Baked Salmon and Potatoes

Name: Baked Salmon and Potatoes
Prep time: 10 min
Cook time: 50 min
Total time: 60 min
Yield: 4
Ingredients: Salmon 1.3 lbs; Potatoes 1.3 lbs; White wine vinegar 1 spoonful; Rosemary to taste; Thyme to taste; Fine salt to taste; Extra virgin olive oil to taste; Black pepper to taste

it de fr es br

505.9

Calories per serving

Gluten Free
Lactose Free

Energy Kcal 505.9
Carbohydrates g 29.1
of which sugars g 2.6
Protein g 30.9
Fats g 29.5
of which saturated fat g 6.2
Fiber g 52.5
Cholesterol mg 2.7
Sodium mg 321.5

Difficulty: Easy
Prep time: 10 min
Cook time: 50 min
Serving: 4
Cost: Average

PRESENTATION

Baked salmon and potatoes. Sounds good, right? This classic French dish brings together tender salmon steaks with those soft, golden potatoes. Really, it’s about simplicity—just a handful of aromatic herbs, a generous splash of olive oil, and a bit of prep work. Pretty simple. Boiling the potatoes a little before baking? It’s key. They end up just right: not too mushy, not too firm. And the salmon? It cooks up tender and juicy, picking up those herby, garlicky notes that fill the kitchen with an amazing scent.

Pair this meal with a dollop of fresh crème fraîche or homemade mayonnaise. Seriously good. It’s a dish that feels comforting and a bit special—like something you’d get at a cozy bistro along the French coast.

Fans of baked salmon and potatoes rave about it being a real one-pan meal—easy to throw together and minimal cleanup. Honestly, it’s super flexible. Some folks add more fresh herbs, while others mix in a bit of lemon zest for that zesty lift. And you know what? There are so many ways people in France work with salmon: grilled salmon with parsley sauce, salmon with dill and sour cream, or marinated oven-baked salmon with potatoes. Each brings its own twist.

The crispy edges on the potatoes, the flaky moist fish, and those fresh, creamy sauces come together in a way that makes every bite feel like home. For anyone who likes a no-fuss sheet pan salmon and potatoes dinner, this is a healthy salmon recipe that really really delivers big, savory flavor without any extra stress. The best part? It works for a quick weeknight dinner or a lazy Sunday meal, and it always leaves you with that satisfying, homey feeling. Seriously, it’s a go-to dish for any occasion.

So here's the thing: can't go wrong with this one.

How to prepare Baked Salmon and Potatoes

To prepare the baked salmon and potatoes, peel the potatoes 1, slice them into rounds about 1/4 inch thick 2. Heat a pot with water and vinegar 3.

Cook the potatoes in salted boiling water just long enough to soften them without falling apart. Meanwhile, grease a large baking tray with extra virgin olive oil 5, add sprigs of thyme and rosemary 6.

Drain the potatoes 7 and arrange them in the baking tray 9. Drizzle them with olive oil 9 and bake in a preheated convection oven at 400°F for 25 minutes.

Remove the tray from the oven 10, move the potatoes to the sides 11, place the salmon fillets in the center and salt to taste 12. Change the oven setting to static, at 375°F for about 15 minutes.

After this initial cooking 13, set the oven to 375°F convection and continue cooking for another 10 minutes to get a nice crust 14. Adjust salt and pepper. Serve the baked salmon and potatoes hot 15.

Storage

Baked salmon with potatoes can be stored in the refrigerator in an airtight container for up to two days. We do not recommend freezing.

Advice

The oven is set differently because the static mode cooks without drying out, while the convection creates the crust.

Salmon and potatoes have different cooking times; cooking everything together from raw would not achieve the same result.

Parboiling potatoes with water and vinegar prevents them from falling apart.

For the translation of some texts, artificial intelligence tools may have been used.

Baked Salmon and Potatoes

PRESENTATION

How to prepare Baked Salmon and Potatoes

Storage

Advice

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