Sheet Pan Salmon and Baby Potatoes
A simple and delicious one-pan meal with succulent salmon and perfectly roasted baby potatoes.
Equipment
- 1 sheet pan lined with parchment paper
- 1 mixing bowl
- 1 oven preheated to 400°F
Ingredients
Main Ingredients
- 4 salmon fillets
- 1 lb baby potatoes halved
- 2 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp paprika
- 1 lemon zested and juiced
- Salt and pepper to taste
Instructions
Preparation
- Preheat the oven to 400°F. Rinse the baby potatoes and cut them in half. Pat the salmon fillets dry with a paper towel.
- In a mixing bowl, toss the halved potatoes with olive oil, salt, and pepper. Spread them out in a single layer on the prepared sheet pan.
- Rub the salmon fillets with olive oil, garlic powder, paprika, lemon zest, and a pinch of salt and pepper. Place the fillets on the sheet pan with the potatoes.
- Place the sheet pan in the preheated oven and bake for 20-25 minutes, or until the salmon flakes easily with a fork and the potatoes are tender.
Serving
- Transfer the salmon and potatoes to a serving platter. Squeeze fresh lemon juice over the top before serving.
Storage
- Cool any leftovers to room temperature, then store in an airtight container in the refrigerator for up to 3 days.
Notes
Pro Tips: For even cooking, ensure all potato pieces are similar in size. Ingredient Substitutions: Use sweet potatoes for a different flavor profile. How to Serve: Garnish with fresh herbs like parsley or dill. Storage & Freshness: Keep leftovers in an airtight container for optimal freshness. Make-Ahead Tips: Potatoes can be pre-seasoned and stored in the fridge up to 24 hours in advance.