijon-slathered salmon fillets, the crust bakes into this golden, nutty, aromatic shell that perfumes the whole kitchen. If you can’t find fresh yuzu, a regular lemon works beautifully here — you’ll still get a gorgeous crust, just with a slightly different citrus profile. The trick is placing the fillets on thin slices of yuzu or lemon before baking so the fish steams gently from below while the crust crisps on top.
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The sides
The potatoes are the kind of simple side dish that steals the show. You toss diced russets with avocado oil and ribbons of fresh sage, get them into a ripping hot cast iron skillet, and then let the oven do all the work until every piece is deeply golden and crispy with little wisps of fried sage clinging to the edges. They taste like autumn on a plate. The braised eggplant is the quiet star — shallots go translucent and sweet, diced eggplant collapses into the tomato and vegetable broth until it’s creamy and almost custard-like, and then torn kale gets stirred in at the end so it wilts but keeps its color and a little bit of bite. Together, these three components give you protein, starch, and vegetables all in one perfectly balanced dinner.
How To Make This Recipe
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Yuzu-Almond Crusted Salmon with Crispy Sage Potatoes and Braised Eggplant
A complete one-oven dinner featuring salmon fillets coated in a fragrant yuzu-almond crust baked on citrus slices, crispy sage-tossed potatoes roasted in a cast iron skillet, and silky braised eggplant with tomato and wilted kale. Three components, one temperature, forty minutes.
Ingredients
Yuzu-Almond Crusted Salmon
- 2 salmon fillets (about 6 ounces each), skin on or off
- 1 yuzu or lemon
- 1/2 cup chopped almonds
- 1 teaspoon dried thyme, oregano, or rosemary (or a combination)
- 2 tablespoons Dijon mustard
- Salt and freshly ground black pepper, to taste
Crispy Sage Potatoes
- 2 russet potatoes, peeled and diced into 1/2-inch cubes
- 2 tablespoons avocado oil
- 8 to 10 fresh sage leaves, chiffonade (sliced into thin ribbons)
- Salt and freshly ground black pepper, to taste
Braised Eggplant with Kale
- 1 tablespoon olive oil
- 1 shallot, finely sliced
- 1 large eggplant, diced into 1-inch cubes
- 1 tomato, cubed
- 1 cup vegetable broth
- 2 cups kale, stems removed and torn into pieces
- Salt and freshly ground black pepper, to taste
Instructions
Prepare the Salmon
- Preheat your oven to 375°F and line a baking sheet with parchment paper. Zest the yuzu or lemon and set the zest aside — you should have about a teaspoon of fragrant, oily zest that smells bright and floral.
- In a small bowl, combine the chopped almonds, dried herbs, yuzu or lemon zest, and a pinch each of salt and pepper. Toss until evenly mixed — the zest should coat the almonds and the whole bowl will smell incredible.
- Thinly slice the remaining yuzu or lemon into rounds and arrange them in two small beds on the prepared baking sheet. Place one salmon fillet on top of each citrus bed. Spread a thin, even layer of Dijon mustard over the top of each fillet — the mustard acts as both glue and flavor. Press the almond mixture firmly onto the mustard-coated salmon, packing it into a thick, even crust. Set aside while you prep the potatoes.
Make the Crispy Sage Potatoes
- In a mixing bowl, toss the diced potatoes with avocado oil, sage chiffonade, salt, and pepper until every cube is evenly coated and you can see little ribbons of sage clinging to the potatoes.
- Heat a cast iron skillet over medium-high heat until a drop of water sizzles and evaporates on contact. Add the seasoned potatoes in a single layer and let them sear undisturbed for 2 to 3 minutes until the bottoms turn golden. Transfer the skillet to the oven alongside the salmon and bake for about 30 minutes, stirring once halfway through, until the potatoes are deeply golden and crispy on every edge with wisps of fried sage throughout.
Braise the Eggplant and Serve
- While the salmon and potatoes bake, heat olive oil in a large skillet or saucepan over medium heat. Add the sliced shallot and cook for 2 to 3 minutes, stirring occasionally, until it turns translucent and smells sweet. Add the diced eggplant and cubed tomato, season with salt and pepper, and cook for about 3 minutes until the vegetables start to soften and the eggplant begins to glisten.
- Pour in the vegetable broth and bring to a gentle boil. Reduce the heat to low, cover, and let it simmer for 15 to 20 minutes until the eggplant is meltingly tender and almost creamy — it should collapse easily when pressed with a spoon. Stir in the torn kale, cover again, and cook for 5 to 7 minutes until the kale wilts but keeps its vibrant green color. Taste and adjust the seasoning.
- Slide the salmon and potatoes out of the oven when the salmon flakes easily with a fork and the almond crust is deep golden brown, about 15 minutes for the salmon. Plate each fillet alongside a generous scoop of crispy sage potatoes and a mound of braised eggplant with kale. Serve immediately.
Notes
- No yuzu? A regular lemon works beautifully here. You will get a slightly different citrus profile but the almond crust will still be gorgeous and fragrant.
- Timing tip: Start the eggplant braise on the stovetop first since it takes the longest. While it simmers, prep and start the salmon and potatoes so everything finishes at roughly the same time.
- Make it a meal prep: All three components reheat well. Store separately in the fridge for up to 3 days. Reheat the salmon and potatoes in a 375°F oven for 8 to 10 minutes and warm the eggplant gently on the stovetop.
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