Baked Salmon and Baby Potatoes

Looking to elevate your dinner game with a dish that's both delicious and nutritious? Say hello to our Baked Salmon and Baby Potatoes recipe! Bursting with flavor and simple to prepare, this mouthwatering meal is perfect for busy weeknights or special occasions.

In this post, I’ll guide you through the step-by-step process of creating this delectable dish, from seasoning the potatoes to perfectly baking the salmon. Plus, we'll share a handy tip for preserving leftovers to enjoy later.

Get ready to impress your family and friends with this irresistible recipe!

Ingredients Notes:

1. Salmon: Opt for fresh, high-quality salmon fillets for the best flavor and texture. You can use either wild-caught or farm-raised salmon, depending on your preference and availability. Look for fillets with firm flesh and a bright, translucent color.

1. Baby Potatoes: Baby potatoes work well in this recipe because they cook quickly and have a tender texture. You can use any variety of baby potatoes, such as red, yellow, or fingerling potatoes. If you can't find baby potatoes, you can also use regular-sized potatoes cut into smaller pieces.

2. Olive Oil: Olive oil adds flavor and helps to crisp up the potatoes during baking. Extra virgin olive oil is preferred for its rich flavor, but you can use any type of olive oil you have on hand. If you're out of olive oil, you can substitute it with other cooking oils like vegetable oil or melted butter.

3. Garlic, Thyme, and Rosemary: These aromatic herbs add depth of flavor to both the potatoes and the salmon. If you don't have fresh herbs, you can use dried herbs instead. However, fresh herbs will provide the best flavor.

4. Lemon: Freshly squeezed lemon juice adds a bright, citrusy flavor to the dish and helps to balance the richness of the salmon and potatoes. You can also serve the dish with lemon wedges for an extra burst of freshness.

5. Salt and Pepper: Seasoning with salt and pepper is essential to enhance the flavors of the ingredients. Be sure to season the potatoes and salmon generously with salt and pepper before baking.

6. Zucchini (Optional): Adding zucchini to the recipe is a great way to incorporate more vegetables into the dish. Zucchini pairs well with salmon and potatoes and adds a pop of color to the meal. You can slice the zucchini and roast it along with the potatoes for added flavor and texture.

7. Honey Garlic Glaze (Optional): If you'd like to add a glaze to the salmon, you can prepare a simple honey garlic glaze using honey, soy sauce, lemon juice, minced garlic, and grated ginger. This glaze adds sweetness and umami flavor to the salmon, elevating the dish to the next level.

Why you’ll love this recipe:

1. Flavor Explosion: Imagine tender, flaky salmon fillets seasoned to perfection, paired with crispy roasted baby potatoes infused with aromatic herbs. Every bite is a burst of savory goodness that delights the taste buds.

2. Ease of Preparation: With simple ingredients and straightforward instructions, this recipe is easy to prepare, making it perfect for busy weeknights or lazy weekends. Minimal prep time means you can have a gourmet meal on the table with minimal effort.

3. Versatility: Whether you're hosting a dinner party or craving a cozy night in, this dish fits the bill. It's incredibly versatile, allowing you to customize it with your favorite herbs, spices, or additional vegetables to suit your taste preferences.

4. Nutritional Benefits: Salmon is not only delicious but also nutritious, packed with heart-healthy omega-3 fatty acids, protein, and essential vitamins and minerals. Paired with nutrient-rich baby potatoes, this dish is as good for your body as it is for your taste buds.

5. Satisfaction Guaranteed: From the first bite to the last, this dish satisfies on every level – flavor, texture, and overall dining experience. It's a surefire crowd-pleaser that will have everyone coming back for seconds.

Additionally, if you find yourself with leftovers (which is quite rare with how delicious this dish is!), consider vacuum sealing them for later enjoyment. Vacuum sealing is a fantastic method for preserving the freshness and flavor of your leftovers, allowing you to extend their shelf life in the refrigerator or freezer.

Simply place the cooled leftovers in vacuum-seal bags or containers, remove the air using a vacuum sealer, and seal them tightly. This not only prevents the food from spoiling but also helps to retain its moisture and texture. When you're ready to enjoy your leftovers, simply reheat them in the microwave or oven, and they'll taste just as delicious as they did on the first day.

It's a convenient way to make the most out of your Baked Salmon and Baby Potatoes meal, ensuring that every bite is as enjoyable as the last.

Print

Baked Salmon and Baby Potatoes

Yield 3

Author Kim Alexander

Prep time

11 Min

Total time

11 Min

Cook modePrevent screen from turning off

Ingredients

• 3 salmon fillets
• 1 pound baby potatoes, halved
• 1 medium zucchini, sliced
• 2 tablespoons olive oil (or substitute)
• 2 cloves garlic, minced
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1 teaspoon paprika
• Salt and pepper to taste
• Lemon wedges for serving
• Fresh parsley for garnish (optional)

Honey Garlic Glaze

• 3 tablespoons honey
• 2 tablespoons soy sauce (or tamari for gluten-free option)
• 1 tablespoon freshly squeezed lemon juice
• 2 cloves garlic, minced
• 1 teaspoon grated fresh ginger (optional)
• Pinch of red pepper flakes (optional)
• Salt and pepper to taste

Instructions

1. Preheat your oven to 400°F (200°C).
2. In a large bowl, toss the halved baby potatoes with 1 tablespoon of olive oil, minced garlic, dried thyme, dried rosemary, salt, and pepper until evenly coated.
3. Place the seasoned potatoes and zucchini (if using) on a baking sheet lined with parchment paper or aluminum foil, spreading them out in a single layer.
4. Bake the potatoes in the preheated oven for 20-25 minutes, or until they are tender and lightly golden.
5. While the potatoes are baking, prepare the salmon. Drizzle the salmon fillets with the remaining tablespoon of olive oil and season with paprika, salt and pepper to taste and any preferred seasonings.
6. Once the potatoes baked for 20 minutes, remove them from the oven.
7. Place the salmon fillets on the top the potatoes and top with lemon slices.
8. Return the baking sheet to the oven and bake for an additional 12-15 minutes, or until the salmon is cooked through and flakes easily with a fork.
9. When the salmon has remaining 3-5 minutes left, add the honey garlic glaze to the salmon with a brush.
10. Remove the baked salmon and baby potatoes from the oven.
11. Serve the salmon hot with the roasted baby potatoes, lemon wedges, and garnish with fresh parsley if desired.
12. Store leftovers in a vacuum sealed bag to preserve freshness or airtight glass containers.

Notes

Can I use other types of potatoes?

• Yes, you can use other types of potatoes such as russet, red, or Yukon gold potatoes. Just be aware that different types of potatoes may have slightly different textures and flavors when cooked.

Can I use frozen salmon?

• While fresh salmon is preferred for best flavor and texture, you can use frozen salmon if that's what you have available. Make sure to thaw it completely before cooking and pat it dry with paper towels to remove excess moisture.

Nutrition Facts

Calories

533.65

Fat

20.63 g

Sat. Fat

3.07 g

Carbs

48.91 g

Fiber

4.65 g

Net carbs

44.27 g

Sugar

20.53 g

Protein

39.34 g

Sodium

892.43 mg

Cholesterol

93.5 mg

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