Lemon Herb Salmon with Roasted Potatoes
Crisp-edged baby potatoes and sweet onions roast first, then salmon fillets join the pan with lemon and fresh herbs. A complete dinner from a single dish.
By Tasty Nest Recipes Editorial TeamPublished
50 min total 4 servingsEasy
Photo: jules:stonesoup · CC BY 2.0. Illustrative photo; your results may look different.
About this recipe
One-pan dinners live or die by timing. Potatoes need far longer in the oven than salmon, so this recipe gives them a head start. By the time the fish goes in, the potatoes are golden and the onions are soft and sweet.
A simple herb oil made with parsley, dill, garlic and lemon zest goes over everything before the final roast, and fresh lemon slices tucked around the fish keep it moist.
Use skin-on fillets if you can find them. The skin protects the flesh from the heat of the pan and helps the fish stay juicy.
Equipment you'll need
- Large rimmed baking sheet or roasting dish
Tips for success
- Choose potatoes about the size of a golf ball so they cook evenly. Cut larger ones into quarters.
- Thinner fillets cook faster; start checking them at 10 minutes.
- Placing potatoes cut side down against the hot pan is what gives them their crisp, golden faces.
Substitutions and variations
- Use arctic char or trout fillets instead of salmon; they may cook a couple of minutes faster.
- Swap the baby potatoes for 1-inch cubes of sweet potato.
- Replace the fresh dill with 1 teaspoon of dried dill or dried oregano.
Storage and reheating
To store: Refrigerate leftovers in an airtight container for up to 3 days.
To reheat: Reheat in a 275°F (135°C) oven for about 15 minutes, until just warmed through, or flake leftover salmon into salads and enjoy it cold.
Recipe
Lemon Herb Salmon with Roasted Potatoes
Crisp-edged baby potatoes and sweet onions roast first, then salmon fillets join the pan with lemon and fresh herbs. A complete dinner from a single dish.
- Prep
- 15 min
- Cook
- 35 min
- Total
- 50 min
- Yield
- 4 servings
- Level
- Easy
Ingredients
Tick off ingredients as you gather them.
For the potatoes
For the salmon
Instructions
Step 1: Roast the potatoes
Heat the oven to 425°F (220°C). Toss the potatoes and onion with the oil, salt and pepper on the baking sheet and arrange the potatoes cut side down. Roast for 20 minutes, until the undersides are golden.
Step 2: Make the herb oil
While the potatoes roast, stir together the olive oil, parsley, dill, garlic and lemon zest in a small bowl.
Step 3: Prepare the salmon
Pat the salmon dry and season with the salt. Brush the tops with about half of the herb oil.
Step 4: Add the salmon
Remove the pan from the oven, stir the potatoes and push them to the edges. Lay the salmon in the centre, skin side down, and add the lemon halves cut side up. Drizzle the remaining herb oil over the potatoes.
Step 5: Finish roasting
Roast for 12 to 15 minutes, until the salmon flakes easily with a fork and reaches 145°F (63°C) in the thickest part.
Step 6: Serve
Squeeze the roasted lemon halves over the salmon and potatoes and serve with extra lemon wedges.
Cuisine: Mediterranean · Course: Main course
Estimated nutrition per serving
- Calories
- 600
- Protein
- 37 g
- Fat
- 36 g
- Carbs
- 33 g
- Fibre
- 4 g
- Sugars
- 3 g
Approximate values estimated from typical nutrition data for the listed ingredients, excluding optional toppings and serving suggestions. Actual values vary with brands, portion sizes and substitutions. Not verified by a dietitian or laboratory analysis.
tastynestrecipes.com/recipes/sheet-pan-salmon-and-potatoes
Cook it with confidence
Guides for this recipe
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