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Roasted Salmon & Potatoes

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This roasted salmon and potatoes recipe is a simple, balanced sheet-pan meal featuring tender, flaky salmon paired with crispy roasted baby potatoes. Seasoned with garlic, lemon, and herbs, it delivers a flavorful and nutritious dinner with minimal cleanup and effort.

  • Author: Julia
  • Prep Time: 10–15 minutes
  • Cook Time: 25–30 minutes
  • Total Time: 40–45 minutes
  • Yield: 4 servings
  • Category: Main Course
  • Method: Roasting
  • Cuisine: American
  • Diet: Gluten Free

Ingredients

  • 4 salmon fillets
  • 1.5 lb baby potatoes, halved or quartered
  • 3 tbsp olive oil
  • 3 cloves garlic, minced (or 1 tsp garlic powder)
  • 1 lemon (juice and slices)
  • 1 tsp salt (or to taste)
  • 1/2 tsp black pepper
  • 1 tsp paprika
  • 1 tsp dried dill or parsley (optional)

Instructions

  1. Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. Toss potatoes with olive oil, salt, pepper, garlic, and paprika until evenly coated.
  3. Spread potatoes on the baking sheet and roast for 15–20 minutes until they begin to soften.
  4. Push potatoes to one side of the pan and place salmon fillets on the other side.
  5. Drizzle salmon with olive oil and season with salt, pepper, garlic, paprika, and lemon juice.
  6. Add lemon slices on top of the salmon if desired.
  7. Return pan to the oven and roast for another 12–15 minutes, or until salmon is cooked through and flakes easily and potatoes are golden and tender.
  8. Remove from oven, let rest briefly, and serve warm.

Notes

  • Roasting potatoes first ensures they become crispy and fully cooked.
  • Do not overcook salmon to keep it moist and tender.
  • Yukon Gold or baby potatoes work best for texture and flavor.
  • Add vegetables like asparagus or broccoli for a complete sheet-pan meal.
  • Leftovers keep well for up to 3 days in the refrigerator.

Nutrition

Find it online: https://juliameals.com/roasted-salmon-potatoes/