One Pan Lemony Baked Salmon with Crispy New Potatoes
When you’re cooking for a crew it’s hard to go wrong with salmon and potatoes and this recipe is a simple and savory way to please a lot of folks without keeping you in the kitchen all afternoon.
2 pounds new potatoes, washed and patted dry
3 tablespoons olive oil, plus more as needed
Salt and pepper to preference
3 garlic cloves, peeled and minced
1- 2 pound fillet, king salmon with skin on
3 whole lemons
Equipment: 11x15 Cast Aluminum Bake and Roast Pan
1. Preheat the oven to 450 degrees F.
2. Cut the potatoes in half and place in a bowl with the olive oil, salt, pepper, and garlic; toss until the potatoes are well coated. Transfer the potatoes to the bake and roast pan and spread out into one layer. Roast in the oven for about 30 minutes, or until they just start to get a little golden.
3. While the potatoes are cooking, prep the salmon fillet. Pat the salmon dry, using paper towels, then lightly coat all over with olive oil. Sprinkle with salt and pepper and set aside.
4. Prep the rest of the ingredients. Slice the lemons in half and chop the parsley. Set aside.
5. When the potatoes are ready, remove from the oven, but leave it on at 450°F. Using a spatula, push the potatoes toward the sides of the pan, making room for the Salmon Fillet. Carefully place the salmon, skin side down into the pan so that the entire surface touches the pan. Then nestle the cut lemons in between the potatoes and around the salmon fillet.
6. Place the pan back into the oven and bake for another 20 minutes (or until desired doneness).
7. Remove from the oven and garnish with parsley. If you want to char the lemons (for presentation purposes), simply heat a skillet over medium/high heat and place the lemons, cut side down, in the pan. They should have a nice char after a minute or two. Serve.
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