Topped Potato With Herb Pepperoni

Topped Potato with Herb Pepperoncini Aioli, Microgreens, & Hot Honey Garlic Roasted Salmon

This dish brings together crispy baked potatoes, sweet and spicy roasted salmon, and a tangy herb pepperoncini aioli. Finished with microgreens and capers, it’s a restaurant-quality meal you can make at home.

Ingredients

Table of Contents

Baked Potatoes

2 large russet potatoes

1–2 tablespoons olive oil

Pinch of salt and freshly ground black pepper

Hot Honey Garlic Salmon

2 salmon fillets (about 6 oz each)

2 tablespoons honey (hot honey or regular honey + chili flakes)

2 cloves garlic, minced (or 1 teaspoon garlic paste)

1 tablespoon olive oil

1 tablespoon soy sauce (optional, for added depth)

½ teaspoon salt

¼ teaspoon black pepper

Herb Pepperoni Aioli

½ cup mayonnaise (or Greek yogurt for a lighter option)

2–3 pepperoncini peppers, finely chopped

1–2 tablespoons pepperoncini brine (from the jar)

1 tablespoon fresh herbs, finely chopped (dill, parsley, or chives)

1 clove garlic, finely minced (optional)

Salt and pepper to taste

To Finish / Garnish

A handful of microgreens (or baby greens)

Capers (optional)

Fresh dill sprigs (optional)

Extra black pepper

Drizzle of olive oil

Instructions

1. Prepare the Baked Potatoes

Preheat your oven to 400°F (200°C).

Wash and dry the potatoes. Poke each potato several times with a fork to allow steam to escape.

Rub the potatoes with olive oil and season with salt and pepper.

Place directly on the oven rack (or on a baking sheet) and bake for 45–60 minutes, until the skins are crispy and the insides are tender.

For extra crispy skin, broil the potatoes for 2–3 minutes at the end.

2. Make the Hot Honey Garlic Salmon

In a small bowl, whisk together honey, minced garlic, olive oil, soy sauce (if using), salt, and black pepper.

Tip:

Add chili flakes or hot sauce if you’re using regular honey and want extra heat.

Place the salmon fillets on a parchment- or foil-lined baking dish. Pour the honey-garlic mixture over the fillets, ensuring they’re well-coated.

Roast the salmon in the same 400°F (200°C) oven as the potatoes for 12–15 minutes, depending on thickness. The salmon should flake easily with a fork and reach an internal temperature of 145°F (63°C).

3. Prepare the Herb Pepperoncini Aioli

In a small bowl, mix mayonnaise, chopped pepperoncini, pepperoncini brine, fresh herbs, and minced garlic (if using).

Taste and adjust seasoning with more brine for tanginess, or salt and pepper as needed.

Cover and refrigerate until ready to serve.

4. Assemble the Dish

Once the potatoes are baked, slice them open and gently press the sides to create a pocket.

Flake the salmon into bite-sized chunks.

Spoon some herb pepperoncini aioli into the open potato.

Top with salmon chunks and drizzle additional aioli over the top.

Garnish with micro greens, capers, fresh dill, a sprinkle of black pepper, and an optional drizzle of olive oil.

Tips and Variations

– Use high-quality ingredients, like fresh herbs and authentic pepperoni, to ensure the best flavor.
– Experiment with different types of cheese, like cheddar or mozzarella, for a unique flavor profile.
– Add some crunch to the dish by sprinkling chopped nuts or seeds on top of the potato.
– Use a variety of herbs, like parsley or basil, to add fresh flavor to the pepperoni.
– Make the recipe vegan by substituting the cheese with a vegan-friendly alternative and using vegan pepperoni.