Garlic Herb Salmon With Baby Potatoes

Garlic Herb Salmon with Baby Potatoes

Table of Contents

This delicious and nutritious one-pan meal combines succulent salmon fillets with tender baby potatoes, all roasted to perfection with fragrant garlic and fresh herbs. It’s an ideal dinner for busy weeknights or an elegant weekend meal. Packed with omega-3 fatty acids, vitamins, and minerals, this dish is not only flavorful but also incredibly healthy!

Ingredients

For the Salmon:

4 salmon fillets (6 oz each, skin-on or skinless)
3 tablespoons olive oil
3 cloves garlic, minced
1 tablespoon fresh lemon juice
1 teaspoon dried oregano
1 teaspoon dried thyme
1 teaspoon dried parsley (or 2 tablespoons fresh parsley, chopped)
Salt and pepper to taste
Lemon slices (for garnish)

For the Baby Potatoes:

1 lb baby potatoes, halved
2 tablespoons olive oil
2 cloves garlic, minced
1 teaspoon dried rosemary
Salt and pepper to taste

Instructions

Preheat and Prep:
- Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it.
Season the Potatoes:
- In a bowl, toss the halved baby potatoes with olive oil, minced garlic, dried rosemary, salt, and pepper. Spread them on one side of the prepared baking sheet in a single layer.
Roast the Potatoes:
- Roast the potatoes for about 15 minutes.
Prepare the Salmon:
- In a small bowl, mix olive oil, minced garlic, lemon juice, oregano, thyme, parsley, salt, and pepper.
- Remove the baking sheet from the oven. Push the potatoes to one side and place the salmon fillets on the other side.
- Brush the garlic herb mixture generously over each fillet.
Bake Together:
- Return the baking sheet to the oven and bake for an additional 12-15 minutes or until the salmon is cooked through (opaque and flakes easily with a fork) and the potatoes are golden and tender.
Serve:
- Plate the salmon with the roasted baby potatoes. Garnish with lemon slices and additional parsley if desired.

Serving Suggestions

This dish pairs wonderfully with a side of steamed asparagus or a fresh green salad.
Serve with a light white wine such as Sauvignon Blanc or Pinot Grigio for an elevated dining experience.

Nutritional Information (Per Serving)

Calories: 450
Protein: 35g
Fat: 25g
Carbohydrates: 20g
Fiber: 3g
Sugar: 1g
Cholesterol: 75mg
Sodium: 220mg

Note: Nutritional values are estimates and may vary depending on the brand of ingredients used.

Benefits

Salmon: High in omega-3 fatty acids, which promote heart health and reduce inflammation. It’s also rich in protein and vitamin D.
Baby Potatoes: Provide complex carbohydrates for sustained energy along with potassium, which supports heart and muscle function.
Garlic and Herbs: Packed with antioxidants and anti-inflammatory properties.

Tips and Notes

Choosing Salmon: Opt for wild-caught salmon for better flavor and nutritional value.
Crispy Potatoes: For extra crispy potatoes, increase the oven temperature to 450°F during the last 5 minutes of baking.
Storage and Reheating: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F until warmed through.
Make It Dairy-Free: This recipe is naturally dairy-free. If desired, you can drizzle with dairy-free butter for additional flavor.

Q&A

Can I use other types of fish?
Yes! Cod, halibut, or trout are great alternatives to salmon. Adjust the cooking time accordingly.
Can I use dried herbs instead of fresh?
Absolutely. If using dried herbs, reduce the quantity by about one-third, as dried herbs are more concentrated in flavor.
What if I don’t have baby potatoes?
You can substitute with regular potatoes cut into small chunks or even sweet potatoes for a slightly different flavor profile.
Can I grill the salmon instead?
Yes, grilling gives a smoky flavor. Brush the fillets with the herb mixture and grill over medium heat for 6-8 minutes per side.