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Weeknight Salmon

  • Mercedes Olson
  • Jul 28
  • 2 min read

Busy weeknights call for recipes that are both effortless and satisfying, and that’s exactly what this salmon dish delivers. Whether you’re racing the clock after work or juggling family activities, this quick and flavorful salmon recipe fits seamlessly into your schedule—no culinary expertise required. In just a few simple steps and with minimal cleanup, you’ll have a restaurant-worthy dinner on your table, bursting with fresh flavors and nourishing ingredients. Get ready to add a new favorite to your weeknight rotation!


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Serves: 4

 

Ingredients

  • 1 lb baby new potatoes, quartered

  • 2 tbsp olive oil

  • 1 tsp garlic salt

  • 1 tsp kosher salt

  • 1 tsp freshly ground black pepper

  • 1 tsp paprika

  • 1 tsp onion powder

  • 4 skin-on salmon fillets, 1 ½ inches thick

  • 3 tbsp unsalted butter, melted

  • 2 lemons

  • 1 tbsp fresh dill, chopped

  • 1 tbsp fresh parsley, chopped

 

Instructions

  1. Preheat oven to 425℉.

  2. In a large bowl, toss together the potatoes, olive oil, and ½ 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 one with a spatula during cooking.

  4. Meanwhile, in a small bowl, mix the pepper, paprika, ½ teaspoon garlic salt, and ½ teaspoon kosher salt.

  5. Cut two 1-inch-long, ¼ inch deep slits in the freshly 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 of the salmon and potatoes. Cut a lemon in half and squeeze both halves over the entire sheet pan.

  6. Bake until the salmon flakes with a fork, 10 to 12 minutes.

  7. Cut the remaining lemon into 4 wedges, Sprinkle the salmon and potatoes with the dill and parsley and serve with lemon wedges.

 

Notes

  • You can store any leftovers in an airtight container in the refrigerator for 1 to 3 days.

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