Pan-Roasted Salmon with Smoked Paprika and Crispy Potatoes

Name: Pan-Roasted Salmon with Smoked Paprika and Crispy Potatoes
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 8 servings
Cuisine: American
Ingredients: 3 pound Yukon Gold potatoes (cut into 1-inch cubes); 0.375 cup olive oil; 2.5 teaspoon kosher salt; 1.5 teaspoon black pepper (freshly ground); 2 tablespoon smoked paprika; 1 teaspoon garlic powder; 8 salmon fillets (skin on or off, 6 ounce portions); 1 pound fresh green beans (trimmed); 0.25 cup fresh parsley (chopped, for serving); 1 lemon (cut into wedges, for serving)

Salmon fillets coated in a rich smoked paprika rub, pan-roasted to flaky perfection, served alongside crispy oven-roasted potatoes and fresh green beans.

Prep: 10 min
Cook: 20 min
Total: 30 min
Servings: 8
Cuisine: American
Difficulty: Easy
Cost: $6.35/serving

Dietary

Gluten-Free
Dairy-Free
Nut-Free
Soy-Free
Egg-Free
Pescatarian
Low-Sugar
High-Protein

Ingredients

3 pound Yukon Gold potatoes (cut into 1-inch cubes)
0.375 cup olive oil
2.5 teaspoon kosher salt
1.5 teaspoon black pepper (freshly ground)
2 tablespoon smoked paprika
1 teaspoon garlic powder
8 salmon fillets (skin on or off, 6 ounce portions)
1 pound fresh green beans (trimmed)
0.25 cup fresh parsley (chopped, for serving)
1 lemon (cut into wedges, for serving)

Instructions

Preheat oven to 425 degrees F. In a large bowl, toss the Yukon Gold potatoes with 1/4 cup of the olive oil, 1 1/2 teaspoons kosher salt, and 1 teaspoon black pepper. Spread them in a single layer on a large baking sheet and roast for 15 minutes.
While potatoes roast, mix together the smoked paprika, garlic powder, and remaining 1 teaspoon kosher salt and 1/2 teaspoon black pepper in a small bowl. Rub the mixture generously over the top surface of the salmon fillets.
Toss the fresh green beans with the remaining 2 tablespoons olive oil.
Remove the baking sheet from the oven. Push the potatoes to one side. Arrange the green beans on the other side of the sheet. Place the salmon fillets skin-side down (if applicable) in between the potatoes and green beans.
Return the baking sheet to the oven and roast for another 10 to 12 minutes, or until the salmon is cooked through and flaky, and the potatoes are golden and crispy.
Serve the salmon immediately with the crispy potatoes and green beans. Garnish everything with fresh parsley and an optional lemon wedge for extra brightness.

Notes

Using boneless, skinless salmon fillets minimizes prep time. Roasting everything on one sheet pan makes for extremely easy cleanup.

Nutrition (per serving)

Calories: 598
Protein: 38.8 g
Carbohydrates: 34.2 g
Fat: 32.8 g
Fiber: 6 g
Sodium: 464 mg
Saturated Fat: 6.7 g
Sugar: 3.4 g
Cholesterol: 105 mg