Easy Sheet-Pan Salmon with Roasted Potatoes
 
Prep time
Cook time
Total time
 
An easy and super healthy salmon and potato dish, perfect for weeknight meals as well as entertaining
Author:
Recipe type: Main Course
Cuisine: Mediterranean
Serves: 2
Ingredients
  • ¾ - 1 lb. small (1.5 "diameter) waxy potatoes
  • 3 TBSP. extra virgin olive oil, divided
  • ½ tsp. sea salt and ¼ tsp. freshly ground black pepper, plus more for seasoning
  • 4 springs of fresh thyme
  • ½ tsp. dried Greek oregano
  • ½ tsp. garlic powder
  • 2 salmon filets (skin-on), about 4 - 5 oz. each
  • Lemon-Mustard Sauce:
  • 2 TBSP. fresh lemon juice
  • ½-1 tsp. mustard
  • ¼ tsp. sea salt
  • 4 TBSP. extra virgin olive oil
Instructions
  1. Preheat the oven to 425° F.
  2. Cut the potatoes in half, leaving the skins on. In a medium mixing bowl, drizzle them with 2 TBSP. of the olive oil then season generously with ½ tsp. salt, ¼ tsp. pepper, the oregano and garlic powder. A dd the fresh thyme and toss well to combine.
  3. Place the potatoes on a sheet pan, cut side down. Roast for about 20 minutes, or, until the edges of the potatoes are slightly browned and the inside is tender when pierced with a fork. The roasting time will depend on the size of the potatoes.
  4. While the potatoes are roasting, pat dry the salmon, season it generously with more sea salt and black pepper and drizzle with the remaining 1 TBSP. of the olive oil. (N.B. - fish in general needs to sit with the seasoning for at least 15 minutes before cooking).
  5. Check to make sure the potatoes are almost completely cooked. Arrange the potatoes around the sheet pan, allowing some space in the center of the pan for the salmon. Turn the oven down to 275°F and place the salmon fillets in the middle of the sheet pan. Roast the salmon for about 15 minutes, depending on the thickness and your personal preference. Check to see if the fish flakes when gently pressed with a fork. Use an instant thermometer for a true reading of doneness; it should register an internal temperature at a minimum of about 125°F in the thickest part of the fish.
  6. To get some extra color on the fish, place the sheet pan about 6" away from the broiler and broil for about 2 minutes, or, until the salmon gets nicely browned. Watch closely so it does not overcook. An instant-read thermometer inserted at the thickest part of a fillet should now register 135°F.
  7. Meanwhile, make the lemon-mustard sauce by whisking together the lemon juice, mustard, and salt and pepper in a small bowl then slowly stream in the olive oil, whisking constantly to emulsify. Taste and adjust the seasoning if necessary.
  8. When the salmon and potatoes are ready, remove them from the oven and drizzle the sauce over the potatoes and the salmon while everything is still hot. Allow it to rest for 4 minutes.
  9. Garnish with more fresh thyme and serve with a few slices of lemon on the side and your favorite salad.
Recipe by Marilena's Kitchen at https://marilenaskitchen.com/easy-sheet-pan-salmon-with-roasted-potatoes/