One-Pan Lemon Garlic Salmon and Potatoes is a savory dish featuring lemon-seasoned salmon baked alongside roasted baby potatoes, topped with a fresh lemon avocado salsa. This all-in-one meal is easy to prepare and even easier to clean up! If you’re a fan of salmon, you should also try my Salmon Salad.
Ingredients & Substitutions
- Potatoes: Baby potatoes, also known as new potatoes, are small and tender with delicate skin, perfect for roasting. They are simply seasoned with olive oil, salt, and pepper.
- Salmon: Salmon is a highly nutritious fish packed with Omega-3 fatty acids, protein, and various essential vitamins and nutrients. You’ll need 4 filets for this recipe.
- Lemons: Freshly squeezed lemon juice is essential for both the salmon and the salsa. You will need juice from 2 lemons and a third lemon for slices.
- Seasonings: The salmon is seasoned with parsley, garlic, kosher salt, paprika, and crushed red pepper flakes. Adjust the red pepper flakes based on your spice preference.
- Avocado: Avocados add a creamy texture and are high in healthy fats and nutrients. Choose ripe avocados by gently pressing near the stem; they should feel soft but not mushy.
Cooking Salmon: Skin On or Off?
It’s best to keep the skin on the salmon while cooking to protect the flesh from overcooking. Whether to eat the skin is up to you.
When is Salmon Done?
The USDA recommends cooking salmon until the thickest part reaches 145°F (63°C). For medium-cooked salmon, remove it from the heat at 130°F (54°C) and let it rest. The salmon is done when it flakes easily with a fork and is opaque pink on the outside.
Storing Leftovers
Store any leftovers in separate airtight containers. The salmon and potatoes will last up to 3-4 days in the refrigerator, while the salsa will last 1-2 days before the avocado browns.
Ingredients
Potatoes:
- 1 pound (450 grams) baby potatoes, halved
- 3 tablespoons extra virgin olive oil, divided
- 1 teaspoon kosher salt
- ½ teaspoon pepper
Salmon:
- 4 salmon filets, about 1½ pounds (680 grams), skins on
- 2 tablespoons freshly squeezed lemon juice
- 2 teaspoons fresh parsley
- 2 teaspoons garlic, minced
- 1 teaspoon kosher salt
- 1 teaspoon paprika
- 1 pinch crushed red pepper flakes
- 1 medium lemon, cut into rounds
Lemon Avocado Salsa:
- 1 large ripe avocado, peeled, pitted, diced (about 1 cup / 150 grams)
- 1 small shallot, finely diced
- 1 small jalapeño pepper, seeded, finely diced
- 2 tablespoons fresh cilantro, chopped
- 2 tablespoons freshly squeezed lemon juice
- Salt, to taste
Instructions
Potatoes
- Preheat Oven: Preheat the oven to 425°F (220°C). Line a 9×11-inch (23×28 centimeters) baking sheet with parchment paper.
- Prepare Potatoes: In a medium bowl, toss the halved baby potatoes with 2 tablespoons of olive oil, kosher salt, and pepper. Spread the potatoes in a single layer on the prepared baking sheet.
- Roast Potatoes: Roast the potatoes for 15-20 minutes, or until tender. They will continue cooking with the salmon.
Salmon
- Season Salmon: In a medium bowl, combine the lemon juice, fresh parsley, minced garlic, kosher salt, paprika, crushed red pepper flakes, and the remaining tablespoon of olive oil. Mix well and spread the mixture evenly over each salmon filet.
- Add Salmon to Pan: Remove the pan with the potatoes from the oven. Nestle the salmon filets and lemon slices among the potatoes.
- Bake Salmon: Return the pan to the oven and bake for an additional 10-12 minutes, or until the salmon is cooked through and the potatoes are golden and crispy. The internal temperature of fully cooked salmon should be 145°F (63°C). For a crispier filet, broil for 1-2 minutes.
Lemon Avocado Salsa
- Prepare Salsa: In a medium bowl, combine the diced avocado, finely diced shallot, finely diced jalapeño, chopped cilantro, and freshly squeezed lemon juice. Season with salt to taste.
- Serve: Divide the potatoes and salmon onto plates and top with the lemon avocado salsa. Serve immediately.
Enjoy your One-Pan Lemon Garlic Salmon and Potatoes, a delicious and easy meal perfect for any occasion!
