Lemon Pepper Salmon With Roasted Potatoes
This Lemon Pepper Salmon With Roasted Potatoes is bursting with bright flavors and comes together effortlessly for a perfect weeknight or special dinner.
Servings: 4 servings
Ingredients
- 4 salmon fillets about 6 ounces each, skin on or off depending on preference
- 2 tablespoons olive oil extra virgin for the best flavor, divided
- 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
Instructions
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.
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.
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.
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.
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.
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.
Equipment
- Baking Sheet
- Mixing bowl
- Small bowl
- Zester or microplane
- Sharp Knife
- Spatula or Tongs
- Aluminum foil or parchment paper
Notes
- Choose salmon fillets of similar size and thickness for even cooking.
- If the baking sheet is crowded, use two sheets to avoid steaming instead of roasting.
- Don’t skip the lemon zest in the marinade to add intense citrus aroma.
- Use a meat thermometer to ensure salmon reaches 145°F (63°C) for safe consumption.
- Soaking potatoes in cold water for 30 minutes before roasting helps achieve extra crispiness.
