Salmon with Potatoes


1 pound potatoes, quartered

2 tablespoons olive oil

1 teaspoon garlic salt, divided

1 teaspoon sea salt, divided

1 teaspoon pepper

1 teaspoon paprika

1 teaspoon onion powder

4 salmon fillets, 11/2" thick (about 8 ounces each)

3 tablespoons unsalted butter, melted

2 lemons

1 tablespoon fresh dill, chopped

1 tablespoon fresh parsley. chopped

Preheat oven to 425.

Toss together potatoes, olive oil and 1/2 teaspoon each of garlic salt and sea salt.

Arrange potatoes on one half of a baking sheet.

Roast until the potatoes are tender and golden on the bottom, 13 to 15 minutes, turning them once with a spatula.

Meanwhile, mix pepper, paprika, onion powder and remaining 1/2 teaspoon each garlic salt and sea salt.

Cut two 1" long, 1/4" deep slits in the fleshy side of each salmon fillet for the butter and seasonings to seep in.

Place the salmon fillets on the empty half of the baking sheet, skin side down.

Drizzle the melted butter over the salmon and potatoes.

Sprinkle garlic salt mixture over the top.

Cut one lemon in half and squeeze both halves over the entire sheet pan

Bake until the salmon flakes with a fork, 10 to 12 minutes.

Cut the remaining lemon into 4 wedges.

Sprinkle the salmon and potatoes with the dill and parsley and serve with the lemon wedges. Enjoy!
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