Baked Salmon and Potatoes
Ingredients
- 1.5 lbs Baby Yukon Gold Potatoes, halved or quartered into 1-inch pieces
- 3 tbsp Olive Oil, divided
- 1 tsp Dried Oregano
- 1/2 tsp Garlic Powder
- 1 tsp Kosher Salt, divided
- 1/2 tsp Black Pepper, freshly ground, divided
- 4 (6 oz) Salmon Fillets, center-cut, about 1-1.5 inches thick
- 2 Cloves Fresh Garlic, minced
- 1 tsp Dried Dill
- 1 Lemon, half sliced thin, half cut into wedges
- 2 tbsp Fresh Parsley, chopped
Instructions
- Preheat oven to 400°F (200°C) with a rack in the center.
- On a large rimmed baking sheet, toss the potatoes with 2 tbsp olive oil, oregano, garlic powder, 1/2 tsp kosher salt, and 1/4 tsp black pepper. Spread into a single layer.
- Roast the potatoes alone for 20 minutes until they begin to soften.
- While potatoes roast, pat salmon fillets completely dry with paper towels. In a small bowl, mix the minced garlic, dried dill, and the remaining 1 tbsp of olive oil.
- Remove the pan from the oven. Push potatoes to the sides and place salmon fillets in the center.
- Brush the garlic-dill oil over the salmon. Season with the remaining 1/2 tsp salt and 1/4 tsp pepper. Top each fillet with a thin lemon slice.
- Return the pan to the oven and bake for 12-15 minutes, until salmon flakes easily or reaches 130-135°F on an instant-read thermometer.
- Let rest on the pan for 3-5 minutes. Garnish with fresh parsley and serve with lemon wedges.
Notes
For perfectly cooked salmon every time, use an instant-read thermometer. Pull the fish from the oven when the thickest part reads 130-135°F for a perfect medium.