Slow Roasted Salmon and Potatoes Recipe
User Reviews
4.8
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Prep Time
10 mins
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Cook Time
40 mins
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Servings
4 people
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Calories
2539 kcal
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Course
Dinner
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Cuisine
Mediterranean, American
Slow Roasted Salmon and Potatoes Recipe
Description
Slow Roasted Salmon and Potatoes begins with baby potatoes halved and tossed in olive oil, fresh thyme, dry rosemary, garlic, kosher salt, and black pepper. Roasting at a high temperature first allows the potatoes to develop a crisp exterior and tender interior. The salmon fillet is then added to the pan and cooked at a lowered temperature, which gently cooks the fish while preserving its moistness and delicate texture.
The herb and garlic seasoning combines with olive oil to accentuate the natural flavors of both salmon and potatoes. The salmon is brushed with olive oil and topped with minced garlic for additional richness. This approach results in a harmonious plate suitable for a straightforward lunch or dinner.
When removing the salmon from the oven, the slightly translucent top is a normal indicator of its tender doneness. Serving immediately is recommended to enjoy the best texture and flavor.
Ingredients
- 1 lb potato scrubbed and cut in half, baby
- kosher salt
- black pepper
- 1 tsp thyme divided, fresh, 1 tbsp
- 2 tsp rosemary divided, dry
- 5 garlic minced and divided, cloves
- extra virgin olive oil
- 1 lb salmon fillet
Instructions
- If you’re making the potatoes, start by heating the oven to 450 degrees F. If not, skip to step 5.
- Put the halved potatoes in a large mixing bowl. Season with kosher salt, black pepper, 1 teaspoon fresh thyme and 1 teaspoon dry rosemary. Add 2 teaspoons minced garlic and 2 tablespoons extra virgin olive oil. Toss to make sure the potatoes are well coated.
- Arrange the potatoes, cut side down, on a sheetpan or baking dish. Roast in the heated oven for about 25 minutes.
- Remove the potatoes from the oven and push the potatoes to one side of your pan to make room for the salmon.
- Turn the oven heat down to 250 degrees F. Wait for the heat to lower to this point.
- Brush the bottom of the sheet pan where you made room for the salmon with a bit of extra virgin olive oil. Season the salmon with kosher salt on both sides and put it in the pan next to the potatoes.
- Drizzle about 3 to 4 tablespoons extra virgin olive oil over the salmon fillet. Spread the remaining fresh garlic on top (I use the back of a spoon to spread the garlic evenly all over the fish fillet). Sprinkle the remaining rosemary and fresh thyme.
- Roast the salmon in the 250 degree F heated oven for 15-18 minutes for medium rare, or up to 25 minutes for medium, depending on thickness of fish (insert a fork in the thickest part of the salmon, it should meet no resistance and should flake easily). To be sure, insert an instant read thermometer in the thickest part of the fish, it is ready when the internal temperature registers 125 degrees F for a medium-cooked salmon.
- Squeeze some fresh lemon juice on top of the salmon. Serve immediately.
Notes
- The slightly translucent appearance of the salmon's top after roasting indicates it is perfectly cooked and tender.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people
Amount Per Serving
Calories 2539 kcal
% Daily Value*
| Calories | 253.9kcal | 13% |
| Carbohydrates | 21g | 7% |
| Protein | 25g | 50% |
| Saturated Fat | 1.1g | 6% |
| Cholesterol | 62.4mg | 21% |
| Sodium | 348mg | 15% |
| Potassium | 1048.1mg | 22% |
| Fiber | 2.6g | 10% |
| Vitamin A | 45.4IU | 1% |
| Vitamin C | 23.5mg | 26% |
| Calcium | 34mg | 3% |
| Iron | 1.9mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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