Baked Salmon and Potatoes is a sheet pan dinner that takes just 35 minutes to make! Flaky salmon and crispy browned potatoes are topped with a garlicky lemon and herb sauce for a super flavorful and easy salmon recipe you’ll want to make over and over again.
Table of Contents
An Easy Recipe for Salmon and Potatoes
We all have those weeknight dinners we keep in our back pockets for nights when we need a sure fire win that won’t take us hours to make. For me, it’s 30 Minute Chicken Noodle Soup, Creamy Pasta with Peas, and this sheet pan Salmon and Potatoes.
Salmon has a bad reputation for being hard to cook, but roasting salmon is easy and almost impossible to screw up. (My other favorite method is Grilling Salmon in a Foil Packet). Here, we pair the salmon and baby potatoes with a lemon garlic herb sauce for a dinner that somehow feels bright and cozy at the same time.
The key to this recipe is roasting at a high temperature and starting the potatoes before the salmon so they have time to soften. Add the salmon for the last 10ish minutes, and you’ll be left with golden brown potatoes and tender, flaky fish every time. Pair it with some Roasted Zucchini and Peppers or Air Fryer Garlic Asparagus for a gorgeous and nutritious dinner.
CourtneyKey Ingredients
- Baby potatoes– You can use red, gold, or a mixture of potatoes. You might also see them labeled as “petite potatoes.”
- Olive oil– You’ll need olive oil to coat the veggies and fish. Oil keeps them from sticking to the pan and also helps the potatoes brown.
- Lemon juice– Use juice from fresh lemons for the best flavor.
- Garlic– Minced garlic combined with lemons and herbs is a dynamite flavor combo.
- Fresh herbs– You can use a variety of fresh herbs for this recipe. I love a combination of fresh dill and rosemary, but oregano and parsley are also be nice additions.
- Salmon fillets– I prefer to use skin on fillets for roasting. You can use fresh or frozen salmon, just be sure to defrost the salmon before roasting.
How to Make Salmon and Potatoes
Step 1: Prep and make herb sauce. Preheat the oven to 475 and line a baking sheet with foil. Whisk together olive oil, lemon juice, garlic, salt, pepper, and herbs.
Step 2: Roast potatoes. Toss the potatoes with all but a Tablespoon of the lemon mixture. Spread evenly over the pan and roast for 15 minutes.
Step 3: Add salmon. Pat the salmon fillets dry, then brush with remaining lemon mixture. Nestle the salmon among the potatoes, and return to the oven for another 10-12 minutes, or until salmon flakes easily.
Storage and Make-Ahead Instructions
- The olive oil and herb mixture can be whisked together several hours in advance. I recommend not cutting the potatoes until just before baking to avoid browning.
- Store leftovers in an airtight container in the fridge and eat within 3 days. I recommend reheating them in the air fryer or enjoying them cold on this incredible Salmon and Potato Salad.
Recipe Tips & Variations
- Roast the potatoes cut side down in the beginning for the best browning.
- Add veggies. Green beans can be added with the potatoes or you can add asparagus with the salmon. The veggies will taste great with the garlic herb sauce!
- Swap dried herbs, but reduce the amount by half.
- The size and thickness of your potatoes and salmon fillets will impact the cooking time. For best results, chop your potatoes into equal size pieces (some may need to be halved, larger ones might need quartered).
FAQs
This salmon recipe already comes with a built-in side dish! Salmon pairs beautifully with potatoes, but if you’d like some additional side dish options, we recommend sauteed zucchini with goat cheese, skillet grean beans, roasted broccoli and cauliflower, or a simple arugula salad.
You can! Just make sure the pan is greased well or line it with parchment paper.
I haven’t tried this with other types of fish, but this method should work well for roasting tilapia, cod, or halibut as well.
Yes! Just be sure to chop them into 1/2-1 inch sized cubes before roasting.
More Sheet Pan Dinners to Try
- Sheet Pan Pesto Chicken and Potatoes
- Sheet Pan Shrimp Tacos
- Baked Italian Sausage and Potatoes
- Sweet Potato and Sausage Hash
Join Our Community
Sign up for the NeighborFood email community to get recipes in your inbox ad free and access exclusive content from us! You can also follow us on Instagram and Pinterest. Made our recipe? Leave us a star rating or comment below!
Garlic Herb Baked Salmon and Potatoes
Ingredients
- ¼ cup olive oil
- Juice of ½ large lemon
- 1 ½ teaspoons Kosher salt
- ¾ teaspoon black pepper
- 3 cloves garlic (minced)
- 2 Tablespoons minced fresh herbs (I recommend dill, oregano, and/or rosemary)
- 1.5 lbs. Baby potatoes (halved)
- 4 6 oz skin-on salmon fillets
Instructions
- Preheat the oven to 425 degrees. Spray a large rimmed baking sheet with a neutral cooking spray.
- In a small bowl, whisk together the olive oil, lemon juice, salt, pepper, garlic and herbs.
- Toss the potatoes with all but about 1 ½ Tablespoons of the olive oil mixture. Spread them out on the sheet pan, cut side down and bake for 15 minutes.
- While the potatoes are baking, pat the salmon dry, then brush with remaining olive oil mixture.
- Toss the potatoes, then nestle the salmon filets among them. Return the pan to the oven and bake another 10-12 minutes or until potatoes are tender and salmon flakes easily and reaches an internal temperature of 145 degrees.
Notes
- Leftovers should be stored in an airtight container in the fridge and eaten within 3 days.
- If you’re using dried herbs, be sure to reduce the amounts by half.
- Cut your potatoes into uniform sizes. This may mean some need halved and some need quartered.
- Keep in mind that the size of your salmon fillets and potatoes will impact the total cook time. Thicker pieces of salmon may need a few extra minutes to be fully cooked.
Equipment
Nutrition
Did you make this recipe?
Leave a review, Mention @NeighborFoodie, or tag #neighborfoodies!
Leave a Reply