Potato Topped Salmon with Paprika Butter

Method

  1. Preheat oven to 220ºC (200ºC fan forced). Sprinkle a piece of baking paper with paprika and dill. Spoon butter onto dill mixture and shape into a log. Roll to wrap in paper and twist ends to secure. Chill for 30 minutes or until firm.
  2. Heat oil in a large, non-stick frying pan over medium-high heat. Add salmon, skin-side down and cook for 2 minutes. Turn and cook for 1 minute or until browned. Transfer, skin-side down to a greased roasting pan.
  3. Add potato slices to pan and cook for 2 minutes each side or until golden brown. Drain on paper towel, then arrange potato, overlapping slightly over top of each salmon fillet. Bake for 8 minutes or until potato is golden.
  4. Slice butter log. Serve salmon with butter, extra dill and lettuce leaves.