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Preheat oven to 325°. Coat potatoes with 1 Tbsp. olive oil on a rimmed baking sheet; season with salt. Arrange potatoes cut side down and roast until tender, 30–40 minutes.
When potatoes are halfway done, coat salmon with 1 Tbsp. olive oil on another rimmed baking sheet; season with salt. Roast salmon until just opaque in the center, 16–18 minutes.
Meanwhile, mix ginger, garlic, lime juice, tamari, honey, sesame oil, and remaining 2 Tbsp. olive oil in a small bowl; season with salt.
Break potatoes and salmon into large pieces. Divide potatoes, salmon, celery, and pear among plates. Drizzle with ponzu dressing, then top with scallions and sesame seeds.