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Roasted Salmon and New Potatoes in One PanImage for illustration only
Dairy-freeGluten-freePeanut-freeSesame-freeContains fish

Roasted Salmon and New Potatoes in One Pan

Controlled oven heat develops an even texture while preserving the balance of the listed ingredients. In roasted salmon and new potatoes in one pan, whole salmon, bunches spring onions and new potatoes are brought together in the stated order so their textures remain controlled and the seasoning is distributed evenly.

Prep
20 min
Servings
6
Difficulty
Medium
WhatsAppOriginal recipe

Answer first

What to know about Roasted Salmon and New Potatoes in One Pan

Juicy salmon with crisp-tender new potatoes, bright with lemon and fresh herbs—scallions and parsley—for an easy Mediterranean vibe. Kosher pareve, gluten-free and dairy-free, all on a single sheet pan for a family dinner with minimal cleanup.

Timing
65 min
Serves
6
Dietary notes
Dairy-free, Gluten-free, Peanut-free, Sesame-free

⚠️Before cooking, check ingredient labels and cross-contact risk for your dietary needs.

This is not medical advice. For allergies or dietary restrictions, always confirm with your healthcare provider.

Instructions

Servings:6
  1. 1Heat the oven to 220 degrees Celsius (fan 200 degrees).
  2. 2Dry the salmon with absorbent paper, and make sure all the scales have been removed.
  3. 3Cut 3-4 slits evenly on each side of the fish.
  4. 4Choose a roasting pan big enough for the whole salmon, if necessary place it diagonally.

Nutrition

Calories
50
Protein
0.1g
Carbs
0.3g

Chef tips

Consider adding a splash of white wine to the pan for added depth of flavour.

Culinary reasoning

Controlled oven heat develops an even texture while preserving the balance of the listed ingredients. In roasted salmon and new potatoes in one pan, whole salmon, bunches spring onions and new potatoes are brought together in the stated order so their textures remain controlled and the seasoning is distributed evenly.

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  • 5Put the spring onions and potatoes into the pan, drizzle with olive oil, season and mix.
  • 6Grate the lemon peel into a bowl, keep the lemon.
  • 7Chop half of the herbs and mix with olive oil to create a paste.
  • 8Spread the pasta on the salmon and in the grooves.
  • 9Fill the fish cavity with the herbs and the remaining lemon slices.
  • 10Season the fish, then place it on top of the vegetables.
  • 11Roast for 15 minutes, then reduce the oven heat to 180 degrees Celsius (fan 160 degrees) and roast for another 25-30 minutes.
  • 12To check if the fish is ready, cut a small incision under the spine; If the meat falls easily from the bones and the tip of the knife is hot, it is ready.
  • 13Squeeze the lemon juice we saved on the fish and serve it whole with the vegetables.
  • 14At the table, remove the skin and gently separate the meat from the bones in large pieces.
  • 15Once the top side is served, lift the tail and use a knife to remove the meat, discarding the skeleton.
  • 16To finish, serve the rest of the fish.

    • Ingredients

    • 2.5 kg whole salmon, scaled and cleaned
    • 2 bunches spring onions, chopped
    • 1 kg new potatoes, halved
    • Olive oil for drizzling
    • 2 unwaxed lemons, thinly sliced
    • Bunch of fresh flat-leaf parsley
    • 4-5 sprigs fresh rosemary

    Nutrition

    Calories
    50
    Protein
    0.1g
    Carbs
    0.3g

    Chef tips

    Consider adding a splash of white wine to the pan for added depth of flavour.