Sheet Pan Lemon Herb Salmon with Roasted Potatoes
Flaky salmon and crispy roasted potatoes seasoned with lemon and herbs, cooked on one pan for an easy and delicious Mediterranean-inspired dinner.
Ingredients
- •1.5 lbs baby potatoes, quartered
- •1 tbsp olive oil, plus more for salmon
- •1 tsp dried oregano
- •1/2 tsp dried thyme
- •1/2 tsp garlic powder
- •Salt and black pepper to taste
- •4 (6 oz) salmon fillets, skin on or off
- •1 lemon, half thinly sliced, half juiced
- •2 tbsp fresh parsley, chopped, for garnish
Dietary Info
Instructions
- 1
Preheat oven to 400°F (200°C). Line a large sheet pan with parchment paper for easy cleanup.
- 2
In a large bowl, toss the quartered baby potatoes with 1 tablespoon of olive oil, oregano, thyme, garlic powder, salt, and pepper until evenly coated. Spread the seasoned potatoes in a single layer on one side of the prepared sheet pan.
- 3
Roast the potatoes in the preheated oven for 15 minutes, or until they start to soften and brown slightly.
- 4
While the potatoes are roasting, pat the salmon fillets dry with paper towels. Drizzle the salmon with a little olive oil, season with salt and pepper, and squeeze fresh lemon juice over each fillet. Place a lemon slice on top of each salmon fillet.
- 5
After the potatoes have roasted for 15 minutes, remove the sheet pan from the oven. Arrange the salmon fillets on the other side of the sheet pan, leaving some space between them. Return the sheet pan to the oven and continue to roast for another 10-12 minutes, or until the salmon is cooked through and flakes easily with a fork, and the potatoes are tender and crispy.
- 6
Remove from the oven, garnish with fresh chopped parsley, and serve immediately.
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