Sheet-Pan Salmon and Potatoes
Ingredients
The base
-
1
lb
small waxy potatoes
-
to taste
none
extra-virgin olive oil
-
to taste
none
kosher salt
-
to taste
none
freshly ground pepper
The toppings
-
1
12-oz. jar
marinated artichokes
-
4
6-oz.
skinless salmon fillets
-
1½
cups
tender herb leaves (such as parsley, dill, cilantro, and/or mint)
-
¼
cup
coarsely chopped drained Peppadew peppers in brine
-
¼
cup
torn pitted green olives
-
1
none
lemon
Instructions
- Preheat the oven to 425°F and prepare the baking sheet with the halved or quartered potatoes, drizzled with olive oil and seasoned with salt and pepper.
- Roast the potatoes for about 15 minutes until almost tender.
- Add the drained marinated artichokes over the potatoes and roast for an additional 5-7 minutes until the potatoes start to brown.
- Prepare the salmon fillets by patting them dry, drizzling with oil, and seasoning with salt and pepper.
- Nestle the salmon among the potatoes and artichokes, then roast until the salmon is opaque and flakes easily, about 10-15 minutes.
- In a large bowl, combine the roasted potatoes and artichokes with the herb leaves, Peppadew peppers, and green olives. Squeeze lemon juice over the mixture and toss to combine.
- Transfer the salad to a platter and break the salmon into large pieces, arranging it over the salad.
Nutrition Facts (estimated)
Servings
4
Calories
400
Total fat
20g
Total carbohydrates
30g
Total protein
30g
Sodium
500mg
Cholesterol
70mg
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