Baked Salmon and Potatoes
The sheet-pan baked salmon and potatoes is one I could eat on repeat for dinner. With minimal clean up and maximum flavor, it’s a well-rounded dinner that the whole family will love.
Baby potatoes are slices and roasted with salt, pepper and garlic powder, then topped with a salmon fillet thats marinated in dijon mustard, olive oil and some spices. The potatoes are crisp, the salmon comes out flakey, and everything gets served with a fresh cucumber feta salad.
I top everything off with fresh lemon juice and a zesty cucumber salad. The salad adds the perfect fresh touch to this recipe, and is made with diced cucumbers, cubed feta cheese, lemon juice, olive oil and sumac.
Sumac is a popular middle-eastern spice that adds a slight tangy flavor to salads or marinades. Sumac adds a subtle lemon flavor, and is made from dried and ground berries of the wild sumac flower. I love using it on slow-roasted salmon or stuffed olives for a little extra kick.
What you’ll need to make baked Salmon and Potatoes
For the potatoes
- Baby potatoes, I used tri-colored
- Olive oil
- Spices: garlic powder, salt & pepper
For the salmon
- Salmon fillet, skin on or off
- Olive oil
- Dijon mustard
- Spices: paprika, cumin, salt, pepper and garlic powder
Cucumber feta salad
- Persian cucumbers
- Feta cheese
- Lemon juice
- Olive oil
- Sumac
- Salt & pepper
- Preheat the oven to 400 F
- Start by slicing the baby potatoes into coins and tossing them with olive oil, garlic powder, salt and pepper.
- Layer the potatoes on a small sheet pan or baking dish and bake for 20 minutes.
- Prepare the salmon marinade by whisking together the olive oil, dijon mustard and spices
- Remove the potatoes from the oven and give them a flip. Place the salmon fillet on top and pour the marinade over the fish.
- Finish baking for another 15-18 minutes, broil for 2 minutes at the end.
- Prepare the cucumber feta salad and serve with your salmon and potatoes
I love the simple combination of potatoes, salmon and spices used, but this dish is very customizable. You can add any veggies you have around, and substitute any type of fish or even chicken if preferred.
The salmon flakes right off the fork and melts in your mouth. This recipe is easy enough to make during the week, and definitely a crowd pleaser for your next gathering!
Other simple dinner recipes:
Roasted Chicken and Cauliflower
Ground Beef Stir Fry
Feta Stuffed Salmon
Baked Salmon and Potatoes
Ingredients
- 24 oz baby potatoes sliced
- 3 tbsp olive oil
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp garlic powder
Salmon
- 1.2-1.5 lbs salmon
- 2 tbsp olive oil
- 1/2 tbsp dijon mustard
- 1/2 tsp paprika
- 1/2 tsp cumin
- 1/2 tsp garlic powder
- 1/4 tsp salt
- 1/4 tsp black pepper
- Juice from 1/2 lemon, to top
- Chopped parsley, to top
Feta Cucumber Salad
- 3 Persian cucumbers diced
- 4 oz feta cubed
- Juice from 1 lemon
- 1 tsp sumac
- 2 tbsp olive oil
- Salt & pepper
Directions
- Preheat the oven to 400 F
- Slice the baby potatoes into coins. Toss them in a bowl with the olive oil, salt, pepper and garlic powder, then layer then flat onto a baking sheet or baking dish.
- Bake the potatoes 20 minutes.
- While the potatoes bake, whisk together the olive oil, dijon, and salmon spices.
- After 20 minutes, take the potatoes out of the oven and give them a flip. Place the salmon fillet on top of the potatoes, then pour the marinade over the salmon. Give everything another light drizzle of olive oil.
- Finish baking for another 18 minutes. Broil for 2 minutes at the end.
- Prepare the cucumber feta salad by dicing the cucumbers and feta and mixing them with the olive oil, lemon juice, sumac and salt & pepper.
- Garnish the salmon and potatoes with fresh parsley and lemon juice. Serve with the cucumber feta salad.
Easy and fast to make. Enjoyed.