This Emma is making a summery recipe that can be tackled in parts and pieced together whenever desired. The salmon is slow-roasted—a Genius technique from Sally Schneider that works equally well hot, warm, or cold. Here, it’s served cold, which means you make it advance, and reap the rewards later on. The herb yogurt, paprika oil, and boiled potatoes can all be taken care of days ahead too. Just keep the yogurt and potatoes stored separately in the fridge, and leave the oil in a jar on the counter. How much you accomplish (or don’t) at one given time is up to you. GET THE RECIPE ►► https://f52.co/2VTWpHG
INGREDIENTS
1/4 cup extra-virgin olive oil, plus more for roasting
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
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