Lemony Salmon With Potatoes

Solve the weeknight dinner dilemma with these quick lemony salmon fillets with potatoes. This recipe, with its short ingredient list and one-pan sensibility, is a case study in simplicity thanks in part to one clever pantry staple: a jar of lemon curd. Though lemon curd might typically be used in desserts, here it’s transformed into a flavorful spread that’s brushed atop salmon fillets before they’re burnished under the broiler.  The lemon curd (store-bought is fine here; I like Bonne Maman’s) is the perfect sweet-tart base to bolster with mustard, garlic, and a splash of Worcestershire sauce to create a peppy citrusy glaze that helps the salmon caramelize in the oven. The garlicky potatoes are par-roasted before heading under the broiler with the fish. Garnished with large dramatic sprigs of dill and served with fresh lemon wedges, this is a simple, hearty dinner that delivers on a weeknight—but is also worthy of a celebration.