Description
A delicious dish combining the rich flavors of salmon with roasted baby potatoes, perfect for family dinners or special occasions.
Ingredients
Scale
- 1 1/2 lb baby potatoes, halved
- 2 tbsp olive oil (for potatoes)
- 1 tsp garlic powder
- 1 tsp rosemary (fresh or dried)
- Salt & pepper, to taste
- 4 salmon fillets (skin on or off)
- 2 tbsp olive oil (for salmon)
- 3 garlic cloves, minced
- 2 tsp Dijon mustard
- 1 tbsp lemon juice
- 1/3 cup panko breadcrumbs
- 1 tbsp chopped fresh rosemary
- 2 tbsp grated Parmesan
- Salt & pepper, to taste (for salmon)
Instructions
- Preheat oven to 400°F (200°C).
- Toss baby potatoes with olive oil, garlic powder, rosemary, salt, and pepper. Spread on a baking sheet and roast for 15 minutes.
- In a small bowl, mix olive oil, garlic, mustard, lemon juice, breadcrumbs, rosemary, Parmesan, salt, and pepper.
- Remove potatoes from the oven, push them to the sides, and place salmon fillets in the center. Top salmon evenly with the breadcrumb mixture.
- Return to the oven and roast for 12–15 minutes until salmon flakes easily and the topping is golden.
- Garnish with extra rosemary and a drizzle of lemon juice before serving.
Notes
Store leftovers in an airtight container for up to 2 days. Reheat at 350°F (175°C) until warmed through.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 2g
- Sodium: 500mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 70mg
Keywords: Salmon, Roasted Potatoes, Easy Dinner, Healthy Recipe, One Pan Meal