3 tablespoons canola oil, divided
1 pound baby red potatoes, cut into 1/4-in.-thick slices
1/2 cup water
1 teaspoon kosher salt, divided
3/4 teaspoon black pepper, divided
4 (6-oz.) skin-on salmon fillets (1 in. thick)
1/2 cup light sour cream
2 tablespoons chopped fresh dill
1 tablespoon creamy prepared horseradish
How to Make It
Heat 1 1/2 tablespoons oil in a large nonstick skillet over medium-high. Add potatoes; cook 8 minutes or until golden, stirring occasionally. Add 1/2 cup water; bring to a boil. Reduce heat and simmer, partially covered, 8 minutes or until potatoes are tender. Sprinkle with 1/2 teaspoon salt and 1/2 teaspoon pepper.
Meanwhile, heat remaining 1 1/2 tablespoons oil in a large skillet over high. Sprinkle salmon with remaining 1/2 teaspoon salt and remaining 1/4 teaspoon pepper. Add salmon to pan; cook 4 minutes on each side or until desired degree of doneness.
Combine sour cream, dill, and horseradish in a bowl. Serve with salmon and potatoes.