Roasted Salmon and Potatoes With Dill for Dinner

January 11, 2011 | By | Comments (1)

I had a bunch of leftover dill in the fridge, so I decided to follow through on one of my New Year’s resolutions and make Roasted Salmon and Potatoes With Dill—a simple yet tasty-looking recipe. I stopped by the farmers’ market to stock up on potatoes (I bought Red Thumb potatoes, which are sort of like a red-skinned version of fingerling potatoes), then grabbed some wild salmon from the market.



The prep for this recipe was almost too easy—I just cut up the potatoes, smashed some garlic, and tossed it all on a baking sheet with olive oil, salt, and pepper (I made sure to line the pan with aluminum foil to make cleanup much easier). After the potatoes spent some time in the oven, I put the salmon fillets on the same baking sheet, since I was halving the recipe and had room to spare. The salmon cooked beautifully without overcooking—there’s nothing I hate more than dry, overdone fish—and the potatoes turned out crisp on the outside, tender on the inside. The garlic was a great touch; it turned golden brown and crispy and added a wonderfully pungent bite to the dish.


I always like to serve something green with every meal, so I had bought some asparagus (out of season—I know, terrible, but I really had an asparagus craving) and tossed it on another baking sheet with some olive oil, salt, and pepper. I happened to have some leftover grated Parmesan so I threw that on top, then popped it into the oven with the salmon and potatoes for about 15 minutes.



This is pretty much my ideal meal—some starch, a healthy protein loaded with good fats (salmon is one of my favorite things to cook and eat), and some lovely green vegetables. Everything roasted together in the oven, so it was a cinch to make, and lining the baking sheets with foil made cleaning up a breeze, too. I chopped up some of that dill and sprinkled it on top for the final touch. Delicious!


What’s your incredibly easy yet tasty go-to meal?