Sheet Pan Salmon and Potatoes with Caper Chimichurri
Sheet Pan Salmon and Potatoes with lemon, spices, and a vibrant Caper Chimichurri. A one pan dinner impressive enough for entertaining, yet simple enough for weeknights.
Servings: 4
Equipment
- Large rimmed baking sheet
- Mixing bowls
Ingredients
- 1 lb. baby gold potatoes, sliced into halves or thirds depending on size
- 1 lemon
- 2 to 3 Tbsp. extra-virgin olive oil, divided
- 1 tsp. salt, divided
- 1/2 tsp. black pepper, divided
- 4 (6-oz.) skin-on salmon fillets
- 1 tsp. smoked paprika
- 1/2 tsp. ground cumin
- 1/2 tsp. garlic powder
- 2 to 4 oz. feta cheese, cut or torn into chunks (optional)
Caper Chimichurri
- 1/3 cup finely chopped fresh parsley
- 1/4 cup finely chopped fresh dill
- 2 Tbsp. roughly chopped capers
- 2 Tbsp. minced shallots
- 1 garlic clove, minced
- 2 Tbsp. red wine vinegar
- 1/4 cup extra-virgin olive oil
- 1/4 tsp. each salt and black pepper
- 1/4 tsp. red pepper flakes
Instructions
- Preheat oven to 425ºF.Place potatoes on a large rimmed baking sheet. Toss with 2 Tbsp. olive oil, 1/2 tsp. salt, and 1/4 tsp. black pepper; arrange in a single layer. Slice lemon cross-wise into four pieces and arrange around potatoes. Roast for 18 to 20 minutes, until the underside of potatoes are golden and crisp.
- Meanwhile, prepare Caper Chimichurri by combining all ingredients in a medium bowl; stir well to combine. Set aside.
- Rub salmon fillets with remaining 1 Tbsp. olive oil. In a small bowl, combine smoked paprika, cumin, garlic powder, remaining 1/2 tsp. salt, and 1/4 tsp. black pepper; mix well. Sprinkle spice mixture evenly over salmon and rub into flesh.Remove pan from the oven and toss/flip potatoes; push to one half of the baking sheet. Arrange salmon fillets on remaining half of pan. Place back in the oven for 12 to 15 minutes, or until the salmon is cooked through.Spoon caper chimichurri over salmon and potatoes and garnish with feta chunks and roasted lemon slices.
Notes
- To Store. Refrigerate leftover salmon and potatoes for up to 3 days. Store caper chimichurri separately.
- To Reheat. Gently rewarm salmon and potatoes in a skillet on the stovetop over medium heat. You can also nook in the microwave until warm; top with chimichurri after.
Nutrition
Serving: 6oz. salmon and 1/2 cup roasted potatoes with chimichurri | Calories: 548kcal | Carbohydrates: 22g | Protein: 41g | Fat: 32g | Saturated Fat: 5g | Sodium: 1010mg | Fiber: 4g | Sugar: 2g