Description
An easy and flavorful sheet pan dinner featuring flaky lemon pepper salmon and crispy roasted potatoes, all baked together for a perfect one-pan meal.
Ingredients
Scale
- 4 salmon fillets (6 oz each)
- 1.5 pounds baby potatoes, halved
- 3 tablespoons olive oil
- 2 tablespoons lemon pepper seasoning
- 2 fresh lemons, sliced
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Preheat the oven to 425°F (220°C) and line a sheet pan with parchment paper.
- In a bowl, toss halved potatoes with 2 tablespoons olive oil, garlic powder, salt, and black pepper.
- Spread the potatoes on the sheet pan, cut side down. Roast for 20 minutes.
- Remove the pan from the oven. Move potatoes to one side and place the salmon fillets on the pan.
- Drizzle salmon with 1 tablespoon olive oil and sprinkle with lemon pepper seasoning. Top each fillet with lemon slices.
- Return the pan to the oven and roast for 12-15 minutes, until salmon is cooked through and potatoes are golden brown.
- Sprinkle everything with fresh parsley. Optional: broil for 1-2 minutes for extra crispness.
- Serve hot with extra lemon if desired.
Notes
- Cut potatoes evenly for consistent roasting.
- Dry the salmon before seasoning for better flavor adhesion.
- Broil at the end for a crispier finish.
- Use parchment paper for easy cleanup.
Nutrition
- Serving Size: 1 salmon fillet with potatoes
- Calories: 420
- Sugar: 2g
- Sodium: 520mg
- Fat: 22g
- Saturated Fat: 3g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 75mg