There’s something truly inviting about the way roasted potatoes sizzle in the oven, their edges crisping up just right, mingling with the gentle aroma of garlic and herbs. And when paired with salmon fillets that flake apart with the slightest touch of a fork, it feels like a quiet celebration of flavors. This salmon and roasted potato dinner isn’t flashy or complicated, but it hits that sweet spot between ease and satisfying depth.
One evening, I remember juggling a late work call and dinner prep, glancing at the clock somewhere between 6:30 and 7, not quite sure if I had enough time to pull it all together. The potatoes were roasting away, filling the kitchen with that warm, earthy scent. When the salmon went in alongside them, I found a moment to pause and listen to the soft crackle from the oven. The lemon slices on top gave off a subtle brightness that promised freshness amid the cozy, herbal notes. It wasn’t perfect timing, and the potatoes might have been a bit more golden if I’d watched more closely, but that slightly uneven roast made it feel homey, not rushed. By the time I sat down, the meal was a quiet comfort, a little reward for the day’s chaos.
- It’s a straightforward dish that doesn’t demand fancy ingredients, making it approachable on busy nights.
- The combination of crispy potatoes and tender salmon offers a satisfying contrast of textures without fuss.
- The garlic, herbs, and lemon bring layers of flavor, yet the recipe leaves room for adjustments – you don’t have to be exact.
- It’s simple — and that’s kind of the point. No complicated techniques or long prep times to stress over.
Even if you’re not a seasoned cook, this dinner feels manageable and rewarding. It’s flexible, too, so you can adapt it based on what’s in your pantry or how much time you have.
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Salmon and Roasted Potato Dinner
- Total Time: 45 minutes
- Yield: 4 1x
Description
A simple and delicious salmon and roasted potato dinner that’s perfect for a healthy weeknight meal. Tender salmon fillets paired with crispy roasted potatoes and seasoned with garlic and herbs.
Ingredients
1.5 pounds salmon fillets, skin on
1.5 pounds baby potatoes, halved
3 tablespoons olive oil, divided
4 cloves garlic, minced
1 teaspoon dried thyme
1 teaspoon dried rosemary
1 teaspoon paprika
Salt, to taste
Black pepper, to taste
1 lemon, sliced
2 tablespoons fresh parsley, chopped
Instructions
Preheat the oven to 425°F (220°C).
Place the halved baby potatoes in a large bowl. Add 2 tablespoons of olive oil, minced garlic, dried thyme, dried rosemary, paprika, salt, and black pepper. Toss well to coat all potatoes evenly.
Spread the potatoes on a baking sheet in a single layer. Roast in the preheated oven for 20 minutes.
While the potatoes roast, pat the salmon fillets dry with paper towels. Season both sides with salt and black pepper.
After the potatoes have roasted for 20 minutes, remove the baking sheet from the oven. Push the potatoes to one side of the sheet.
Drizzle the remaining 1 tablespoon of olive oil over the salmon fillets and place them skin-side down on the empty side of the baking sheet. Arrange lemon slices on top of the salmon.
Return the baking sheet to the oven and roast for an additional 10 minutes, or until the salmon is cooked through and flakes easily with a fork, and the potatoes are golden and tender.
Remove from the oven and sprinkle fresh chopped parsley over the salmon and potatoes.
Serve immediately, garnished with extra lemon slices if desired.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
Don’t worry about fancy equipment here — just your regular baking sheet does the job nicely, and the oven does most of the work. When serving, a crisp green salad or steamed veggies can round out the plate without stealing the spotlight from the main event. If you feel like mixing things up, you might swap the herbs for a touch of smoked paprika or toss in some halved cherry tomatoes among the potatoes to add a pop of color and sweetness, though I haven’t tested that thoroughly. Sometimes, a drizzle of a simple yogurt sauce or a sprinkle of capers on the salmon adds a fresh twist, but it’s totally optional.
FAQ
Can I use frozen salmon for this recipe? Yes, just thaw it completely and pat dry before roasting to avoid excess moisture.
What if I want crispier potatoes? Try cutting them into smaller pieces or giving them a quick parboil before roasting, though that adds a step.
How do I know when the salmon is done? It should flake easily with a fork and feel just firm to the touch, but slightly translucent inside.
Can I make this ahead of time? You can prepare the potatoes in advance, but I recommend roasting the salmon fresh to keep it moist.
Ready to make this cozy salmon and roasted potato dinner part of your weeknight lineup? Save it, print it, and give it a go — your kitchen will thank you.