Roasted Salmon and Potato Medley

Indulge in the vibrant flavors of a Mediterranean-inspired masterpiece with this roasted salmon and potato medley. Tender fingerling potatoes, roasted to perfection alongside flaky salmon fillets, create a harmonious union of textures and tastes. Enhanced with a burst of garlic, aromatic herbs, and a colorful array of sweet peppers, cherry tomatoes, and olives, this one-pan wonder is as visually stunning as it is delicious. A squeeze of fresh lemon elevates each bite, making this dish a delightful, wholesome addition to any mealtime repertoire.

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Roasted Salmon and Potato Medley

A vibrant one-pan dish marrying flaky salmon, tender fingerling potatoes, and a colorful ensemble of sweet peppers, cherry tomatoes, and olives, all roasted to perfection with garlic, herbs, and a zesty hint of lemon. A flavorful and easy-to-make meal that's as visually stunning as it is delicious.

Servings 4 Servings

Prep Time 35 mins

Additional time 20 mins

Total Time 55 mins

Equipment

• baking sheet
• Parchment Paper or Aluminum Foil
• mixing bowls
• Knife and cutting board
• Citrus Juicer:
• Measuring spoons
• Oven
• spatula or tongs

Ingredients

• 1 pound Fingerling potatoes
• 2 tbsp Olive oil
• 5 Garlic cloves coarsely chopped
• 1/2 tsp Sea salt
• 1/2 tsp Freshly ground black pepper
• 4 Fresh or frozen skinless salmon fillets
• 2 Medium red, yellow, and/or orange sweet peppers cut into rings
• 2 cups Cherry tomatoes
• 1 1/2 cups Chopped fresh parsley (1 bunch)
• 1/4 cup Pitted kalamata olives halved
• 1/4 cup Finely snipped fresh oregano or 1 tablespoon dried oregano, crushed
• 1 Lemon

Instructions

• Preheat your oven to 400°F (200°C).
• In a large bowl, toss the halved fingerling potatoes with 1 tablespoon of olive oil, chopped garlic, sea salt, and black pepper until evenly coated.
• Spread the seasoned potatoes on a large baking sheet lined with parchment paper or aluminum foil. Roast them in the preheated oven for about 15 minutes.
• Meanwhile, prepare the salmon by drizzling the fillets with the remaining olive oil and seasoning with a pinch of salt and pepper.
• After the potatoes have roasted for 15 minutes, remove the baking sheet from the oven and push the partially cooked potatoes to the sides to make space for the salmon in the center. Place the seasoned salmon fillets in the center of the baking sheet.
• Arrange the sweet pepper rings, cherry tomatoes, and halved kalamata olives around the salmon and potatoes. Sprinkle the chopped parsley and oregano over the entire pan.
• Return the baking sheet to the oven and roast everything together for another 12-15 minutes, or until the salmon is cooked through and flakes easily with a fork.
• Before serving, squeeze fresh lemon juice over the roasted salmon and vegetables for a burst of citrus flavor.
• Serve the roasted salmon and potato medley directly from the baking sheet, garnishing with extra fresh herbs if desired.

Notes

1. Salmon Thickness: Adjust roasting time based on the thickness of your salmon fillets. Thicker fillets might need a few extra minutes in the oven.
2. Vegetable Variations: Feel free to swap or add vegetables based on preference or seasonal availability. Asparagus, zucchini, or red onion could be great additions or substitutions.
3. Even Cooking: Ensure even cooking by cutting potatoes into similar sizes. This helps them cook uniformly alongside the salmon.
4. Doneness Indicator: Salmon is ready when it easily flakes with a fork. Keep an eye on it towards the end of cooking to prevent overcooking.
5. Freshness: For the best flavors, opt for fresh herbs and ripe, seasonal vegetables.
6. Customization: Adjust the seasoning and herbs to suit your taste preferences. Experiment with different herb combinations for varied flavors.
7. Presentation: Before serving, garnish with fresh herbs or a sprinkle of lemon zest to add a pop of color and freshness.
8. Serving Suggestions: This dish is wonderful served directly from the baking sheet but can also be plated individually for an elegant presentation. Consider serving with a side of couscous, quinoa, or a fresh salad.
9. Leftovers: Leftovers can be refrigerated and enjoyed the next day. The flavors often meld even more, making for a tasty lunch or another dinner option.

Calories: 422kcal

Course: Main Course

Cuisine: Continental, Mediterranean

Keyword: Colorful Vegetables, Fingerling Potatoes, One-pan meal, Roasted Salmon

Nutrition

Serving: 1g | Calories: 422kcal | Carbohydrates: 32g | Protein: 33g | Fat: 19g | Saturated Fat: 2g | Cholesterol: 78mg | Sodium: 593mg | Potassium: 1741mg | Sugar: 7g | Vitamin A: 2990IU | Vitamin C: 233mg | Calcium: 104mg | Iron: 4mg