Garlic Herb Salmon with Potato Gratin and Green Beans

Pro tips

• Pat salmon dry before seasoning and cooking to help the garlic herb crust adhere and develop better browning.
• Do not flip potato gratins during cooking; they crisp and set from the bottom up without disturbance.
• Add olive oil to the pan just before salmon to prevent burning the herb seasoning; medium-high heat prevents sticking while cooking the fish through.
• Taste and adjust salt carefully, as the garlic herb seasoning and potato gratin may already contain salt.

Substitutions

• Salmon → halibut, sea bass, or cod (adjust cooking time slightly based on thickness)
• Green beans → asparagus, broccoli, or roasted zucchini
• Garlic herb seasoning → fresh minced garlic mixed with fresh dill, thyme, and parsley (1 tbsp total)
• Olive oil → butter or ghee for a richer flavor

Storage & make-ahead

Store cooled salmon, gratin, and green beans separately in airtight containers for up to 3 days; reheat salmon gently in a 275°F oven and gratin covered at 350°F.

Equipment

Suvie cooker (or standard oven as alternative)

How do you know when the salmon is done?

Salmon is perfectly cooked when it flakes easily with a fork and reaches an internal temperature of 145°F (63°C). The flesh should be opaque and tender, not translucent.

Can you make this recipe without a Suvie cooker?

Yes. Roast the potato gratins in a preheated 375°F oven for 25–35 minutes until golden and set, then pan-sear the salmon skin-side down in olive oil over medium-high heat for 5–7 minutes per side. Blanch or roast the green beans separately.

What's the best way to store leftovers?

Store cooled salmon, gratin, and green beans in separate airtight containers in the refrigerator for up to 3 days. Reheat salmon gently in a 275°F oven to avoid drying it out.

Can you substitute the garlic herb seasoning?

Yes. Use a homemade blend of garlic powder, dried herbs (dill, thyme, or parsley), salt, and pepper, or swap for Old Bay, Italian seasoning, or lemon herb blends based on preference.

How do you make the potato gratin creamy inside but crisp on top?

The key is cooking the gratin at the right temperature and timing so the cream custard sets while the top browns. A Suvie cooker manages this precisely; in a standard oven, cover with foil for the first 20 minutes, then uncover to crisp the top.