Roasted Salmon with Herbed Red Potatoes

Makes 4 servings (1 fish fillet and about ¾ cup potatoes)


  • 1 ½ lb. red potatoes, cut into 2-inch pieces
  • 4 (4-oz.) salmon fillets
  • 1 ½ tablespoons olive oil, divided
  • ¾ teaspoon salt, divided
  • ¼ teaspoon pepper
  • 1 teaspoon minced garlic
  • 2 tablespoons chopped fresh parsley
  • 1 lemon, cut into wedges (optional)


  1. Preheat oven to 425˚F. Place potatoes in a medium saucepan, and cover with water. Bring to a boil. Reduce heat, and simmer 18 to 20 minutes or until tender when pierced with a fork. Drain in a colander.
  2. While potatoes cook, place salmon on a rimmed baking sheet lined with aluminum foil. Brush salmon with ½ tablespoon olive oil, and sprinkle evenly with ¼ teaspoon salt and the pepper. Bake salmon 8 to 10 minutes or until fish flakes easily with a fork. Remove from oven, and tent with foil to keep warm. 
  3. Heat 1 tablespoon olive oil in the saucepan used to cook potatoes. Add garlic, and sauté 30 seconds or until fragrant. Add potatoes, and toss to coat. Sprinkle with parsley and remaining ½ teaspoon salt. 
  4. Serve salmon with lemon wedges, if desired, alongside potatoes.


*Recipe prepared by registered dietitians from St. Vincent’s Health System.

Nutrition [Per Serving]: 

310 calories; 10 g total fat; 1.5 g saturated fat; 27 g protein;
27 g carbohydrate; 3 g fiber; 550 mg sodium