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Here are the simple ingredients you need for this tasty dish: - 4 salmon fillets - 1 pound baby potatoes, halved - 4 cloves garlic, minced - 2 tablespoons olive oil - 1 tablespoon fresh rosemary, finely chopped - 1 tablespoon fresh parsley, finely chopped - Zest and juice of 1 lemon - Salt and black pepper to taste - Lemon wedges for serving Each ingredient plays a key role. The salmon brings a rich flavor and healthy fats. Baby potatoes add heartiness and texture. Garlic gives a punch, while olive oil helps everything cook nicely. Fresh herbs like rosemary and parsley make the dish smell great and taste fresh. The lemon zest and juice brighten the flavors, making each bite pop. Finally, salt and black pepper enhance all the tastes. Always use quality ingredients for the best results! Preheating your oven to 400°F (200°C) is key. This step makes sure your food cooks evenly. A hot oven gives your salmon and potatoes a nice, crispy finish. In a large bowl, mix the halved baby potatoes with half of the minced garlic, 1 tablespoon of olive oil, the chopped rosemary, lemon zest, salt, and black pepper. Toss well to coat each potato. This mix adds great flavor to the potatoes. Spread the seasoned potatoes in a single layer on a large sheet pan. Avoid overcrowding the pan. This helps the potatoes roast evenly and get that golden brown color. Once arranged, place the pan in the preheated oven and roast for 15 minutes. While the potatoes start cooking, season the salmon fillets with the remaining minced garlic, another tablespoon of olive oil, lemon juice, chopped parsley, and salt and pepper. Rub this mix over the fillets well. This step ensures a burst of flavor in each bite. After 15 minutes, take the pan out of the oven. With a spatula, push the potatoes to one side. This creates space for the salmon fillets on the other side of the pan. Put the pan back in the oven. Roast for another 12-15 minutes. The salmon is done when it flakes easily with a fork. The potatoes should be golden brown and fork-tender at this point. Once cooked, take the sheet pan out of the oven. Let it cool for a couple of minutes. Serve the salmon and potatoes on a platter with lemon wedges. The lemon adds a fresh touch to the dish. To make your dish pop, use fresh herbs. Rosemary and parsley add a lot of flavor. I like to chop them finely to mix well. You can also add a pinch of red pepper flakes for some heat. If you want a zestier taste, try adding more lemon juice. It brightens the dish and works well with the salmon. For extra flavor, marinate the salmon in the seasoning for 15 minutes before cooking. Even cooking is key in this recipe. I always spread the potatoes in a single layer on the sheet pan. This helps them roast evenly. When adding salmon, make sure it has space around it. If the pan is too crowded, heat won’t circulate well. Keep an eye on cooking time. Salmon should flake easily with a fork when done. The potatoes should be golden and tender. Serving this dish is fun and easy. I like to arrange the salmon and potatoes on a large platter. A splash of fresh lemon juice right before serving adds a nice touch. Garnish with extra parsley for color. Lemon wedges on the side give a nice pop. This way, everyone can add more zest to their plates. It makes the dish look bright and inviting. {{image_4}} You can change the flavor by using different herbs. Try dill or thyme instead of rosemary. Basil adds a fresh taste too. Each herb will change the dish's aroma and flavor. Mix and match to find what you like best. The sheet pan can hold more than just potatoes. Carrots add sweetness and color. Broccoli brings a nice crunch and nutrients. Bell peppers can add a sweet touch, too. Zucchini slices roast well and soak up those flavors. Use what you love or whatever you have on hand! If you want to switch things up, try grilling or broiling. Grilling gives a smoky flavor that works well with salmon. Broiling cooks the fish quickly, leaving it juicy. Both methods can save time and add delicious char. Just be sure to watch it closely to avoid overcooking. To keep your leftover salmon and potatoes fresh, store them in an airtight container. Place the container in the fridge. This helps keep the flavors intact. Try to eat the leftovers within three days for the best taste. Make sure to let the dish cool before sealing it. For the best texture, reheat the salmon and potatoes in the oven. Set your oven to 350°F (175°C). Place the food on a baking sheet. Heat for about 10-15 minutes or until warmed through. This method keeps the salmon moist and the potatoes crispy. You can also use the microwave, but this may make the fish less flaky. Yes, you can freeze this dish. To do this, let the salmon and potatoes cool completely. Wrap them tightly in plastic wrap and then in aluminum foil. This prevents freezer burn. You can store it in the freezer for up to two months. When ready to eat, thaw in the fridge overnight and follow reheating instructions. The best cooking time for salmon is about 12 to 15 minutes. This time works well at 400°F (200°C). Salmon should be tender and flaky when done. When cooking, keep an eye on it. The thickness of your fillets can change the time needed. A thicker piece may need a bit more time, while a thinner piece can take less. Always check for that perfect flake! Yes, you can use frozen salmon. Just make sure to thaw it first. The best way to thaw is overnight in the fridge. If you’re short on time, you can run it under cold water. Using frozen salmon can still give great results. Just season it well. The garlic and herbs will add flavor to the fish. To check if salmon is done, use a fork. Gently press down on the fish. If it flakes easily, it is ready. You can also look for a color change. The salmon should turn from a bright pink to a light pink. Another method is to use a meat thermometer. The fish should reach 145°F (63°C). This ensures it is safe to eat and still moist. Yes, you can swap out salmon for other proteins. Chicken, shrimp, or cod work well. Just adjust the cooking time according to the protein used. For chicken, cook it for about 25 to 30 minutes. Shrimp will need less time, about 8 to 10 minutes. Cod takes about the same time as salmon, 12 to 15 minutes. Enjoy experimenting with different flavors! This recipe guides you through a simple oven-roasted salmon and baby potatoes dish. We've covered the ingredients, step-by-step instructions, and helpful tips. You now have options for variations and storage. Cooking can be easy and fun when you use fresh herbs and simple techniques. I hope you feel ready to try this recipe and enjoy a delicious meal. Cooking is a chance to be creative and share joy with others. Enjoy your cooking journey and impress your loved ones with this tasty dish!

Sheet Pan Garlic Herb Salmon & Potatoes

Discover the delicious simplicity of this Sheet Pan Garlic Herb Salmon & Potatoes recipe! This one-pan meal is packed with flavor, featuring tender salmon fillets paired with perfectly roasted baby potatoes, seasoned with garlic and fresh herbs. Perfect for a quick weeknight dinner or a special occasion, it's easy to prepare and clean up. Click through to explore this tasty recipe and delight your family with a wholesome meal tonight!
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Ingredients
  

4 salmon fillets

1 pound baby potatoes, halved

4 cloves garlic, minced

2 tablespoons olive oil

1 tablespoon fresh rosemary, finely chopped

1 tablespoon fresh parsley, finely chopped

Zest and juice of 1 lemon

Salt and black pepper to taste

Lemon wedges for serving

Instructions
 

Preheat the Oven: Begin by preheating your oven to 400°F (200°C) to ensure it's hot when you're ready to cook.

    Prepare the Potatoes: In a large mixing bowl, combine the halved baby potatoes with half of the minced garlic (2 cloves), 1 tablespoon of olive oil, chopped rosemary, lemon zest, salt, and black pepper. Toss the mixture thoroughly, ensuring that each potato piece is evenly coated with the fragrant blend of herbs and oil.

      Arrange on Sheet Pan: Spread the seasoned potatoes in a single layer across a large sheet pan. Make sure they are not overcrowded, as this helps them roast evenly. Place the pan in the preheated oven and roast for 15 minutes to start cooking those delightful potatoes.

        Prepare the Salmon: While the potatoes are roasting, take the salmon fillets and season them with the remaining minced garlic, another tablespoon of olive oil, freshly squeezed lemon juice, a sprinkle of chopped parsley, and salt and pepper to taste. Rub the mixture over the fillets for an even flavor.

          Add Salmon to the Pan: After 15 minutes of roasting your potatoes, carefully remove the pan from the oven. Use a spatula to push the potatoes to one side, making room for the salmon fillets on the other side of the pan.

            Final Roast: Return the pan to the oven and roast for an additional 12-15 minutes or until the salmon is cooked through, evidenced by its ability to flake apart easily with a fork. The potatoes should be golden brown and fork-tender at this point.

              Serve: Once cooked, remove the sheet pan from the oven and allow it to cool for a couple of minutes. Present the salmon and potatoes on a serving platter, accompanied by lemon wedges for an extra burst of freshness and zest.

                Prep Time, Total Time, Servings: 10 min | 30 min | Serves 4