This is one of my go-to recipes when I need a fast, fresh and flavorful dinner. The crispy potatoes and spiced salmon look so beautiful coming out of the oven and I love the way the scent of the Meyer lemons lingers in the kitchen.
Technique tip: Store leftovers in an airtight container in the refrigerator for 1 to 3 days.
- 1 pound baby new potatoes, quartered
- 2 tablespoons olive oil
- 1 teaspoon garlic salt
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
- 1 teaspoon paprika
- 1 teaspoon onion powder
- 4 skin-on salmon fillets, 1½ inches thick (about 8 ounces each)
- 3 tablespoons unsalted butter, melted
- 2 Meyer lemons
- 1 tablespoon chopped fresh dill
- 1 tablespoon chopped fresh parsley
1. Preheat the oven to 425 F.
2. In a large bowl, toss together the potatoes, olive oil and 1/2 teaspoon each of the garlic salt and kosher salt. Arrange the potatoes on one end of a nonstick sheet pan or a sheet pan lined with foil.
3. Roast until the potatoes are tender and golden on the bottom, about 15 minutes, turning them once with a spatula during cooking.
4. Meanwhile, in a small bowl, mix together the pepper, paprika, onion powder and remaining 1/2 teaspoon each garlic salt and kosher salt.
5. Cut two 1-inch long, 1/4-inch deep slits in the fleshy side of each fillet for the butter and seasonings to seep in. Place the salmon fillets on the empty side of the sheet pan, skin side down. Drizzle the melted butter over the salmon and potatoes. Sprinkle the spice mixture over the top. Cut a lemon in half and squeeze both halves over the entire sheet pan, capturing the seeds in your hand.
6. Bake until the salmon flakes with a fork, 10-12 minutes.
7. Cut the remaining lemon into 4 wedges. Sprinkle the salmon and potatoes with the dill and parsley and serve with the lemon wedges.
From Magnolia Table, Volume 2 by Joanna Gaines. Copyright © 2020 by Joanna Gaines. Reprinted by permission of William Morrow, an imprint of HarperCollins Publishers.
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