Let Me Tell You About Salmon and Potatoes…
Okay, so there's just something about salmon and potatoes—together, on a plate—that makes me feel like I'm cheating at life and winning somehow. I first made this combo on a chilly Friday with nothing left in the fridge except a suspicious-looking lemon and (honestly) a cling-wrapped salmon fillet I'd forgotten about. And potatoes. There are always potatoes lurking in some drawer, right? Anyway, long story short, it turned out pretty smashing and since then I keep going back to it. Got my aunt hooked too; she now claims it's the only way she eats salmon! (Well, I'm sure she's exaggerating.)
Why You'll Love Making This
I make this when I want real food but also want to pretend I’m fancy (salmon just feels like you’ve got your act together). Plus, my family goes borderline wild for this because it’s crispy and tender at once and they can douse it in whatever sauce is hanging around. I won't lie—there were times my sauce split or potatoes over-browned; still delicious. On the tough days, this is the one thing I know I can throw together with almost VIP-level results.
So, What Do You Need? (And What Can You Swap?)
- 2 salmon fillets (about 150g each): I sometimes grab frozen instead of fresh when it's all Sainsbury’s had, and it’s honestly fine!
- 4 medium potatoes: Waxy, floury, whatever. Sometimes I use leftover roasties. My mum always used King Edward but... yeah, I use whatever's in the bag.
- Olive oil, a decent glug: Or just vegetable oil, if you’re running low.
- 1 lemon: Though once I swapped in white wine vinegar and it wasn't half bad.
- 2 garlic cloves: Optional, but when I'm feeling lazy, I just sprinkle garlic powder and call it a day.
- Fresh herbs, like dill or parsley: Sometimes it’s just a bit of dried mixed herbs, and, well, nobody’s complained yet.
- Salt and black pepper—to taste, really
Let’s Cook These Beauties!
- Heat the oven to 220C (430F). If you forget to preheat, don’t panic (happens to the best of us), just shove the potatoes in anyway; they’ll survive, I promise.
- Chop the potatoes however you like. Wedges, cubes, rounds—whatever mood you’re in. I go chunky because they feel more substantial (and peel or don’t, up to you—life’s too short sometimes!).
- Toss spuds with olive oil, salt, pepper, and some chopped garlic. Get your hands in. Spread on a tray, chuck 'em in the oven, and roast for about 25 minutes. If you forget to toss halfway, hey, they’ll just be extra crispy on one side.
- Meanwhile, prep the salmon: I drizzle with olive oil, then squeeze over the lemon and scatter salt, pepper, and herbs. Sometimes I let them sit to marinate, but let’s be real, often it goes straight from the wrapper to the pan.
- When the potatoes look golden (or you get hungry—nothing wrong with that), push them aside on the tray and add the salmon. Roast another 12-15 minutes, depending on how thick the fillets are. I usually poke mine with a fork to check if it flakes.
- Serve everything up while it’s fresh and hot! This is where I sneak a spud or two before the plates make it to the table. Don’t judge me.
Notes (Found Out the Hard Way)
- If you cut your potatoes too thin, they might stick or go a bit leathery. I found out when I tried to save roasting time – don’t bother.
- Sometimes the lemon juice can make the salmon’s surface look a little weird (almost like it’s cooking before it’s cooked? That’s fine – it’ll be perfect after roasting.)
- Actually, I find it works better if I use way more herbs than I think I need. Just go wild, honestly.
Variations I’ve Messed About With
- I’m not proud, but I once tried mixing sweet potato with regular ones. It was... edible, but weirdly mushy. Maybe don't do that.
- Parmesan on top of the potatoes is brilliant. It gets all golden and crispy. Try it if you fancy cheese with your fish (I do, and strangely, my dad agrees).
- Added capers and olives once—surprisingly great if you’re feeling Mediterranean.
- I heard folks in the US use Old Bay seasoning for salmon. Haven’t tried it, but sounds interesting if you’ve got some lurking in a cupboard.
Wait, What Kit Do You Really Need?
Honestly, a big roasting tray is best (makes clean-up easier), but if you don’t have one, I’ve used a couple of mismatched cake tins at the same time and nobody noticed. Just don’t try it in a glass dish at super high heat unless you’re living dangerously—ask me how I know.
Storing, If You Even Have Leftovers
Tuck leftovers in an airtight container in the fridge. They’ll last 2-3 days, but, honestly, in my house it never lasts more than a day! I kind of think it’s even nicer cold for lunch the next day (but that's just me—and possibly madness...)
How I Serve Salmon and Potatoes (Most of the Time)
I usually throw on some extra lemon wedges and a handful of greens—rocket or just whatever’s in the bag. On Sundays, apparently it’s become tradition in my flat to have it with a bit of mayo or tartare sauce. Or ketchup, if you’re 10 or just want to annoy someone.
Pro Tips (Learned Things the Hard Way)
- I once tried skipping the oven preheat. Regretted it because the potatoes took forever and went kind of limp. So, yeah, preheat.
- If the salmon is sticking, you probably didn’t oil the tray enough. Now I just go for extra oil—easier than scraping stubborn fish in front of guests.
- Don’t get fancy with turning salmon as it roasts—just let it do its thing, otherwise it falls apart. Trust me.
Questions I’ve Actually Been Asked (And a Few I Made Up)
- Can I use canned salmon?
- Sort of? It's not the same, but if you’re desperate, mix it with some mash and make it into little cakes. Probably wouldn’t roast it, though.
- What if I don’t have fresh herbs?
- No problem! A generous sprinkle of mixed dried stuff works. Honestly, it gets nearly the same result, at least for weeknight dinner.
- How do I know when the salmon’s done?
- It goes opaque and flakes if you prod it with a fork. I tend to trust my nose, too – if it smells amazing, it’s probably done! Plus, worst case, you can always pop it back in for a minute or two.
- Can I freeze this?
- You can, but personally, I don’t love how the potatoes defrost (they get a bit sad and soggy). Salmon’s fine in the freezer, though.
- What can I serve with it besides greens?
- Oh, I’ve had it with peas, buttered carrots, even coleslaw once when nothing else was left. It really is a “what’s in the fridge” type of meal.
Random thought: Isn’t it weird how potatoes can be basically anything you want, but salmon always manages to feel posh without lifting a finger? Can’t say that about tuna.
Ingredients
- 4 salmon fillets (about 150g each)
- 800g baby potatoes, halved
- 2 tablespoons olive oil
- 1 teaspoon fresh rosemary, chopped
- 1 teaspoon garlic powder
- Salt and pepper to taste
- 1 lemon, sliced
- 2 tablespoons fresh parsley, chopped
Instructions
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1Preheat the oven to 200°C (400°F). Line a large baking tray with parchment paper.
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2Toss the halved potatoes with 1 tablespoon olive oil, rosemary, garlic powder, salt, and pepper. Spread evenly on the baking tray.
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3Roast the potatoes in the oven for 15 minutes.
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4Meanwhile, brush the salmon fillets with the remaining olive oil and season with salt and pepper.
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5After 15 minutes, remove the tray and push the potatoes to one side. Place the salmon fillets on the tray, top each with a lemon slice, and return to the oven.
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6Bake for another 20 minutes or until the salmon is cooked through and the potatoes are golden. Serve garnished with fresh parsley.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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