Ingredients
4 salmon fillets (5 to 6 ounces each), skin on
1 lb baby potatoes, halved
3 lemons
4 garlic cloves, minced
3 tbsp olive oil
1 tsp dried oregano
1 tsp dried rosemary
1 tsp dried parsley
1 tsp salt
1/2 tsp black pepper
Fresh rosemary sprigs for garnish
Instructions
Preheat oven to 400°F (200°C) and place a baking sheet in the oven while it preheats.
In a small bowl, whisk together olive oil, garlic, oregano, rosemary, parsley, salt, and black pepper.
Remove baking sheet from the oven and arrange the halved potatoes in a single layer. Drizzle half of the herb oil mixture over the potatoes and toss to coat.
Place salmon fillets on top of the potatoes, skin side down. Spoon the remaining herb oil over the salmon.
Top each fillet with a few slices of lemon and a sprig of fresh rosemary.
Put the baking sheet back in the oven and roast for 30 to 35 minutes, until the salmon is cooked through and the potatoes are golden brown and tender.
Serve hot with a fresh green salad or crusty bread.
Notes
Make sure to use skin-on salmon to prevent it from drying out during roasting.
For extra lemon flavor, you can squeeze the juice of the third lemon over the finished dish before serving.
Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
- Prep Time: 15
- Cook Time: 35
- Category: Mediterranean Basics
- Method: Roasting
- Cuisine: Mediterranean
- Diet: Heart Healthy
Nutrition
- Serving Size: one serving
- Calories: 400
- Sugar: 2g
- Sodium: 650mg
- Fat: 20g
- Saturated Fat: 3g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 70mg