Herb and Lemon Roasted Salmon with Roasted Potatoes and Sauteed Greens
This recipe features salmon marinated in a lemon-herb mixture, roasted alongside potatoes, and served over sauteed greens. The marinade is also used to flavor the potatoes, and a lemon oil drizzle adds a final touch. Leftover marinade can be used for other meats.
This recipe features salmon marinated in a lemon-herb mixture, roasted alongside potatoes, and served over sauteed greens. The marinade is also used to flavor the potatoes, and a lemon oil drizzle adds a final touch. Leftover marinade can be used for other meats.
- kosher salt and coarsely ground black pepper
- 1-1/2 cups olive oil plus 2 tbs. for sautã©ing the greens
- 3 tbs. coarsely grated lemon zest
- 2 tbs. chopped fresh flat-leaf parsley
- 2 tbs. fresh thyme
- 2 tbs. chopped garlic
- 6 portions skinless salmon fillet 6 oz. each
- lemon oil (see below)
- 2 lb. medium red or yellow potatoes (or 1 lb. each)
- 12 cloves garlic roasted and coarsely chopped
- 2-1/2 oz. (1/2 cup) pine nuts toasted
- 4 oz. (1/2 cup) raisins covered with 1/4 cup port and macerated for several hours or overnight (optional)
- 12 cups packed arugula about 20 oz. (tough stems removed), or two 10-oz. bags spinach (stems removed), cleaned thoroughly and put in a large bowl covered with damp paper towels and plastic wrap in the refrigerator
- 1 cup best-quality extra-virgin olive oil
- grated zest of 2 lemons
- Carbohydrate 8.53563000078919 g
- Cholesterol 0 mg
- Fat 0.219570000031716 g
- Fiber 2.20830002665083 g
- Protein 1.60467000008243 g
- Saturated Fat 0.0407400000143703 g
- Serving Size 1 1 recipe (1006g)
- Sodium 7.99199999688776 mg
- Sugar 6.32732997413837 g
- Trans Fat 0.0770130000140624 g
- Calories 36 calories
Step-by-step
- One day ahead: Make the marinade: Combine the 1-1/2 cups olive oil, lemon zest, parsley, thyme, and the 2 Tbs. chopped garlic. Keep the marinade covered in the refrigerator.
- Marinate the salmon: Preferably the night before or at least 1 hour before cooking, cover the salmon with about 1 cup of the marinade and keep covered in the refrigerator. Reserve the remaining marinade separately in the refrigerator.
- Make the lemon oil: Combine the oil and lemon zest. Store it in a squeeze bottle (or a glass jar) in the refrigerator.
- One hour ahead: Roast the potatoes: Heat the oven to 425°F. Slice the potatoes 3/16 inch thick. (Cut through the shortest width of the potato; discard the ends.) Make sure there are 8 slices per person (48 slices total). Rub a rimmed baking sheet or jellyroll pan with a little oil. Lay eight potato slices in two slightly overlapping lines about 5 to 6 inches long and a total of 4 inches wide. Repeat with the remaining potatoes to make six separate beds for the salmon. Space the beds an inch apart. Season the potatoes with plenty of salt and pepper and drizzle them with some of the reserved lemon-herb marinade. Cook until the potatoes are tender and beginning to turn golden brown, 30 to 35 minutes. Set the potatoes, still on the baking sheet, aside. Reduce the oven temperature to 400°F.
- Set the 2 Tbs. olive oil, pine nuts, raisins, chopped roasted garlic, and bowl of washed greens next to the stove and put a large sauté pan on a burner. Take the salmon out of the refrigerator to come to room temperature.
- 20 minutes before serving: Lift the salmon out of the marinade, letting excess oil drain off but leaving the herbs on the salmon undisturbed. Put a fillet on top of each bed of potatoes on the baking sheet. Season generously with salt and pepper. Put the pan in the oven and cook 12 to 14 minutes for medium-rare salmon or 16 minutes for medium. Pull from the oven and let rest before serving.
- While the salmon is resting, heat the sauté pan over medium to medium high, add the olive oil, pine nuts, raisins, and chopped roasted garlic, and simmer for 1 minute. Add the arugula or spinach, season with salt and pepper, and cook until just wilted, 1 to 3 minutes, tossing with tongs constantly to mix the ingredients. (Add the arugula in batches, if necessary; when the first batch wilts, add the next and toss).
- To serve: Using tongs, carefully spread the arugula loosely on the bottom of each plate, almost in a ring. Carefully slide a spatula under a bed of potatoes, lift the potatoes and salmon together, and set them in the center of the plate over the greens. Drizzle a generous 1 tsp. lemon oil over all. Repeat with the remaining salmon. Serve immediately.
A Weeknight Delight: Herb and Lemon Roasted Salmon
As a busy working mom, finding time to cook a delicious and healthy dinner can often feel like a Herculean task. But this recipe for Herb and Lemon Roasted Salmon with Roasted Potatoes and Sauteed Greens is my go-to for a satisfying and impressive meal that doesn't require hours in the kitchen. The beauty lies in its simplicity and the incredible flavor payoff. The preparation is largely hands-off, allowing me to focus on other things while the oven does the heavy lifting.
The best part? This recipe is wonderfully adaptable. I often adjust it depending on what’s in my fridge and pantry. Sometimes, I swap out the arugula for spinach or kale, depending on my mood and what's freshest at the market. The lemon-herb marinade is so versatile; I've even used it on chicken and lamb with spectacular results. It’s a true testament to the power of simple, fresh ingredients combined beautifully. The marinade, made ahead of time, infuses the salmon with delightful herbaceous notes and bright citrus zing. The roasted potatoes, seasoned generously with salt, pepper, and a touch of the marinade, become wonderfully crispy on the outside and tender on the inside. And the sautéed greens add a vibrant touch of freshness, balancing the richness of the salmon and potatoes.
The secret to success? Proper preparation. While the cooking time itself is relatively short, the marinating time allows the flavors to fully meld, resulting in a dish that is far more flavorful than the sum of its parts. I usually marinate the salmon overnight, but even an hour is sufficient for a noticeable difference. The potatoes, sliced thinly and arranged carefully on the baking sheet, ensure even cooking and a beautiful presentation. The sautéed greens are quick to prepare and bring a lovely contrast of textures and temperatures to the dish.
This recipe is more than just a meal; it's a celebration of fresh, simple ingredients and a relaxed approach to cooking. It’s a recipe I've made countless times, perfecting it along the way to suit my busy lifestyle and ever-changing preferences. It’s adaptable, impressive, and most importantly, delicious. It's become a staple in my weekly meal rotation, a dish I know I can always rely on to feed my family a satisfying and nutritious meal without spending hours in the kitchen. And that, my friends, is priceless. So go ahead, give it a try. You won't be disappointed.
Tips and variations:
- For a spicier kick, add a pinch of red pepper flakes to the marinade.
- Substitute other herbs like rosemary or oregano for the thyme and parsley.
- Add other vegetables to the baking sheet, such as asparagus or broccoli florets.
- Use different types of potatoes, such as Yukon golds or sweet potatoes.
- If you don't have pine nuts, substitute with walnuts or almonds.
- Feel free to adjust the seasoning to your liking.
- Make this a complete meal by serving it with a side of crusty bread to soak up the delicious juices.
This recipe is a true testament to the fact that delicious food doesn't have to be complicated. It’s a quick, easy, and impressive meal that is sure to please even the pickiest eaters. So, next time you're looking for a flavorful and healthy weeknight dinner, give this Herb and Lemon Roasted Salmon a try. It’s a recipe that has become a cherished staple in my home, and I hope it will become one in yours too.
