From above, a wide plate shows a blush-pink salmon fillet over golden smashed fingerlings and charred green asparagus, spooned with vivid emerald pepita salsa verde and scattered with thin watermelon-radish slices, cilantro leaves, lime wedges, and a dusting of chili for a striking, high-contrast finish.

Seared Salmon with Pepita Salsa Verde, Smashed Fingerlings & Pickled Radishes

Name: Seared Salmon with Pepita Salsa Verde, Smashed Fingerlings & Pickled Radishes
Prep time: 25 min
Cook time: 35 min
Total time: 60 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 4 (about 6 oz each) skin-on salmon fillets patted dry; 1 1/2 lb fingerling potatoes halved if large; 1 lb asparagus trimmed; 4 watermelon radishes very thinly sliced; 6 regular radishes very thinly sliced; 1/2 cup raw pepitas toasted; 1 packed cup cilantro leaves and tender stems; 1/2 cup parsley leaves; 2 scallions roughly chopped; 1 small garlic clove smashed; 1 jalapeño seeded if desired and roughly chopped; 1 tsp capers; 1 lime zested and juiced; 2 tbsp plus 1 tsp red wine vinegar; 1/3 cup plus 2 tbsp extra-virgin olive oil; 1/2 tsp honey or agave; 1/2 tsp ground cumin; 1/2 tsp plus more for garnish Aleppo pepper or mild chili flakes; 1/2 cup crema or full-fat Greek yogurt; 1 tbsp milk or water to loosen crema if needed; 1 tsp plus more to taste flaky salt; 1/2 tsp plus more to taste black pepper; as needed neutral oil for the pan; to taste kosher salt

Bright spring salmon with crunchy, zesty Mexican-inspired accents.

Category Main Course

Prep 25 minutes

Cook 35 minutes

Style Mexican

Technique boiling

Diet Friendly Pescatarian

Daily recipe · April 13, 2026

A little about this dish

This spring-forward pescatarian main layers bold Mexican-inspired flavors in a way that feels fresh rather than expected: seared salmon over roasted asparagus and crispy smashed fingerlings, finished with a vibrant pumpkin seed–herb salsa verde and quick-pickled radishes. Rich salmon loves the tangy, green sauce; asparagus and radishes keep it seasonal and bright; pepitas add earthy depth and gorgeous texture. It’s colorful, dramatic, and absolutely dinner-party worthy.

Ingredients (for 4)

Skin-on salmon fillets — 4 (about 6 oz each) — patted dry
Fingerling potatoes — 1 1/2 lb — halved if large
Asparagus — 1 lb — trimmed
Watermelon radishes — 4 — very thinly sliced
Regular radishes — 6 — very thinly sliced
Raw pepitas — 1/2 cup — toasted
Cilantro leaves and tender stems — 1 packed cup
Parsley leaves — 1/2 cup
Scallions — 2 — roughly chopped
Small garlic clove — 1 — smashed
Jalapeño — 1 — seeded if desired and roughly chopped
Capers — 1 tsp
Lime — 1 — zested and juiced
Red wine vinegar — 2 tbsp plus 1 tsp
Extra-virgin olive oil — 1/3 cup plus 2 tbsp
Honey or agave — 1/2 tsp
Ground cumin — 1/2 tsp
Aleppo pepper or mild chili flakes — 1/2 tsp plus more for garnish
Crema or full-fat greek yogurt — 1/2 cup
Milk or water — 1 tbsp — to loosen crema if needed
Flaky salt — 1 tsp plus more to taste
Black pepper — 1/2 tsp plus more to taste
Neutral oil — as needed — for the pan
Kosher salt — to taste

Preparation

Step 1 — 🥗🍶⏳

Toss the thinly sliced watermelon radishes or regular radishes with 2 tablespoons red wine vinegar, honey or agave, a pinch of kosher salt, and 2 tablespoons water in a small bowl. Set aside to pickle while you make the rest.
Step 2 — 🥔💧🔥

Bring a pot of well-salted water to a boil. Add the fingerling potatoes and simmer for 12 to 15 minutes, until just tender. Drain and let them steam dry for 5 minutes.
Step 3 — oven🥔✨

Heat the oven to 425°F. Put the potatoes on a sheet pan, drizzle with 1 tablespoon extra-virgin olive oil, and gently smash each one. Season with kosher salt, black pepper, and ground cumin, then roast for 20 minutes.
Step 4 — 🌿🥔🔥

Add the asparagus to the sheet pan. Drizzle with the remaining 1 tablespoon extra-virgin olive oil, season with kosher salt and black pepper, and roast 10 to 12 minutes more until the potatoes are golden and the asparagus is tender with a little char.
Step 5 — 🌿🫒🌶️

In a food processor, pulse the toasted pepitas, cilantro, parsley, scallions, garlic, jalapeño, capers, lime zest, lime juice, and 1 teaspoon red wine vinegar until finely chopped. With the machine running, drizzle in 1/3 cup extra-virgin olive oil until spoonable but still textured. Season with flaky salt, black pepper, and Aleppo pepper or mild chili flakes.
Step 6 — 🥣🤍🍋

Stir the crema or full-fat Greek yogurt with the milk or water until thick but drizzly. Add a pinch of salt and a little extra lime juice if you like.
Step 7 — 🐟🧂🌶️

Pat the salmon fillets dry again. Season both sides with flaky salt, black pepper, and a little more Aleppo pepper or mild chili flakes.
Step 8 — 🍳🐟🔥

Heat a large skillet over medium-high heat with a thin film of neutral oil. Add the salmon skin-side down and press gently for 20 seconds so the skin stays flat. Cook for 5 to 6 minutes, until the skin is crisp and the salmon looks mostly opaque up the sides.
Step 9 — 🔄🐟⏲️

Flip the salmon and cook 1 to 3 minutes more, depending on thickness, until just cooked through but still moist in the center. Remove from the pan and rest for 2 minutes.
Step 10 — 🍽️🌿🍋

Spoon a little crema onto each plate. Add the smashed potatoes and asparagus, then place a salmon fillet on top. Spoon over the pepita salsa verde, scatter with pickled radishes and extra cilantro leaves, and finish with lime wedges and a pinch of extra Aleppo pepper or mild chili flakes.

A final fox tip

For an even more dramatic look, use watermelon radishes and finish with a few edible flowers or micro-cilantro. You can swap salmon for arctic char or halibut, and the salsa verde is also fantastic on grilled zucchini or tucked into tacos the next day. If cooking with kids, let them smash the potatoes and help arrange the radish slices for a restaurant-style finish.