Pan-Seared Salmon with Warmed Potato, Corn & Snap Pea Salad

Directions

1. Preheat the oven to 450°F and position the rack in the center. Gather and wash the produce, then pat dry.
2. Dice the potatoes into roughly ¾-inch cubes and spread them on a baking sheet with the frozen corn.
3. Drizzle the potatoes and corn with olive oil and season with salt and pepper; toss to coat and arrange in a single layer.
4. Roast in the oven until the potatoes are tender when pierced with a fork, about 18–20 minutes.
5. Meanwhile, peel and mince the garlic; transfer it to a bowl big enough for the salad and whisk in mayonnaise, paprika, salt, and pepper.
6. Cut the sugar snap peas into ¼-inch pieces and add them to the bowl with the garlic mixture.
7. Preheat a skillet over medium heat and pat the salmon dry; season both sides with salt and pepper.
8. When the skillet is hot, add a splash of olive oil and swirl to coat the bottom; place the salmon skin-side down and cook until just cooked through and flaky, 3–5 minutes per side depending on thickness.
9. Trim and slice the green onions into ¼-inch pieces and stir them into the salad bowl along with the warm potatoes and corn, mixing to combine.