Ingredients

The following ingredients have 4 Servings
  • 1 pound fingerling potatoes (or baby potaotes, washed and cut in half)
  • 2 teaspoon olive oil
  • 1 teaspoon salt (or to taste)
  • 1 teaspoon pepper (or to taste)
  • 4 salmon fillets (skinless)
  • 6 cloves garlic (minced)
  • 6 tablespoon butter (unsalted, melted)
  • ¼ cup lemon juice (freshly squeezed)
  • 1 lemon (cut in slices for garnish)
  • ¼ cup fresh parsley (chopped for garnish)

Instruction

  • Preheat the oven to 400 °F.
  • In a large bowl add the potatoes olive oil 1/2 tsp of salt and pepper. Toss well. Spread them out in an even layer on a baking sheet and place the baking sheet in the preheat oven. Roast for 15 minutes until they just start to soften and turn golden brown.
  • Meanwhile, rub the salmon with the garlic. In a small bowl combine the melted butter with the lemon juice, remaining salt and pepper.
  • Push the potatoes to one side of the baking sheet and arrange the salmon down the other side. Pour the butter/lemon mixture over the salmon.
  • Return the baking pan back to the oven and roast for another 10 minutes or until the salmon is opaque and cooked through.
  • Garnish with parsley and lemon slices and serve warm.