Rosemary & Lemon Baked Salmon

Name: Rosemary & Lemon Baked Salmon
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 5 servings
Cuisine: Mediterranean
Ingredients: 2 pound salmon fillet (skin on or off); 3 tablespoon olive oil; 2 tablespoon fresh rosemary (chopped); 1 tablespoon lemon zest; 1.5 teaspoon kosher salt; 0.75 teaspoon black pepper (freshly ground); 2 pound Yukon Gold potatoes (cut into 1-inch pieces); 0.5 cup mixed greens; 2 tablespoon apple cider vinegar

Flaky baked salmon with a vibrant herb and lemon crust, served alongside crispy roasted potatoes and a light, fresh green salad.

Prep: 15 min
Cook: 30 min
Total: 45 min
Servings: 5
Cuisine: Mediterranean
Difficulty: Easy
Cost: $6.06/serving

Dietary

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

Ingredients

2 pound salmon fillet (skin on or off)
3 tablespoon olive oil
2 tablespoon fresh rosemary (chopped)
1 tablespoon lemon zest
1.5 teaspoon kosher salt
0.75 teaspoon black pepper (freshly ground)
2 pound Yukon Gold potatoes (cut into 1-inch pieces)
0.5 cup mixed greens
2 tablespoon apple cider vinegar

Instructions

Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper.
Toss the Yukon Gold potatoes with 1 tablespoon olive oil, 1 teaspoon kosher salt, and 1/2 teaspoon black pepper on the prepared baking sheet. Spread in a single layer.
Roast potatoes for 15 minutes while you prepare the salmon.
In a small bowl, combine chopped fresh rosemary, lemon zest, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper.
Pat salmon fillets dry. Brush the salmon with 1 tablespoon olive oil, then sprinkle the rosemary-lemon mixture evenly over the top of the salmon. Place the salmon on the same baking sheet as the potatoes, keeping them separated.
Return the baking sheet to the oven and roast for an additional 12-15 minutes, or until the salmon is cooked through and flakes easily with a fork, and the potatoes are tender and golden.
While salmon and potatoes cook, whisk together 1 tablespoon olive oil and apple cider vinegar to make a simple dressing for the mixed greens. Toss the mixed greens with the dressing just before serving.
Serve the baked salmon with roasted potatoes and a side of dressed mixed greens.

Notes

Adjust cooking time for salmon based on thickness; aim for an internal temperature of 145°F. Leftovers are excellent for lunch the next day.

Nutrition (per serving)

Calories: 485
Protein: 39.1 g
Carbohydrates: 26.5 g
Fat: 25 g
Fiber: 4.1 g
Sodium: 800 mg
Saturated Fat: 4.5 g
Sugar: 2.1 g
Cholesterol: 105 mg