Sheet Pan Roasted Salmon and Potatoes for Two
An easy one pan recipe for roasted salmon and herbed potatoes that makes two servings and comes together in about 45 minutes!
Ingredients
For the Seasoning Blend:
- 1/2 tsp. Garlic Powder
- 1/2 tsp. Onion Powder
- 1/2 tsp. Paprika
- 1/2 tsp. Salt plus more to taste
For the Salmon + Potatoes:
- 2 Salmon Fillets about 6-8 oz. each
- Olive Oil or Avocado Oil
- 12 oz. Baby Potatoes like red, purple, and/or yellow
- 2 tbsp. finely chopped Fresh Dill
- 2 tbsp. finely chopped Fresh Parsley
For Serving:
Instructions
- Prep the Ingredients: Wash the potatoes, and cut them into halves or quarters, or as close to bite-sized pieces as possible (Note: Cut them into similar-sized pieces so they roast evenly.) Transfer the potatoes to a large mixing bowl and set aside. Place the salmon fillets flesh-side-up onto a cutting board or large plate, pat the salmon very dry, and set aside.
- Season the Salmon + Potatoes. In a small bowl, combine 1/2 tsp. Garlic Powder, 1/2 tsp. Onion Powder, 1/2 tsp. Paprika, 1/2 tsp. Salt. Use a fork to stir together until it’s evenly blended. Lay 2 Salmon Fillets fillets onto a cutting board or plate, then sprinkle 1/3 of this seasoning blend over the flesh side of the salmon fillets. In a large mixing bowl, toss the halved potatoes with the remaining 2/3 of the seasoning blend and one tablespoon of Olive Oil or Avocado Oil until they are evenly coated.
- Roast the Potatoes. Preheat the oven to 425 F. Line a large rimmed baking sheet with parchment paper. Spread 12 oz. Baby Potatoes out across 3/4 of the baking sheet, leaving some space in between each potato. (We'll leave about 3-4″ at one end of the baking sheet empty, so you can place the salmon onto it later.) Roast the potatoes at 425 F for 20 minutes.
- Roast the Salmon with the Potatoes. Carefully remove the pan from the oven, and place the seasoned salmon fillets onto the empty part. Drizzle the salmon with a little olive oil, then place the baking sheet back into the oven and continue cooking at 425 F for another 12-15 minutes, or until the salmon is cooked to your desired temperature.
- Toss the Potatoes with Herbs. Immediately toss the potatoes directly on the baking sheet with 2 tbsp. finely chopped Fresh Dill and 2 tbsp. finely chopped Fresh Parsley (or however much you like). Divide the potatoes between two warm plates, followed by the salmon.
- Serve! Drizzle Dill Creme Fraiche over the salmon, and top with Crunchy Everything Seasoning (or store-bought everything seasoning!) If you’re not feeling like making the Dill Creme Fraiche, you can drizzle with your favorite dressing, like a creamy cilantro or caesar dressing!
Notes
The thickness of your salmon fillets will affect cooking time and internal temperature. 12-15 minutes is generally going to cook salmon to medium, but please cook to your taste preference!
While the potatoes roast, it's also a great time to make the Dill Creme Fraiche! If you don’t feel like clicking the link, the recipe is: Combine 1/2 cup Crème Fraîche, 2 tbsp. finely chopped Fresh Dill, 1/2 tsp. Lemon Zest, 1 tsp. Fresh Lemon Juice, 1/4 tsp. Garlic Powder, and a pinch of Salt in a small mixing bowl. Stir well to combine. 💚
Nutrition
Serving: 1servingCalories: 408kcalCarbohydrates: 37gProtein: 39gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 5gMonounsaturated Fat: 4gCholesterol: 94mgSodium: 346mgPotassium: 1850mgFiber: 6gSugar: 2gVitamin A: 3671IUVitamin C: 66mgCalcium: 109mgIron: 5mg
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