Lemon Herb Salmon Baby Potatoes (Printable)
A vibrant one-pan meal with salmon, baby potatoes, fresh herbs, and a zesty lemon touch.
# What You'll Need:
→ Seafood
01 - 4 salmon fillets (6 oz each), skinless
→ Vegetables
02 - 1.5 lbs baby potatoes, halved
03 - 1 small red onion, cut into wedges
→ Marinade & Flavorings
04 - 3 tablespoons olive oil, divided
05 - 2 lemons (1 zested and juiced, 1 thinly sliced)
06 - 2 cloves garlic, minced
07 - 2 tablespoons fresh parsley, chopped
08 - 1 tablespoon fresh dill, chopped
09 - 1 tablespoon fresh thyme leaves
10 - 0.75 teaspoon kosher salt
11 - 0.5 teaspoon black pepper
→ Garnish
12 - Extra fresh herbs and lemon wedges (optional)
# Directions:
01 - Preheat the oven to 425°F. Line a large baking sheet with parchment paper or foil for easy cleanup.
02 - In a large bowl, toss the halved baby potatoes and red onion with 2 tablespoons olive oil, half of the lemon zest, 0.5 teaspoon salt, and 0.25 teaspoon black pepper. Spread evenly on the prepared baking sheet.
03 - Roast the potatoes and onions for 15 minutes until beginning to soften.
04 - Meanwhile, in a small bowl, combine remaining olive oil, lemon juice, remaining lemon zest, garlic, parsley, dill, thyme, 0.25 teaspoon salt, and 0.25 teaspoon black pepper.
05 - Remove the baking sheet from the oven. Nestle the salmon fillets among the potatoes and onions. Brush each fillet generously with the lemon-herb mixture and top with lemon slices.
06 - Return to the oven and roast for an additional 10-12 minutes, or until the salmon is just cooked through and the potatoes are golden and tender.
07 - Serve immediately, garnished with extra fresh herbs and lemon wedges if desired.
# Expert Advice:
01 -
- Everything cooks on one pan so cleanup takes literally two minutes
- The salmon stays impossibly moist while the potatoes get crispy edges
02 -
- The salmon continues cooking after it leaves the oven, so pull it when it still looks slightly underdone in the very center
- Lining your baking sheet with parchment rather than foil prevents the lemon juice from reacting with metal and creating off flavors
03 -
- Pat your salmon fillets completely dry with paper towels before the olive oil goes on for better browning
- Room temperature salmon cooks more evenly than cold straight from the fridge