Salmon Provencal Recipe
User Reviews
4.5
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Prep Time
8 mins
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Cook Time
22 mins
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Total Time
30 mins
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Servings
2 Servings
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Calories
547 kcal
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Course
Main Course
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Cuisine
French
Salmon Provencal Recipe
Description
Salmon Provencal Recipe features salmon fillets baked alongside a mix of baby potatoes, shallots, and juicy small tomatoes. The vegetables are tossed with vegetable oil and Herbes de Provence, salt, and freshly ground black pepper to enhance their natural flavors. Roasting the vegetables initially helps to soften and lightly caramelize them before adding the seasoned salmon to the baking sheet. Cooking together in the oven maintains the salmon's moisture and allows the flavors to meld. The finished salmon is flaky and pairs well with the tender, aromatic vegetables. Lemon wedges served alongside add a bright citrus note that complements the herbs and fish.
This dish is suitable as a wholesome dinner option and presents easily with minimal cleanup, using a single baking sheet. The combination of simple ingredients allows the inherent freshness of the salmon and produce to shine through.
Leftovers can be stored in an airtight container in the refrigerator for up to three days. For gentle reheating, place the dish in a low oven until warmed through to maintain the texture of the salmon and vegetables.
Ingredients
- 1 pound salmon fillets
- 3/4 pound baby potato red or yellow, halved
- 1 shallot sliced into thick rings, large
- 1/2 pound tomatoes such as Campari, small
- 1 tablespoon vegetable oil
- 1/2 teaspoon herbes de provence divided
- 1/2 tsp salt divided
- 1/2 teaspoon black pepper divided, freshly ground
- 1 lemon cut into wedges
Instructions
- Preheat your oven to 450 degrees Fahrenheit (232 degrees Celsius). Place the potatoes, shallot, and tomatoes on a parchment-lined rimmed baking sheet. Drizzle the oil over the top and sprinkle with 1/4 teaspoon each of the Herbes de Provence, salt, and pepper. Toss well and place in the preheated oven for 15 minutes.
- Meanwhile, pat the salmon dry and season with the remaining Herbes de Provence, salt, and pepper. After the vegetables have been in the oven for 15 minutes, remove the baking sheet and move all of the vegetables over to one side of the sheet to make room for the salmon fillets.
- Return the vegetables and salmon to the oven and bake until the salmon is cooked through and flakes easily with a fork, between 7 and 10 minutes. Serve with lemon wedges.
Notes
- Store leftover Salmon Provencal in an airtight container in the refrigerator for up to 3 days.
- Freezing may affect the texture when reheated, so it is not recommended.
- Reheat gently in a low oven (275°F / 135°C) for 10-15 minutes until warmed through.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2Servings
Amount Per Serving
Calories 547 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 547kcal | 27% |
| Carbohydrates | 38g | 13% |
| Protein | 50g | 100% |
| Fat | 22g | 34% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 10g | 59% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 0.04g | 2% |
| Cholesterol | 125mg | 42% |
| Sodium | 699mg | 29% |
| Potassium | 2159mg | 46% |
| Fiber | 6g | 24% |
| Sugar | 6g | 12% |
| Vitamin A | 1053IU | 21% |
| Vitamin C | 55mg | 61% |
| Calcium | 73mg | 7% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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