• Amy Greenfield

20 Minute Crispy Salmon and Potatoes

Not sure what to have for dinner tonight? How about this?


This sheet pan supper will show you just how quick and simple it can be to get a salmon dinner on the table any night of the week. It all starts by firing up your broiler. Do that and you will be tucking into perfectly cooked fillets with just the right amount of char around the edges. We're making it a meal by partnering this weeknight-friendly fish with crispy red potato rounds and tender asparagus spears. Oh, and it will all happen in under 20 minutes. Yes, really!

Serves 4

Ingredients:

  • 1/4 cup freshly squeezed lemon juice (from 1 medium lemon)

  • 2 tablespoons olive oil, divided

  • 2 cloves garlic, minced

  • 2 tablespoons coarsely chopped fresh parsley leaves

  • 1 pound medium red potatoes, cut into 1/4-inch-thick slices

  • 1 bunch asparagus (about 1 pound), trimmed

  • 4 (6-ounce) skin-on salmon fillets, preferably about 1 1/4 inches thick

  • 1/2 teaspoon kosher salt, plus more fore seasoning

  • Freshly ground black pepper

Directions:


Place the lemon juice, 1 tablespoon of the oil, garlic, and parsley in a shallow container large enough to hold all the pieces of salmon in a single layer and whisk to combine. Place the salmon in the marinade skin-side up. Cover and refrigerate for about 10 minutes while the oven heats up.


Arrange an oven rack about 6 inches below the broiler, then set the oven to broil.

Line a rimmed baking sheet with aluminum foil. Place the potatoes and asparagus on the baking sheet and drizzle with the remaining 1 tablespoon of oil and sprinkle with the 1/2 teaspoon of salt. Arrange in a single layer around the edges of the baking sheet. Place the salmon fillets on the center of the baking sheet skin-side down (discard any remaining marinade in the container). Season the salmon with salt and pepper.


Broil until the salmon is cooked through and flakes easily, 6 to 8 minutes. An instant-read thermometer into the middle of the thickest fillet should read 120°F to 130°F for medium-rare, or 135°F to 145°F for well-done. Total cook time will depend on the thickness of salmon.





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Amy Greenfield

Ph. 754-368-8170

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