Zesty Salmon with 8 Herbs Packed with Zinc Lemon Dill Potatoes

Instructions:

1. In a medium bowl, combine parsley, basil, thyme, rosemary, oregano, chives, minced garlic, olive oil, lemon juice, salt, and pepper. Mix well to form a paste.
2. Pat salmon fillets dry with paper towels. Spread the herb mixture evenly over the top of each fillet.
3. Place potatoes in a medium saucepan and cover with cold water. Bring to a boil, then reduce heat and simmer until tender (about 15-20 minutes). Drain well.
4. While potatoes are simmering, heat olive oil and butter in a large skillet over medium heat. Add minced garlic and sauté for 30 seconds until fragrant.
5. Add the drained potatoes to the skillet. Season with salt and pepper. Cook, stirring occasionally, until lightly browned and crispy (about 5-7 minutes). Stir in the dill and lemon juice.
6. Heat the same large skillet (or another one) over medium-high heat. Add the salmon fillets, herb-crust side down. Sear for 4-5 minutes, until the crust is golden brown and crispy.
7. Carefully flip the salmon and cook for another 3-4 minutes, or until the fish is cooked through and flakes easily with a fork (internal temperature of 145°F/63°C).
8. Serve the herb-crusted salmon alongside the lemon-dill potatoes.