(Adapted from Joanna Gaines)
I hate doing dishes. I hate using 1,200 pots/pans/utensils to make one meal. Luckily, this is one of those meals that you can put on the table in 30 min using one (YES ONE) pan.
Enter: Sheet Pan Salmon and Potatoes.
Side Note: I love cooking salmon in the oven because if you’re like me and live in a small city apartment, I don’t want to go to sleep having my bed sheets smell like fish, so frying is off the table, and often times I’m too lazy to grill it.
Here’s what you’ll need:
- 1 pound baby potatoes, cut in quarters
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon paprika
- 1 teaspoon onion powder
- 1 1/2 pounds salmon, cut into 4 thin pieces
- 2 lemons
- 1 tablespoon chopped fresh dill
- 1 tablespoon chopped fresh parsley
- Preheat the oven to 425°F.
- In a large bowl, toss together the potatoes, olive oil, garlic powder, onion powder and salt.
- Roast until the potatoes are tender and golden on the bottom, about 15 minutes. Halfway through, flip the potatoes with a spatula
- Meanwhile, in a small bowl, mix together the pepper, paprika, onion powder, garlic powder and salt
- Place the salmon fillets on the empty side of the sheet pan, skin side down. Drizzle the salmon with olive oil.. Sprinkle the spice mixture over the top of the salmon. Cut a lemon in half and squeeze both halves over the entire sheet pan, making sure no seeds get on the pan.
- Bake until the salmon flakes with a fork, 10 to 12 minutes.
- Cut the remaining lemon into 4 wedges. Sprinkle the salmon and potatoes with the dill and parsley and serve with the lemon wedges.