Description
A quick and comforting weeknight dish featuring tender salmon in a silky garlic cream sauce, paired with crispy roasted baby potatoes.
Ingredients
Scale
- 4 salmon fillets
- 2 tablespoons olive oil
- 2 cups baby potatoes, halved
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1 lemon, juiced and zested
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Preheat the oven to 400°F (200°C). Halve the baby potatoes and pat the salmon dry, seasoning with salt and pepper.
- Toss the baby potatoes with 1 tablespoon olive oil, salt, and pepper, then spread on a baking sheet.
- Roast the potatoes for 20-25 minutes until crispy and golden, shaking the pan halfway through.
- In a skillet, heat 1 tablespoon olive oil over medium heat. Sauté minced garlic until fragrant (30-45 seconds).
- Pour in heavy cream, add lemon juice and zest, and let simmer for 2-3 minutes until thickened; season with salt and pepper.
- Cook salmon in the sauce, about 4-5 minutes per side, spooning sauce over fillets until opaque and flaky.
- Serve salmon over the roasted potatoes, spooning extra sauce over top and garnishing with parsley.
Notes
For extra crispiness, finish potatoes under the broiler for 1-2 minutes. Use room-temperature salmon for even cooking.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 600
- Sugar: 1.5g
- Sodium: 450mg
- Fat: 43g
- Saturated Fat: 20g
- Unsaturated Fat: 23g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 42g
- Cholesterol: 0mg