Description
A simple yet elegant dish featuring tender salmon and crispy baby potatoes, all roasted on a single sheet pan with a zesty lemon butter sauce.
Ingredients
Scale
- 4 salmon fillets
- 1 pound baby potatoes, halved
- 2 tablespoons olive oil
- 2 tablespoons lemon juice
- 2 tablespoons butter, melted
- 1 tablespoon Dijon mustard
- Salt and pepper to taste
- Fresh parsley for garnish (optional)
Instructions
- Preheat your oven to 400°F (200°C).
- Prepare the potatoes: In a large bowl, combine the halved baby potatoes with olive oil, salt, and pepper.
- Toss to coat them evenly and spread on the sheet pan.
- Make the lemon butter mixture: In a small bowl, whisk together melted butter, lemon juice, Dijon mustard, and a pinch of salt.
- Add the salmon fillets on the sheet pan with the potatoes and brush with the lemon butter mixture.
- Roast for 15-20 minutes, or until the salmon flakes easily and the potatoes are crisp.
- Garnish with fresh parsley and serve.
Notes
Ensure salmon fillets are of uniform thickness for even cooking. Pre-cut potatoes for even roasting.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 2g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 32g
- Cholesterol: 70mg