Ingredients
Scale
- 4 salmon fillets (6 ounces each), skin on for crispiness
- 2 tablespoons olive oil, plus extra for drizzling
- 1 tablespoon fresh rosemary, finely chopped (or 1 teaspoon dried)
- 1 tablespoon fresh thyme leaves (or 1 teaspoon dried)
- 2 tablespoons fresh parsley, chopped
- 3 cloves garlic, minced
- 1 lemon, thinly sliced
- 1 pound baby potatoes, halved
- 1 cup cherry tomatoes
- Salt and freshly ground black pepper, to taste
- Optional substitution: If you don’t have fresh herbs, a teaspoon of Italian seasoning works well
- Optional substitution: Swap baby potatoes for fingerling potatoes or even sweet potatoes for a sweeter twist
Instructions
- Preheat your oven to 400°F (200°C). Line a large sheet pan with parchment paper or a silicone baking mat for easy cleanup.
- In a large bowl, toss the halved baby potatoes with 1 tablespoon olive oil, half of the minced garlic, salt, pepper, and half of the chopped rosemary and thyme. Spread these evenly on one side of the pan. Roast in the oven for about 15 minutes to give the potatoes a head start.
- While the potatoes begin roasting, prepare the herb mixture by combining the remaining olive oil, garlic, rosemary, thyme, and parsley in a small bowl.
- After the potatoes have roasted for 15 minutes, remove the pan from the oven. Nestle the salmon fillets skin side down on the other side of the pan. Drizzle the herb mixture generously over each fillet, ensuring the herbs stick to the flesh.
- Scatter the cherry tomatoes and lemon slices around the salmon and potatoes. The lemon will infuse the dish with a bright, citrus aroma that I fondly recall from Mama Lou’s kitchen windowsill where she’d place fresh lemons for easy grabbing.
- Return the pan to the oven and roast everything together for another 12-15 minutes, or until the salmon flakes easily with a fork and the potatoes are tender.
- For an extra touch, if you like your salmon skin crispier, switch the oven to broil for the last 2 minutes, watching closely so nothing burns.
- Remove from the oven, let it rest for a few minutes, then serve warm. I like to squeeze a little extra fresh lemon juice over the top, just like Mama Lou taught me, to brighten every bite.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
