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Lemon Curd Salmon with Potato-Farro Rosti

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 2
Calories 122kcal


  • 1 Russet potato about 1 pound
  • 1 cup cooked farro
  • 1 Tablespoon chopped fresh chives plus more for garnish
  • 2 salmon filets about 6 ounces each
  • 2 Tablespoons lemon curd plus more for serving
  • olive oil for frying
  • salt and pepper


  • Heat your oven to 400ºF. Line a baking sheet with foil for easy cleanup.
  • Shred the potato into a mixing bowl and season with salt and pepper. Let sit 5 minutes to help release some liquid. Using your hands, squeeze as much moisture out of the potatoes as you can and transfer them to a second bowl. Stir in the farro and chopped chives.
  • Heat a heavy skillet over medium heat. Add enough oil so that it comes to a depth of about 1/8-inch. When the oil is hot. Drop handfuls of potatoes into the pan to create 4-inch rounds that are about 1/4 inch thick. Cook for 6 minutes, or until the bottom is golden brown and the top begins to look opaque. Use a spatula to flip, then cook another 4-6 minutes on the second side. Remove from the pan and drain on paper towels.
  • Place the salmon skin-side down onto a baking sheet. Spread each filet with 1 tablespoon of lemon curd; season with salt and pepper. Bake 12-15 minutes, or until cooked to your liking.
  • Remove the salmon from the oven and garnish with chopped chives, if desired. Serve with additional lemon curd and the potato-farro rosti.


Calories: 122kcal | Protein: 20g | Fat: 4g