Baked Salmon Roasted Potatoes
Looking to dive into a sumptuous plate of Baked Salmon Roasted Potatoes tonight? Lucky for you, AH7 has curated an easy, delicious, and nutritious recipe that’ll have you wondering why you haven’t tried this dish earlier! With a perfect blend of rich omega-3s from salmon and the comforting crunch of roasted potatoes, this dish is both a taste sensation and a health boost. Dive in!
Ingredients
- Salmon fillets: 2 (about 6 oz each or 170g)
- Potatoes: 4 medium-sized (about 8 oz or 227g each)
- Olive oil: 3 tbsp (45 ml)
- Garlic: 3 cloves, minced
- Lemon: 1, zest and juice
- Rosemary: 2 sprigs, fresh (or 2 tsp dried)
- Salt: 1 tsp (5g)
- Black pepper: ½ tsp (2.5g)
- Paprika: ½ tsp (2.5g)
- Asparagus: 10 spears (optional)
Time
- Preparation: 15 minutes
- Cooking: 25 minutes
- Total: 40 minutes
Nutritional Facts (per serving)
- Calories: 475 kcal
- Protein: 38g
- Carbohydrates: 35g
- Fat: 21g
- Saturated Fat: 3g
- Cholesterol: 70mg
- Sodium: 550mg
- Potassium: 1300mg
Instructions
- Preheat & Prep: Begin by setting your oven to 400°F (200°C). While it’s warming up, line a baking tray with parchment paper or lightly grease it.
- Potato Prep: Wash the potatoes and cut them into 1-inch chunks. Spread them across half of the baking tray.
- Salmon Prep: Place the salmon fillets on the other half of the tray. Ensure there’s a tiny space between the potatoes and the salmon.
- Flavor Time: In a small mixing bowl, whisk together the olive oil, minced garlic, lemon zest, lemon juice, salt, pepper, and paprika. Drizzle this mixture over both the salmon and the potatoes.
- Herb Sprinkle: Tear the fresh rosemary leaves off their stems and sprinkle them over the salmon and potatoes. If you’re using dried rosemary, sprinkle it over as is.
- Oven Magic: Pop the tray into the preheated oven. Allow the salmon and potatoes to bake for about 20-25 minutes. Halfway through, give the potatoes a gentle stir for an even roast.
- Asparagus Option: If you’re adding asparagus, toss them in some olive oil, salt, and pepper. Add them to the tray during the last 8 minutes of baking.
Tips
- Skin On or Off: Personal preference rules here. Some love the crispy skin, while others prefer skinless. The choice is yours!
- Potato Variety: Using baby potatoes? No need to cut them. Red or Yukon Gold? They have a slightly creamier texture, perfect for roasting.
- Check for Doneness: Ensure your salmon flakes easily with a fork. If it’s translucent in the center, it needs a little more time.
Serving Suggestions
- Fresh Salad: Pair your Baked Salmon Roasted Potatoes with a green salad. Lettuce, cherry tomatoes, and cucumber with a simple vinaigrette is a winner.
- Lemon Wedges: A squeeze of fresh lemon right before eating enhances the flavors.
- Sauce: Fancy a sauce? A simple dill and yogurt sauce can elevate the dish even more.
There you have it, folks! A plate of Baked Salmon Roasted Potatoes that is not just tasty, but also loaded with nutrition. At AH7, we’re all about health, taste, and fun in the kitchen. So, why wait? Treat your taste buds and fuel your body with this lip-smacking dish today!
BAKED SALMON ROASTED POTATOES
Looking to dive into a sumptuous plate of Baked Salmon Roasted Potatoes tonight? Lucky for you, AH7 has curated an easy, delicious, and nutritious recipe that’ll have you wondering why you haven’t tried this dish earlier! With a perfect blend of rich omega-3s from salmon and the comforting crunch of roasted potatoes, this dish is both a taste sensation and a health boost. Dive in!
Print
Share
Email
Tweet
Pin
Ingredients
- Salmon fillets: 2 about 6 oz each or 170g
- Potatoes: 4 medium-sized about 8 oz or 227g each
- Olive oil: 3 tbsp 45 ml
- Garlic: 3 cloves minced
- Lemon: 1 zest and juice
- Rosemary: 2 sprigs fresh (or 2 tsp dried)
- Salt: 1 tsp 5g
- Black pepper: ½ tsp 2.5g
- Paprika: ½ tsp 2.5g
- Asparagus: 10 spears optional
Instructions
- Preheat & Prep: Begin by setting your oven to 400°F (200°C). While it’s warming up, line a baking tray with parchment paper or lightly grease it.
- Potato Prep: Wash the potatoes and cut them into 1-inch chunks. Spread them across half of the baking tray.
- Salmon Prep: Place the salmon fillets on the other half of the tray. Ensure there’s a tiny space between the potatoes and the salmon.
- Flavor Time: In a small mixing bowl, whisk together the olive oil, minced garlic, lemon zest, lemon juice, salt, pepper, and paprika. Drizzle this mixture over both the salmon and the potatoes.
- Herb Sprinkle: Tear the fresh rosemary leaves off their stems and sprinkle them over the salmon and potatoes. If you’re using dried rosemary, sprinkle it over as is.
- Oven Magic: Pop the tray into the preheated oven. Allow the salmon and potatoes to bake for about 20-25 minutes. Halfway through, give the potatoes a gentle stir for an even roast.
- Asparagus Option: If you’re adding asparagus, toss them in some olive oil, salt, and pepper. Add them to the tray during the last 8 minutes of baking.
Notes
TIPS
- Skin On or Off: Personal preference rules here. Some love the crispy skin, while others prefer skinless. The choice is yours!
- Potato Variety: Using baby potatoes? No need to cut them. Red or Yukon Gold? They have a slightly creamier texture, perfect for roasting.
- Check for Doneness: Ensure your salmon flakes easily with a fork. If it’s translucent in the center, it needs a little more time.
- Fresh Salad: Pair your Baked Salmon Roasted Potatoes with a green salad. Lettuce, cherry tomatoes, and cucumber with a simple vinaigrette is a winner.
- Lemon Wedges: A squeeze of fresh lemon right before eating enhances the flavors.
- Sauce: Fancy a sauce? A simple dill and yogurt sauce can elevate the dish even more.
Leave a Reply