Description
Sheet pan Salmon and Potatoes blend Mediterranean flavors with simple kitchen magic. Crispy potato wedges and flaky fish make weeknight dinner effortless and delicious.
Ingredients
Scale
Main Protein:
- 4 salmon fillets (5–6 ounces / 140–170 grams each)
Vegetables and Starches:
- 1.5 pounds (680 grams) baby potatoes, halved
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 small red onion, sliced
- 1 medium zucchini, sliced into rounds
- 1 cup (150 grams) cherry tomatoes
Seasonings and Dressing:
- 4 tablespoons (60 milliliters) olive oil
- 1 tablespoon (15 milliliters) lemon juice
- 1 tablespoon (3 grams) fresh parsley, chopped
- 1 teaspoon (5 grams) Dijon mustard
- 1 garlic clove, minced
- 0.5 teaspoon dried oregano
- Salt, to taste
- Black pepper, to taste
- Lemon wedges, for serving
Instructions
- Preheat the oven to 425°F (220°C). Grab 1½ lbs baby potatoes and slice them in half. Toss the potatoes with 1 tablespoon olive oil, ½ teaspoon salt, and ¼ teaspoon black pepper.
- Spread the seasoned potatoes across a large sheet pan. Roast for exactly 15 minutes until they start developing golden edges and become slightly tender.
- Slice 1 red bell pepper, 1 yellow bell pepper, 1 small red onion, and 1 medium zucchini into thin pieces. Add 1 cup cherry tomatoes to the mix.
- Remove the sheet pan from the oven and scatter the sliced vegetables around the potatoes. Drizzle with another 1 tablespoon olive oil, sprinkle with salt and pepper, and gently toss to coat.
- Return the pan to the oven and roast the vegetables for 10 minutes, allowing them to soften and caramelize slightly.
- Pat 4 salmon fillets (5-6 oz each) dry with paper towels. Season each fillet with salt and pepper.
- Carefully place the salmon fillets among the roasted vegetables on the sheet pan.
- In a small bowl, whisk together 2 tablespoons olive oil, 1 tablespoon lemon juice, 1 tablespoon chopped parsley, 1 teaspoon Dijon mustard, 1 minced garlic clove, ½ teaspoon dried oregano, salt, and pepper.
- Spoon half of the herb dressing directly over the salmon and vegetables.
- Bake for 10-12 minutes until the salmon easily flakes with a fork and reaches an internal temperature of 145°F (63°C).
- Remove from the oven and drizzle the remaining herb dressing over the entire sheet pan. Serve with fresh lemon wedges on the side.
Notes
- Patting salmon dry before seasoning helps create a crispy exterior and prevents steaming.
- Choose waxy potatoes like Yukon Gold for the best roasting texture and golden-brown color.
- Cut vegetables into similar-sized pieces to ensure even cooking and consistent doneness.
- When checking salmon for doneness, look for an internal temperature of 145°F and flesh that flakes easily with a fork.
- Prep Time: 10 minutes
- Cook Time: 35-37 minutes
- Category: Sheet-Pan
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 370 kcal
- Sugar: 4 g
- Sodium: 180 mg
- Fat: 22 g
- Saturated Fat: 3 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 3 g
- Protein: 32 g
- Cholesterol: 70 mg