One-Pan Baked Salmon with Potatoes and Zucchini
This sheet-pan dinner gives the potatoes a head start in the oven, then adds zucchini and salmon so everything finishes at the same time. Garlic, dried herbs and paprika season the whole tray, and a squeeze of lemon brightens it at the end. It is an easy weeknight meal with very little washing up.
Preparation Steps
Heat the oven to 400°F (200°C) and line a large rimmed baking sheet with parchment paper.
Toss the potatoes with 1 tablespoon of the olive oil, half the garlic, the thyme, oregano, half the paprika, the salt and the pepper. Spread them out on the sheet and roast for 15 minutes.
Meanwhile, toss the zucchini with another tablespoon of oil and a pinch of salt and pepper.
Take the sheet out of the oven and push the potatoes to one side. Lay the salmon and zucchini on the other side.
Drizzle the salmon with the last tablespoon of oil and sprinkle with the remaining garlic and paprika and a little salt and pepper.
Roast for 12 to 15 minutes more, until the potatoes are tender and the salmon flakes easily with a fork and reaches 145°F (63°C) in the center.
Sprinkle with parsley and serve with lemon wedges for squeezing.
Tips & Variations
- Cut the potatoes into even pieces, no bigger than 1 inch (2.5 cm), so they are tender by the time the salmon is cooked.
- Swap the zucchini for green beans, asparagus or bell pepper strips, which cook in about the same time.
- Refrigerate leftovers for up to 3 days and reheat gently until steaming hot, or flake the cold salmon into a salad.
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