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Salmon and potato bake - Image 2

Salmon and Potato Bake

A simple yet flavorful one-pan meal featuring tender salmon and crispy potatoes, perfect for a healthy weeknight dinner.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 4 salmon fillets about 6 oz each
  • 1.5 pounds baby potatoes halved or quartered
  • 2 tablespoons olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 0.5 teaspoon salt
  • 0.25 teaspoon black pepper
  • 1 lemon lemon sliced
  • 2 tablespoons fresh parsley chopped, for garnish

Equipment

  • Baking sheet
  • Parchment paper or cooking spray
  • Large mixing bowl
  • Pastry brush

Method
 

  1. Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper or lightly grease it.
  2. In a large bowl, toss the baby potatoes with 1 tablespoon of olive oil, garlic powder, thyme, rosemary, salt, and pepper until evenly coated. Spread the potatoes in a single layer on the prepared baking sheet.
  3. Bake the potatoes for 15 minutes, then remove from the oven.
  4. While the potatoes are baking, brush the salmon fillets with the remaining 1 tablespoon of olive oil and season with additional salt and pepper to taste.
  5. Place the seasoned salmon fillets on the baking sheet with the potatoes. Arrange lemon slices on top of the salmon.
  6. Return the baking sheet to the oven and bake for an additional 15 minutes, or until the salmon is cooked through and flakes easily with a fork, and the potatoes are golden and crispy.
  7. Remove from the oven, garnish with fresh parsley, and serve immediately.

Notes

Chef's Tips:
• For a crispier potato texture, use Yukon Gold or red potatoes.
• Avoid overcooking the salmon; it should be slightly translucent in the center.
• Serve with a side salad for a complete meal.
Food Safety:
• Ensure salmon reaches an internal temperature of 145°F (63°C) for safe consumption.
• Refrigerate leftovers within 2 hours of cooking.