We have lots of yummy salmon still from all the fishing this summer and potatoes leftover from the garden. No fresh dill but lots of dried dill so I decided to make this recipe. For the last few minutes of baking I threw in a bunch of green beans as a yummy side.
- 1 1/2 pounds red new potatoes, halved
- 1/4 cup olive oil
- 2 cloves garlic, smashed
- kosher salt and pepper
- 4 6-ounce pieces salmon fillet
- 1/4 cup fresh dill
- 1 lemon, cut into wedges
Heat oven to 400° F.
On a rimmed baking sheet, toss the potatoes, oil, garlic, ½ teaspoon salt, and ¼ teaspoon pepper. Arrange in a single layer and roast, tossing once, until golden brown and crisp, about 45 minutes.
When the potatoes have 15 minutes left to cook, place the salmon on a second baking sheet, season with ½ teaspoon salt and ½ teaspoon pepper, and roast until opaque and beginning to flake, 10 to 12 minutes total, depending on the thickness. Divide the potatoes among individual plates and serve with the salmon, dill, and lemon.