
This trio of sesame salmon, roasted fingerling potatoes, and caprese salad makes for a colorful dinner full of bright flavors and satisfying textures. The salmon cooks up juicy and savory thanks to a simple marinade, while the potatoes are crispy and loaded with herbs. I love how easily the caprese salad adds a fresh punch to the plate – this meal comes together fast but feels special enough for guests.
Ingredients
- Salmon fillet: provides healthy omega three fats and cooks quickly look for wild caught for best quality
- Coconut aminos: gives a salty savory note choose low sodium for less salt
- Sesame oil: brings deep nutty flavor opt for toasted for stronger aroma
- Garlic salt: delivers instant seasoning to the fish and eliminates chopping
- Black pepper: for warmth and a hint of heat grind fresh if possible
- Sesame seeds: add crunch and a pretty finish use white or black seeds
- Fingerling potatoes: become crisp on the outside and fluffy inside small firm potatoes work best
- Paprika: brings gentle smokiness try sweet or smoked versions
- Black pepper: for mild heat always use freshly cracked if available
- Garlic powder: deepens flavor without extra prep
- Salt: brings out the best in the potatoes choose kosher or sea salt
- Dill weed: adds freshness dried or fresh both work
- Dried rosemary: perfumes the potatoes with woodsy flavor crumble it for even coverage
- Olive oil: helps roast the potatoes evenly go for extra virgin for the flavor
Caprese Salad
- Fresh tomatoes: are sweet and juicy choose ripe ones with vibrant color
- Fresh mozzarella: brings creamy silkiness slice thick for a satisfying bite
- Fresh basil: layers in herbal brightness look for firm fragrant leaves
- Olive oil: adds luscious mouthfeel and ties all flavors together use your best bottle
- Balsamic glaze or vinegar: for tangy pop and sweetness glaze gives thicker texture
- Salt and pepper: heighten every element use flaky salt and freshly ground black pepper for a finishing touch
Step-by-Step Instructions
- Marinate the Salmon:
- Pat the salmon completely dry with paper towels so the marinade can cling and crisp properly. In a mixing bowl stir together the sesame oil coconut aminos garlic salt and black pepper until combined. Lay the salmon fillet in this mixture coating all sides evenly. Let this sit at least thirty minutes if you can for deeper flavor.
- Roast the Potatoes:
- Scrub and quarter the fingerling potatoes. Toss them in a large bowl with olive oil paprika garlic powder black pepper salt dill and rosemary. Spread the potatoes out in a single layer on a foil lined baking sheet. Roast in the oven at four hundred twenty five degrees Fahrenheit for about fifteen minutes or until golden and crispy on the edges.
- Sear the Salmon:
- Heat a nonstick pan with a splash of olive oil over medium heat. Set the salmon fillet skin side up and leave undisturbed for about four minutes so it gets a good crust on the surface. Carefully turn and sear each side for twenty to thirty seconds then flip to the skin side and finish cooking for another four minutes. Check for doneness by testing with a fork or using a thermometer which should read one hundred thirty to one hundred thirty five degrees Fahrenheit in the thickest part. Sprinkle sesame seeds over top right before serving.
- Prepare the Caprese Salad:
- Slice ripe tomatoes into thick rounds. Arrange the slices on a plate alternating with slices of fresh mozzarella and whole leaves of basil. Drizzle olive oil and balsamic glaze or vinegar over everything. Finish with a generous pinch of salt and several turns of black pepper right before eating.

The coconut aminos in this dish made me a believer in how umami rich a naturally gluten free sauce can be. My kids jump at the crispy potatoes and caprese salad every single time so it quickly became a summer staple in our house.
Storage Tips
Store leftover salmon and potatoes in separate airtight containers in the fridge for up to two days for best texture. Reheat the salmon gently on low to avoid drying it out. Caprese salad is best freshly prepared but you can assemble everything but the basil and dressing up to three hours ahead and add those right before serving.
Ingredient Substitutions
If you do not have coconut aminos substitute low sodium soy sauce or tamari. Sweet potatoes work in place of fingerlings and for the caprese salad you can try burrata or feta if mozzarella is not available. No fresh basil Leaves from flat leaf parsley or a sprinkling of dried Italian herbs can pinch hit in a hurry.
Serving Suggestions
This meal shines on its own but pairs beautifully with a crisp white wine or sparkling water with lemon. Add cooked green beans or asparagus on the side for extra veggies. Sliced bread or quinoa makes a heartier plate if you want more carbs.

Cultural and Historical Context
Sesame salmon draws a bit of Asian inspiration with coconut aminos and sesame oil while the potatoes and caprese salad echo Mediterranean roots. Combine them for a lively dinner that is both globally inspired and easy to love at home.
Recipe FAQs
- → How long should the salmon be marinated for best flavor?
For the best flavor, marinate the salmon for at least 30 minutes. This allows the sesame oil and coconut aminos to fully infuse the fish.
- → What temperature should I roast the fingerling potatoes?
Roast the fingerling potatoes at 425°F, which gives them a crisp texture while keeping the insides tender.
- → How do I know when the salmon is cooked properly?
The salmon is ready when its internal temperature reaches 130°F–135°F, resulting in moist, flaky fish.
- → Can I substitute balsamic glaze for regular balsamic vinegar in the salad?
Yes, either balsamic glaze or regular balsamic vinegar works well, depending on your taste preference for sweetness and consistency.
- → What makes the caprese salad a good side for this meal?
The caprese salad brings a refreshing balance with creamy mozzarella, juicy tomatoes, and fragrant basil, complementing the rich salmon and roasted potatoes.