One Pan Salmon and Potatoes

So we all love it when we can make a meal and have next to no clean-up right? Here’s one for you! I usually make salmon with Asian inspired flavors, but this time, I wanted to try something a little different. Everyone knows lemon is great on seafood, so I tried to play on that idea here. Plus, I really just wanted something I could throw together , stick in oven and not have to baby-sit

anything. Other than a quick addition to the pan, there isn’t much to do here. Sometimes we all need that!

In my humble opinion, fish shouldn’t be muddled with too many flavors. When I cook seafood I stick to a handful of ingredients and try to keep things simple with clean, light flavor. After all, if you going to spend the dough on seafood, you should want to taste it. For this recipe I try to buy a large piece of salmon fillet, because salmon dip is a must for the next day. More on that later. But, if you just making a small piece, and salmon dip doesn’t interest you (it should) by all means don’t buy the giant piece that this recipe call for. Just stick to size you’re going to serve.

Everything here will get a healthy dose of lemon pepper seasoning. I had the salt-free kind, so I added some salt. Watch your ingredients on the lemon pepper seasoning so you over-salt anything.You can always add salt later if needed.

Here, I cook the potatoes first for a bit. Then I cook the salmon with the potatoes,so make sure you cut the potatoes thin and about the same size. We don’t want them too thin, so they stand up to the fish, but thin enough to be cooked all the way through. I also leave the skin on for this dish. It just looks pretty!

The presentation here is one for books! I love it!

Save your leftover salmon for salmon dip! I’ll show you how! Stay tuned…