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I found this simple sounding salmon recipe on Pinterest and it immediately became a family favourite. Here’s a link to the original.
Quick and easy, one-pan dinners are always top of my favourites list, and this one is totally do-able for a weeknight family meal, and impressive enough for a relaxed dinner when friends come round.
It has all the elements for total deliciousness; rich, roasted salmon, crispy golden potatoes and lemony, garlicky greens right in the same pan. No need for anything else.
A friend served up something similar when we were in the UK last year, so I guess there are lots of versions. Hers included cherry tomatoes and balsamic vinegar and was incredibly yummy.
7 Winter Days of Dinner – Sunday: Roast Salmon and Potatoes
- 500g small potatoes - or more if you're really hungry. I like Kipfler.
- 2-3 x 250g salmon fillets (boneless) - I halve the fillets lengthways for me and the girls, but Mr.B can eat a whole portion
- 2 x bunches asparagus - trimmed and sliced on the diagonal - I add 1 x bunch broccolini too as Miss E isn't a fan of asparagus
- 2 strips of lemon zest
- 1-2 cloves garlic, finely minced
- Salt and freshly ground black pepper
- 1 x lemon cut into quarters
- Pre-heat oven to 220C.
- If the potatoes are very small leave them whole, or cut any larger ones into pieces.
- In a large, metal roasting pan toss the potatoes with olive oil and salt.
- Roast on a high shelf position for 10-12 minutes until brown on the bottom.
- Shake the pan and turn the potatoes over and roast for a further 10 minutes.
- Remove roasting pan from the oven, but don't turn the oven off.
- In a large bowl toss the vegetables with a little olive oil, 1/2 teaspoon salt, the garlic and lemon zest.
- Add these to the potatoes in the pan and combine well.
- Push the vegetables to one side to make room for the salmon.
- Place the salmon in the pan, skin side down, and salt well.
- Return pan to the oven and roast for a further 10 minutes until the salmon is just done and vegetables are tender (but still quite green)
- I tend to use a second pan when I add the salmon. Dividing the vegetables and salmon between two pans avoids overcrowding and results in crispier potatoes and well coloured salmon.
- Divide between individual plates and serve with a lemon wedge on the side.
- Easy peasey lemon squeezy.
So we come to the end of my 7 Winter Days of Dinner series. I hope you’ve been inspired and found new meals for your weekly repertoire. If you are in chilly, rainy Melbourne like me, here’s wishing you warm and cosy dinnertimes!
4 thoughts on “7 Winter Days of Dinner – Sunday: Roast Salmon and Potatoes”
Really can’t beat salmon, crispy potatoes and greens, can you? I like to pop my salmon in a frying pan first to give it a nice golden colour and the finish it off in the oven. We had ours the other night with hasselback potatoes and snow peas but asparagus and broccolini is also good. Loved these posts and the photos, Therese x
Thanks for reading, Carolyn. Hasselback potatoes always look so good, but I’ve never made them. Too much of a hassel (!) for me :) Seriously, I must give them a go.
What’s day 8 – egg & chips on lap in front of telly?
Mind you, I expect you would cook, serve & photograph it beautifully.
Joking apart, really enjoyed this series of your blog & the photos were just stunning. More please!
Most definitely egg and chips, Paula – I’m exhausted with posting every day! Thanks for your kind comments. I really enjoyed this project and I feel I’ve really improved my photography – learning all the time.