Description

A buttery, garlicky baked salmon with crispy fingerling potatoes — all on one sheet pan and ready in just 30 minutes. The bright lemon butter sauce makes every single bite irresistible, and cleanup is practically nothing.

Ingredients

Scale

1 pound fingerling potatoes (or baby potatoes), washed and cut in half
2 teaspoons olive oil
1 teaspoon salt, or to taste
1 teaspoon pepper, or to taste
4 salmon fillets, skinless
6 cloves garlic, minced
6 tablespoons unsalted butter, melted
¼ cup fresh lemon juice (about 2 lemons)
1 lemon, cut into slices for garnish
¼ cup fresh parsley, chopped for garnish

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Instructions

Preheat your oven to 400°F.
In a large bowl, toss the fingerling potatoes with olive oil, ½ teaspoon of salt, and ½ teaspoon of pepper until well coated.
Spread the potatoes out in a single even layer on a large baking sheet.
Roast for 15 minutes, until the potatoes just start to soften and turn golden.
While the potatoes are roasting, rub all four salmon fillets generously with the minced garlic.
In a small bowl, whisk together the melted butter, fresh lemon juice, remaining ½ teaspoon salt, and ½ teaspoon pepper.
Pull the baking sheet out of the oven and push the potatoes to one side.
Arrange the garlic-rubbed salmon fillets down the other side of the pan.
Pour the lemon butter mixture evenly over the salmon.
Return the pan to the oven and roast for another 10 minutes, or until the salmon is opaque and flakes easily with a fork.
Garnish with fresh parsley and lemon slices, then serve warm.

Notes

Use fresh lemon juice — it makes the sauce bright and clean in a way bottled just can't match. Watch the salmon closely during those last 10 minutes; it dries out fast if overcooked. Leftovers store in an airtight container for up to 3–4 days in the fridge, or freeze for up to 3–4 months.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Main Course
Method: Baked
Cuisine: American