Salmon Potato Bake Dinner Recipe
Hearty potatos paired with savory herb salmon is an easy dinner idea. Try our Salmon Potato Bake Dinner idea made with Savory Yukon Gold & Sweet Potatoes and served with Herb Butter Salmon.
Ingredients
- 1 large filet of salmon with skin removed or intact
- 1 tablespoon extra virgin olive oil
- 1 1/2 sticks melted butter
- 1 teaspoon sea salt or Kosher salt
- 1 teaspoon freshly ground black peppercorns
- 1/2 tablespoon granulated garlic powder
- 1 tablespoon Old Bay seasoning
- 1 cup of fresh herb mix I used rosemary, thyme, oregano, and savory roughly chopped.
Instructions
- Preheat oven to 400 degrees.
- Into a saucepan melt a stick of butter, allow the butter to come to a slow simmer and add the fresh herbs and stir, remove the pan from the heat and cover with a tight-fitting lid. Allow the butter to steep for ten minutes.
- Remove the salmon from the packaging, and pat dry using paper towels.
- Season the salmon on both sides of the salmon with sea salt, freshly cracked black peppercorns, Old Bay seasoning, and granulated garlic powder.
- Line a high-walled baking sheet with aluminum foil, place the salmon skin-side down on the baking sheet and brush the salmon with the melted herb butter.
- Place the salmon on the center rack of the preheated oven and bake for 45-60 minutes.
- Remove from the oven and serve.
Notes
Savory Potato Recipe
Ingredients:
- 1 pound sweet potatoes, cut into 1-inch cubes
- 2 pounds Yukon gold or russet potatoes cut into 1-inch cubes
- 1/2 cup whole milk
- 1/2 cup heavy cream
- 1 stick unsalted butter
- 1/3 cup flat-leaf parsley
- 2 tablespoon rosemary, minced
- 1 1/2 cups grated Parmesan
- sea salt to taste
- freshly cracked black peppercorns to taste
Directions:
- Cut potatoes into 1-inch pieces and place them into a large stockpot. Fill the pot with cold water until the water is 1 1/2 - 2 inches over the potatoes.
- Set the pot over medium-high heat, and add a heaping tablespoon of Kosher salt. Bring the water to a boil, then reduce to medium heat, and continue cooking until the potatoes are fork-tender in 15-20 minutes.
- Using a colander, strain off the water and return the potatoes to the pot, and add whole milk, heavy cream, butter, parsley, rosemary, sea salt, and freshly cracked black peppercorns.
- Mashed the potatoes thoroughly with a potato masher until the ingredients are fully incorporated. Add whole milk, Parmesan, and mix well if you want creamier potatoes. Add extra salt and black pepper if necessary.
- Serve with Baked Salmon.