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Rolling Sauce

Sheet Pan Salmon and Potatoes

A hearty one-pan dinner of roasted baby potatoes and salmon finished with garlic, herbs, and lemon — a heartier take on a quick salmon dinner.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 4
Course: Dinner
Cuisine: American
Ingredients Method Notes

Ingredients
  

For the Sheet Pan
  • - 4 salmon fillets about 6 oz / 170 g each
  • - 1 lb 450 g baby potatoes, halved
  • - 2 tbsp olive oil divided
  • - 1 tsp dried rosemary or thyme
  • - 2 cloves garlic minced
  • - salt and pepper to taste
  • - 1 lemon sliced

Method
 

  1. Preheat the oven to 400°F (200°C).
  2. Toss the halved potatoes with 1 tablespoon of olive oil, salt, and pepper, and spread them on a sheet pan in a single layer.
  3. Roast for 20 minutes, until starting to turn golden and easily pierced with a fork.
  4. Push the potatoes to one side of the pan and add the salmon fillets to the empty space.
  5. Drizzle the salmon with the remaining olive oil and sprinkle with the rosemary or thyme, minced garlic, salt, and pepper.
  6. Top each fillet with a lemon slice.
  7. Return to the oven and roast for 12-15 minutes, until the salmon is cooked through and the potatoes are fully tender.

Notes

  • Storage: Keeps in an airtight container in the fridge for up to 2 days.
  • Make ahead: Potatoes can be halved and tossed with oil and seasoning the night before and stored in the fridge until ready to roast.
  • Swap: Swap baby potatoes for sweet potato chunks, or use dill instead of rosemary for a different herb direction.