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Slow Roasted Salmon and Potatoes Recipe
4.8 from 119 votes

Slow Roasted Salmon and Potatoes Recipe

This Slow Roasted Salmon and Potatoes recipe pairs baby potatoes roasted with garlic, rosemary, thyme, and olive oil with a salmon fillet slow-cooked at a low temperature. The potatoes develop a golden texture with seasoning, while the salmon remains tender and moist thanks to the low oven heat and olive oil drizzle. Fresh garlic and herbs enhance both components, creating a balanced, comforting dish that can serve as a simple yet satisfying main course.

Prep Time
10 mins
Cook Time
40 mins
Servings: 4 people
Calories: 2539 kcal
Course: Dinner
Cuisine: Mediterranean, American

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

    Cup of Yum
  1. If you’re making the potatoes, start by heating the oven to 450 degrees F. If not, skip to step 5.
  2. 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.
  3. Arrange the potatoes, cut side down, on a sheetpan or baking dish. Roast in the heated oven for about 25 minutes.
  4. Remove the potatoes from the oven and push the potatoes to one side of your pan to make room for the salmon.
  5. Turn the oven heat down to 250 degrees F. Wait for the heat to lower to this point.
  6. 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.
  7. 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.
  8. 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.
  9. 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

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%)

Nutrition Facts

Serving: 4 people

Amount Per Serving

Calories 2539

% 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.