Imagine a dinner so effortlessly elegant and incredibly delicious that it looks like you've spent hours in the kitchen, when in reality, it's surprisingly simple to prepare. This Slow Roasted Salmon and Potatoes recipe is your secret weapon to creating a restaurant-quality meal right in your own home. With minimal prep time and a foolproof cooking method, you'll achieve perfectly tender salmon and crispy, golden potatoes that will have your family and guests begging for seconds.
Prep Time: 15 mins
Cook Time: 45 mins
Total Time: 1 hrs
Cuisine: American
Serves: 4 servings
Ingredients
- 4 salmon fillets
- 1 lb baby potatoes
- 2 tbsp olive oil
- 1 tsp salt
- 1 tsp black pepper
- 2 tbsp fresh dill
Instructions
- Preheat your oven to 300°F (150°C). This low temperature will ensure the salmon cooks gently and remains moist.
- Wash the baby potatoes thoroughly under cold running water to remove any dirt. Pat them dry with a kitchen towel.
- In a large bowl, toss the baby potatoes with 1 tablespoon of olive oil, ½ teaspoon of salt, and ½ teaspoon of black pepper until they are evenly coated.
- Spread the seasoned potatoes in a single layer on a baking sheet. Make sure there is enough space between them for even cooking.
- Place the baking sheet with the potatoes in the preheated oven and roast for about 15 minutes. This will give the potatoes a head start before adding the salmon.
- While the potatoes are roasting, prepare the salmon fillets. Pat them dry with a paper towel and place them on a separate plate.
- Drizzle the remaining tablespoon of olive oil over the salmon fillets, then sprinkle with the remaining ½ teaspoon of salt, ½ teaspoon of black pepper, and the fresh dill. Gently rub the seasoning into the salmon.
- After the potatoes have roasted for 15 minutes, remove the baking sheet from the oven. Carefully push the potatoes to one side of the sheet to make room for the salmon.
- Place the seasoned salmon fillets skin-side down on the baking sheet alongside the potatoes. Ensure they are spaced apart to allow for even cooking.
- Return the baking sheet to the oven and continue roasting for an additional 30 minutes, or until the salmon is cooked through and flakes easily with a fork. The internal temperature of the salmon should reach 145°F (63°C).
- Once cooked, remove the baking sheet from the oven and let it rest for a few minutes. This allows the juices to redistribute in the salmon.
- To serve, divide the roasted salmon and potatoes among four plates. Garnish with additional fresh dill if desired. Enjoy your delicious slow-roasted salmon and potatoes!
Tips
- Temperature is Key: Always use a low, slow cooking temperature (300°F) to ensure your salmon remains moist and doesn't become dry or tough.
- Pat Ingredients Dry: Thoroughly dry your salmon and potatoes before seasoning to help achieve a perfect crisp exterior.
- Even Spacing Matters: Give your potatoes and salmon enough room on the baking sheet to allow for even heat circulation and proper roasting.
- Use Fresh Herbs: Fresh dill makes a significant difference in flavor. If possible, use freshly chopped dill just before serving.
- Check Salmon Doneness: The salmon is perfectly cooked when it reaches an internal temperature of 145°F and flakes easily with a fork.
- Resting Time: Let the dish rest for a few minutes after cooking to allow the juices to redistribute, ensuring maximum flavor and tenderness.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 15g
Protein: 30g
Fat: 22g
Saturated Fat: g
Cholesterol: 85mg
