Lemon Caper Sheet Pan Salmon with Crispy Potatoes

• 4 salmon fillets, about 6 ounces each
• 2 pounds baby potatoes, halved
• 1/4 cup olive oil
• 3 tablespoons lemon juice
• 2 tablespoons capers
• 4 cloves garlic, minced
• 1 teaspoon dried thyme
• Salt, to taste
• Black pepper, to taste
• 1 teaspoon red pepper flakes (optional)
• 2 tablespoons fresh parsley, chopped
• Zest of one lemon

Steps

1. 1 Preheat oven to 425°F.
2. 2 In a large bowl, toss potatoes with 2 tablespoons olive oil, thyme, salt, and pepper.
3. 3 Spread potatoes in a single layer on a sheet pan.
4. 4 In a small bowl, whisk remaining olive oil, lemon juice, capers, garlic, red pepper flakes (if using), salt, and pepper.
5. 5 Place salmon fillets on top of potatoes and brush with half of the lemon-caper mixture.
6. 6 Roast in the oven for 20-25 minutes until salmon is cooked through and potatoes are crispy.
7. 7 Garnish with parsley and lemon zest before serving.
8. 8 Drizzle remaining lemon-caper mixture over the top before serving.

Equipment

• Sheet pan
• Baking sheet
• Whisk
• Baking spatula

Variations

• Add asparagus or green beans to the sheet pan for extra veggies.
• Substitute lemon with lime for a different flavor profile.

Substitutions

• If capers aren't your thing, use chopped cornichons for tang.
• Substitute fresh thyme for dried if available.

Pairings

• A side of garlic bread
• Steamed broccoli

Nutrition

Tips

• For extra crispiness, you can parboil the potatoes for 5 minutes before roasting.
• Check the salmon at 20 minutes; it should flake easily with a fork when done.

Storage

Store in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F until warmed through.

Freezing: Not ideal for freezing due to the texture of the salmon and potatoes.

Serving Suggestions

• Serve with a fresh green salad.
• Pair with a glass of crisp white wine.

FAQ