Lemon Pepper Salmon With Roasted Potatoes

If you’re looking for a dinner that’s bursting with bright flavors and comes together effortlessly, Lemon Pepper Salmon With Roasted Potatoes is your new go-to. This dish pairs perfectly seasoned salmon fillets with crispy, golden roasted baby potatoes, all coated in a zesty lemon and pepper marinade that’s simply irresistible. Whether you’re cooking for a weeknight meal or a special occasion, this recipe offers a harmonious balance of tangy citrus, peppery spice, and savory herbs that will satisfy any palate.

Why You’ll Love This Recipe

This recipe is a true winner for so many reasons. First, it’s incredibly simple to prepare but feels like a restaurant-quality meal. The salmon stays tender and flaky, infused with the fresh zing of lemon and the kick of cracked black pepper. Meanwhile, the baby potatoes roast to perfection with a crispy exterior and fluffy inside, all seasoned with garlic and thyme for an earthy depth. Plus, it’s a well-rounded meal with protein, carbs, and plenty of flavor — all cooked on one sheet pan if you want to streamline cleanup.

The combination of easy prep, wholesome ingredients, and vibrant flavors makes this dish a staple for salmon lovers. And don’t worry if you’re new to cooking fish; the step-by-step guide below ensures everything comes out perfectly every time.

What to Buy

• 4 salmon fillets (about 6 ounces each, skin on or off depending on preference)
• 2 tablespoons olive oil (extra virgin for the best flavor)
• 2 tablespoons fresh lemon juice (about 1 lemon)
• 1 teaspoon lemon zest (from about 1 lemon)
• 1 teaspoon freshly cracked black pepper
• 1 teaspoon salt (adjust based on preference)
• 1 pound baby potatoes, halved (Yukon Gold or red potatoes work beautifully)
• 1 teaspoon garlic powder (or use fresh minced garlic for extra punch)
• 1 teaspoon dried thyme (fresh thyme sprigs can be used as an alternative)
• Fresh parsley, chopped (for garnish)

Equipment Breakdown

• Baking sheet or rimmed sheet pan – big enough to hold the salmon fillets and potatoes comfortably
• Mixing bowl – for tossing potatoes in seasoning
• Small bowl – to mix the lemon pepper marinade
• Zester or microplane – to zest the lemon
• Sharp knife – for halving potatoes and trimming salmon if needed
• Spatula or tongs – to handle the salmon fillets carefully
• Aluminum foil or parchment paper (optional) – for easier cleanup

From Start to Finish: Lemon Pepper Salmon With Roasted Potatoes

Step 1: Prep the Potatoes

Preheat your oven to 400°F (200°C). In a large mixing bowl, toss the halved baby potatoes with 1 tablespoon of olive oil, garlic powder, dried thyme, and a pinch of salt and pepper. Spread the potatoes out evenly on your baking sheet, cut side down, to ensure they roast up crispy.

Step 2: Roast the Potatoes

Place the baking sheet in the oven and roast the potatoes for about 20 minutes. This gives them a head start to become golden and tender.

Step 3: Make the Lemon Pepper Marinade

While the potatoes roast, whisk together the remaining 1 tablespoon of olive oil, lemon juice, lemon zest, black pepper, and salt in a small bowl. This simple marinade will coat the salmon in vibrant, zesty flavor.

Step 4: Prepare the Salmon

Pat the salmon fillets dry with paper towels. Place them skin-side down (if skin-on) on the baking sheet next to the potatoes after their initial roasting time. Brush or spoon the lemon pepper marinade generously over each fillet.

Step 5: Roast Everything Together

Return the baking sheet to the oven and roast for an additional 12-15 minutes, or until the salmon flakes easily with a fork and the potatoes are fork-tender and crispy on the edges. Timing may vary slightly depending on your oven and the thickness of the salmon fillets.

Step 6: Garnish and Serve

Remove from the oven and sprinkle the dish with freshly chopped parsley for a pop of color and fresh herbaceous aroma. Serve immediately alongside a crisp green salad or steamed veggies for a complete, nourishing meal.

Variations by Season

• Spring: Add fresh peas or asparagus tips to the roasting pan for a vibrant, seasonal twist.
• Summer: Incorporate fresh cherry tomatoes halved and tossed with the potatoes before roasting.
• Fall: Swap baby potatoes for roasted sweet potatoes and add a sprinkle of smoked paprika to the seasoning.
• Winter: Roast the potatoes with a few sprigs of rosemary along with the thyme for extra warmth and aroma.

Pro Tips & Notes

• For even cooking, try to select salmon fillets that are similar in size and thickness.
• If your baking sheet feels crowded, use two sheets to avoid steaming the salmon and potatoes instead of roasting them.
• Don’t skip the lemon zest in the marinade—it adds an intense citrus aroma that elevates the dish.
• Use a meat thermometer to check salmon doneness; it should reach an internal temperature of 145°F (63°C).
• To achieve extra crispy potatoes, soak them in cold water for 30 minutes before roasting, then dry thoroughly.

Keep It Fresh: Storage Guide

This dish is perfect for meal prep or leftovers. Store cooled salmon and potatoes in an airtight container in the refrigerator for up to 3 days. When reheating, gently warm in the oven at 300°F (150°C) to maintain crispiness or microwave on medium power with a damp paper towel to prevent drying out. Avoid freezing salmon cooked this way, as the texture can change.

Helpful Q&A

Can I use frozen salmon fillets for this recipe?

Yes, you can use frozen salmon, but be sure to thaw it completely in the refrigerator overnight before cooking. Pat it dry well to ensure the marinade adheres properly and the fish roasts evenly.

What if I don’t have baby potatoes? Can I use regular potatoes?

Absolutely! Just cut regular potatoes into small, evenly sized pieces to mimic the size of baby potatoes. This will help them cook evenly and become crispy.

Can I substitute the dried thyme with another herb?

Yes, herbs like rosemary, oregano, or dill can be great alternatives. Each will bring a slightly different flavor profile but work wonderfully with lemon and pepper seasonings.

Is it possible to make this recipe in an air fryer?

Definitely! Air fry the potatoes first at 400°F for about 15 minutes, shaking halfway. Then add the salmon seasoned with the lemon pepper marinade and cook for another 8-10 minutes, depending on thickness.

Similar Recipes

• Garlic Parmesan Pull Apart Potatoes – A cheesy, savory potato side that’s perfect with any main dish.
• Lemon Herb Butter Baked Cod – Another delightful citrus-infused fish recipe with rich herb flavors.

Bring It Home

When you make this Lemon Pepper Salmon With Roasted Potatoes, you’re not just cooking a meal—you’re creating a feast full of fresh, bright flavors and comforting textures. The tender salmon and crispy potatoes come together beautifully, making it an easy yet impressive dish to enjoy any day of the week. Gather your ingredients, follow the simple steps, and savor every zesty, peppery bite. Your taste buds will thank you!

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