Lemon Garlic Salmon and Potato Bake
Sheet Pan Lemon Garlic Salmon combines zesty marinade, tender salmon, and crispy potatoes for an easy, flavorful meal in a single pan.
Servings 4 people
Calories 550kcal
Ingredients
- 4 Fillets Skinless Salmon (approx 200 grams or 7 oz each peice)
- 4 medium Potatoes, cut into wedges (550 grams or 1.25 pounds)
- 2 medium Lemons
- 1 teaspoon Salt divided
- 1 teaspoon Black pepper divided
- 2 tablespoons Olive oil divided
- 2 teaspoons Garlic, minced divided
- 2 tablespoons Fresh parsley divided
Instructions
- Preheat Oven and Prepare lemons: Preheat oven to 390F/200C. Squeeze 1 lemon and set the lemon juice aside (discard lemon skins). Slice remaining lemon into slices and set aside.
- Prepare potatoes on sheet pan: Add potato wedges in a single layer on a sheet pan to a preheated oven. Add half of the lemon juice, half of the salt, half of the pepper, half of the oil, half of the garlic and half of the parsley on the potatoes. Toss all together. Cook in the oven for 15 minutes.
- Make Marinade and add Salmon: Add half of the lemon juice, half of the salt, half of the pepper, half of the oil, half of the garlic and half of the parsley to a medium bowl with the salmon fillets and marinate in the fridge for 10 to 15 minutes
- Add Salmon to Sheet Pan: Remove the sheet pan from the oven after 15 minutes then add the salmon with the potatoes and the lemon slices. Bake for another 15 minutes.
- Remove: take salmon and potatoes out of the oven and garnish with more parsley.
Notes
- Salmon Fillets: I find skinless salmon fillets work best when making sheet pan salmon. I recommend using fresh or frozen fillets of Tasmanian Salmon, Atlantic salmon or Pacific salmon. These types of salmon have a rich flavor that pairs well with the zesty lemon and garlic marinade, and they typically yield tender, flaky results when baked. Choose whichever variety is readily available and suits your taste preferences.
- Potatoes: There are several types of potatoes that will work with this recipe, including russet potatoes, fingerling potatoes, baby potatoes and baby yukon gold potatoes. If none of these are available try to find a waxy potato that is good for oven roasting.
- Evenly Slice the Potatoes: Slice the potatoes into uniform thickness to ensure even cooking. Thicker slices will take longer to cook, potentially leaving you with undercooked or overcooked potatoes. Aim for slices that are about ¼ to ½ inch thick for consistent results.
- Lemon: Look for lemons that have a bright, glossy skin. Gently squeeze the lemon. It should yield slightly to the pressure without feeling too hard or too soft. A lemon that gives a little when squeezed is more likely to be juicy. We'll use both lemon juice and lemon slices in this recipe.
Nutrition
Calories: 550kcal | Carbohydrates: 23g | Protein: 41g | Fat: 32g | Saturated Fat: 7g | Fiber: 4g | Sugar: 2g
