Description
A delightful dish that combines fresh flavors and a satisfying texture with zesty lemon and aromatic thyme elevating the salmon, complemented by tender baby potatoes.
Ingredients
Scale
- 4 salmon fillets (about 6 oz each)
- 1 lb baby potatoes (450 g)
- 2 tablespoons fresh thyme, chopped (plus extra for garnish)
- 3 tablespoons freshly squeezed lemon juice
- 4 tablespoons olive oil (divided)
- 3 cloves garlic, minced
- Salt to taste
- Black pepper to taste
Instructions
- Preheat your oven to 400°F (200°C).
- Wash the baby potatoes thoroughly and cut them in half. Place them in a large bowl.
- Add 2 tablespoons of olive oil, minced garlic, salt, and black pepper to the bowl with the potatoes. Toss them well to ensure they are evenly coated. Spread the potatoes on a baking sheet in a single layer, cut side down.
- Roast the potatoes in the preheated oven for about 20-25 minutes, or until they are golden brown and tender. Stir them halfway through for even cooking.
- While the potatoes are roasting, season the salmon fillets with salt, black pepper, and chopped fresh thyme. Drizzle the remaining 2 tablespoons of olive oil and lemon juice over the fillets, ensuring they are well coated.
- In a large skillet over medium-high heat, add a little olive oil if needed. Once hot, place the salmon fillets skin-side down in the skillet. Cook for about 4-5 minutes until the skin is crispy and golden brown. Carefully flip the fillets and cook for an additional 3-4 minutes, or until the salmon is cooked through and flakes easily with a fork.
- Once the potatoes are done roasting, remove them from the oven. Arrange the roasted baby potatoes on plates alongside the seared salmon fillets. Garnish with additional fresh thyme sprigs and a wedge of lemon for an extra touch.
Notes
- For a dairy-free option, ensure your olive oil is pure and free from additives.
- Swap salmon for another fish like trout or chicken for a different flavor.
- Use dried thyme if fresh is unavailable, but reduce the amount to one teaspoon.
- For a low-carb option, substitute baby potatoes with cauliflower florets.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking and Searing
- Cuisine: American
Nutrition
- Serving Size: 1 fillet with potatoes
- Calories: 450
- Sugar: 1g
- Sodium: 300mg
- Fat: 25g
- Saturated Fat: 4g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 70mg
Keywords: Lemon Thyme Salmon, Baby Potatoes, Healthy Dinner, Easy Recipe