Description
A delicious and easy recipe for sheet-pan roasted salmon and potatoes, focusing on sustainable seafood practices.
Ingredients
Scale
- 4 salmon fillets
- 1 pound baby potatoes, halved
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Preheat the oven to 400°F (200°C).
- In a large bowl, toss the halved baby potatoes with olive oil, garlic powder, paprika, salt, and pepper.
- Spread the potatoes on a sheet pan and roast for 20 minutes.
- After 20 minutes, remove the pan from the oven and push the potatoes to one side.
- Place the salmon fillets on the other side of the pan, seasoning them with salt and pepper.
- Return the pan to the oven and roast for an additional 12-15 minutes, or until the salmon is cooked through.
- Garnish with fresh parsley before serving.
Notes
- Ensure the salmon is sourced from sustainable fisheries.
- Feel free to add other vegetables like asparagus or bell peppers.
- Leftovers can be stored in the refrigerator for up to 2 days.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Oven Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 fillet and 1/4 of potatoes
- Calories: 350
- Sugar: 2g
- Sodium: 300mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 70mg