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Alley-Oops of the Kitchen

Alley-Oops of the Kitchen

Lemon Dill Salmon and Crispy Lemon-Feta Roasted Potatoes: Our favorite “Kitchen alley-oops” that go from the stove to the oven.

For all the basketball fans out there, we call this recipe round-up the “alley-oops of the kitchen”. We’re talking about recipes that go from the stove to the oven, thanks to our oven-safe pots and pans (up to 445° F, that is).

For those of you who are not serious basketball fans, the alley-oop is a fancy offensive play that combines elements of teamwork, pinpoint passing, timing and finishing - and a high arching pass, some leaps, and an exciting stuff in the basket. Quite the spectacle!

Our version of this in the kitchen is still quite a spectacle, but it can be done solo - and is really about the magic of the timing and passing of the dish from stovetop to oven!

A lot of proteins cook nicely with a sear-then-roast strategy; the searing gives them a golden color, while the roast allows the meat to cook evenly. With spring just around, we’re cooking up Lemon Dill salmon, which pairs beautifully with Crispy Lemon-Feta Roasted Potatoes, one of our favorite recipes from @dishingouthealth. For these “alley-oops”, we’re using our trusty 5 qt. stainless steel stock pot, our large nonstick skillet, and our nonstick chef’s pan, all part of The Essential Set.

Whether or not you follow basketball, this dinner spread is sure to be a slam dunk 😉 Let us know how it went for you, and be sure to tag us with #meyercookware so we can see what you’re cookin’ up!

Roasted Salmon and Crispy Lemon-Feta Potatoes 

Crispy Lemon-Feta Roasted Potatoes:

  • 1.5 lbs. baby yellow potatoes
  • Extra-virgin olive oil
  • 1 1/2 tsp. fresh oregano
  • 1 tsp. garlic powder
  • Salt and black pepper
  • 1 medium-sized lemon, sliced into 1/4-inch thick rounds
  • 4 to 5 oz. feta cheese, crumbled into chunks
  • 1/3 cup roughly chopped fresh dill

Lemon Dill Seared & Roasted Salmon

  • 1 lb. boneless salmon filets
  • Extra-virgin olive oil
  • Handful of fresh dill
  • Half of lemon sliced into 1/4-inch thick rounds
  • Salt and black pepper


Potatoes: We’re sharing one of @dishingouthealth’s recipes, which we made using our Essential Set. (Here’s the original recipe from Jamie!):

  1. Boil potatoes in a pot of generously salted water using our 5 qt. stock pot until potatoes are fork-tender, about 10 to 15 minutes. Drain, and let cool. Preheat the oven to 450ºF.
  2. In a small bowl, mix 3 Tbsp. extra-virgin olive oil, oregano, garlic powder, 1/2 tsp. salt, and 1/2 tsp. black pepper.
  3. Transfer the potatoes to your large nonstick skillet (they should perfectly cover the pan in a single layer without having to stack on top of each other). Drizzle half of the oil mixture and toss to coat. Using the bottom of a jar or glass, smash the potatoes until they’re crushed. Place lemon slices in the potatoes, and brush remaining oil mixture over lemons and potatoes. 
  4. Roast for 30 minutes, until golden and slightly crispy.
  5. After cooking, remove the lemon slices from the pan. Let the dish cool for a few minutes, then drizzle 3 Tbsp. extra-virgin olive oil and a pinch of salt; mix well.
  6. Add feta; toss well. Transfer to a bowl, add fresh dill, and give it one more toss before serving warm. (I also like to garnish with extra cracked black pepper.)


  1. Preheat the oven to 425 degrees F. (Pro tip: If you have time, let the salmon come to room temperature – it’ll cook more evenly and faster that way).
  2. Season generously with salt and pepper.
  3. Place our nonstick chef’s pan over medium high heat for 3-4 minutes, and then add 2 tbsp olive oil to the pan. Swirl around the bottom of the pan to evenly coat. 
  4. Place salmon filets gently into the skillet, up to 4 at a time, with the seasoned side of the fish facing up.
  5. Turn the burner up to high heat and sear the salmon for 2-3 minutes. You should see a golden brown crust start to form on the bottom edge.  Let the salmon sear for 2-3 minutes till a golden brown crust begins to form on the bottom edge of the meat. 
  6. Once this happens, remove the pan from heat and top fish with lemon slices and fresh dill. Then transfer the pan to the preheated oven, and let the fish roast for 6-10 minutes. For a more well-cooked piece of fish, keep it in the oven for closer to 10 minutes. 
  7. Once it’s done roasting, remove the filets from the pan carefully and serve over a bed of arugula or fresh greens. Feel free to garnish with a squeeze of fresh lemon juice and/or more salt and pepper to taste. Serve with the Crispy Lemon-Feta Potato dish. Enjoy!