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2 salmon fillets (skin-on or skinless, about 6 oz each)
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3–4 medium potatoes, cut into small wedges or cubes
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2 tablespoons olive oil
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1 teaspoon garlic powder
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1 teaspoon smoked paprika (optional)
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Salt and pepper, to taste
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1 tablespoon fresh lemon juice
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Fresh herbs (like dill, parsley, or thyme), for garnish
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Lemon slices, for serving
Preparation (Step-by-Step Instructions):
1. Preheat and Prep the Pan:
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Preheat oven to 400°F (200°C).
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Line a large baking sheet with parchment paper or lightly grease it with oil.
2. Season the Potatoes:
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In a bowl, toss potato wedges with 1 tablespoon olive oil, garlic powder, paprika, salt, and pepper.
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Spread evenly on one side of the baking sheet and roast for 15 minutes.
3. Add the Salmon:
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While potatoes roast, pat the salmon dry.
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Rub each fillet with the remaining olive oil, season with salt and pepper, and drizzle with fresh lemon juice.
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After 15 minutes, remove the pan from the oven and place the salmon next to the potatoes.
4. Roast Everything Together:
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Return the baking sheet to the oven and roast for another 12–15 minutes, or until salmon flakes easily and potatoes are golden and crispy.
5. Garnish and Serve:
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Sprinkle fresh herbs over salmon and potatoes.
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Serve hot with lemon slices on the side.
Serving and Storage Tips:
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Serve Immediately: For best texture and flavor, enjoy right out of the oven.
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Storage: Store leftovers in an airtight container in the fridge for up to 2 days.
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Reheat Gently: Reheat in the oven at 300°F (150°C) to maintain texture. Avoid microwaving, as it may dry out the salmon.
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Make It a Meal: Serve with a simple side salad, steamed green beans, or roasted broccoli.
Variants (Make It Your Own):
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Honey Mustard Glaze: Brush salmon with a mix of honey, Dijon mustard, and lemon juice before baking.
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Garlic Butter Twist: Dot salmon with garlic herb butter for extra richness.
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Add Veggies: Toss in asparagus, cherry tomatoes, or zucchini in the last 10–12 minutes for a one-sheet full meal.
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Spicy Option: Sprinkle chili flakes or add a harissa marinade to give it a kick.
FAQ:
Q: Can I use sweet potatoes instead?
A: Absolutely! Just cut them into smaller cubes to ensure even roasting and adjust the baking time slightly if needed.
Q: Should I remove the salmon skin before cooking?
A: It’s optional. Cooking with the skin on helps retain moisture, and you can easily remove it after roasting if you prefer.
Q: Can I cook everything from the start together?
A: It’s best to start potatoes first so they get crispy without overcooking the salmon.
Q: How do I know when the salmon is done?
A: The salmon is ready when it flakes easily with a fork and reaches an internal temperature of 145°F (63°C).
Q: Can I use frozen salmon?
A: Yes, but make sure it’s fully thawed and patted dry before seasoning and roasting.
Conclusion:
With just one pan, a few fresh ingredients, and under an hour of time, this One-Sheet Salmon and Baked Potatoes recipe proves that healthy eating doesn’t have to be complicated. It’s a go-to meal that’s satisfying, clean, and endlessly customizable. Keep it simple or dress it up—either way, dinner just got a whole lot easier (and tastier). 🥔🐟
