Garlic Herb Salmon with Roasted Baby Potatoes and Vegetables

Instructions

Step 1. Preheat the oven to 425°F (220°C).

Step 2. In a bowl, toss the baby potatoes with olive oil, salt, pepper, and garlic powder.

Step 3. Spread the potatoes on a baking sheet and roast for 20 minutes.

Step 4. While the potatoes roast, combine olive oil, garlic, paprika, parsley, thyme, salt, pepper, and lemon juice in a small bowl.

Step 5. Pat the salmon fillets dry and rub them evenly with the garlic herb mixture.

Step 6. In a separate bowl, toss the zucchini and cherry tomatoes with olive oil, salt, and pepper.

Step 7. Remove the baking sheet from the oven and push the potatoes to one side. Add the salmon fillets and vegetables to the sheet pan.

Step 8. Return the pan to the oven and roast for 12–15 minutes, or until the salmon flakes easily with a fork and reaches an internal temperature of 145°F (63°C).

Step 9. For extra color, broil for 1–2 minutes during the final stage of cooking.

Step 10. Remove from the oven and let the salmon rest for 2 minutes.

Step 11. Transfer the salmon, potatoes, and vegetables to serving plates.

Step 12. Sprinkle with fresh parsley and serve immediately.

Storage and Reheating Tips

Store leftover salmon, potatoes, and vegetables in separate airtight containers in the refrigerator for up to 3 days.

Reheat the salmon gently in a 300°F (150°C) oven for 8–10 minutes to prevent it from drying out.

Roasted potatoes can be reheated in an oven or air fryer at 375°F (190°C) for 5–7 minutes to restore crispness.

Store vegetables in the refrigerator for up to 3 days and reheat lightly before serving.

This meal can also be enjoyed cold, with the salmon flaked over a fresh salad.