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Roasted Salmon with Potatoes

Prep Time:

Cook Time:


4 Servings



About the Recipe

Salmon the way I used to eat it in Spain - cooked directly on top of sliced potatoes


  • Olive oil

  • 4 medium-size Idaho potatoes, peeled and cut into 1/4-inch slices

  • Kosher salt and freshly ground black pepper

  • 1 teaspoon Dijon mustard or honey

  • 1 small clove garlic, peeled and finely chopped

  • Spices and herbs of your choice

  • Lemon juice + lemon wedges

  • 1/2 cup orange juice

  • 4 salmon fillets, 6 ounces each, skinned.


  • Heat oven to 3500 degrees. Brush a large baking dishes with olive oil.

  • Slice potatoes into thin chips/ slices

  • Arrange potato slices in a single layer in bottom of each. Brush potatoes with olive oil, and season with salt and pepper. Bake about 20 minutes.

  • While potatoes bake, whisk together olive oil, lemon juice, orange juice mustard, garlic and herbs and salt and pepper in a medium-size bowl.

  • When potatoes are mostly cooked, remove the baking pan from the oven and and place the fillets on top of potatoes, skinned side down.

  • Spoon the olive oil mixture on top of the salmon and the potatoes

  • Bake for 15- 20 minutes.

  • Remove salmon from oven and serve with lemon wedges

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