Baked Salmon with Potatoes and Green Olives Recipe

Name: Baked Salmon with Potatoes and Green Olives
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 medium Yukon Gold potatoes; 4 medium shallots, sliced (about 1 cup); 2 tablespoons unsalted butter (see Notes); 6 boneless, skinless salmon fillets (about 5 ounces each); 1 1/2 cups pitted, sliced green olives (cracked green or Spanish olives both are good); 1 cup dry white wine (such as Chablis); 1 cup vegetable stock or chicken stock, preferably homemade (recipes in Chef's Appendix); 1 tablespoon salt; ⅛ teaspoon freshly ground black pepper; 2 scallions, sliced crosswise, including part of the green (1/4 cup); 1/4 cup very thinly sliced fresh basil leaves; 1/4 cup seeded and diced fresh tomatoes

Servings: persons

2 medium Yukon Gold potatoes
4 medium shallots, sliced (about 1 cup)
2 tablespoons unsalted butter (see Notes)
6 boneless, skinless salmon fillets (about 5 ounces each)
1 1/2 cups pitted, sliced green olives (cracked green or Spanish olives both are good)
1 cup dry white wine (such as Chablis)
1 cup vegetable stock or chicken stock, preferably homemade (recipes in Chef's Appendix)
1 tablespoon salt
⅛ teaspoon freshly ground black pepper
2 scallions, sliced crosswise, including part of the green (1/4 cup)
1/4 cup very thinly sliced fresh basil leaves
1/4 cup seeded and diced fresh tomatoes

1
Cook the potatoes.
2
Peel the potatoes and cut into 1/2 -inch dice.
3
Place in a 2-quart saucepan; add water to cover.
4
Cover the pan and bring to boiling over high heat; cook for 4 minutes.
5
Drain in a colander.
6
Cook the salmon.
7
Preheat the oven to 375F.
8
Rub the butter over the sides and bottom of a flameproof baking dish large enough to hold the salmon fillets in one layer.
9
Sprinkle the shallots over the bottom of the dish.
10
Arrange the salmon on top; add the potatoes and olives.
11
Pour in the wine and broth; sprinkle the salt and pepper over all.
12
Heat the dish over high heat until the liquid is not quite boiling and then place in the oven.
13
Bake until salmon is cooked through--8 to 12 minutes.
14
Finish the sauce.
15
Transfer the salmon to a serving platter and keep warm.
16
Place the baking dish with the sauce on the stove top again and bring to simmering over medium heat, stirring constantly; stir in the tomatoes and heat through.
17
Stir in the scallions and basil and then
18
immediately pour the sauce over the salmon and serve.

498

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 medium Yukon Gold potatoes, 4 medium shallots, sliced (about 1 cup), 2 tablespoons unsalted butter (see Notes), 6 boneless, skinless salmon fillets (about 5 ounces each), and more.

Yes, Baked Salmon with Potatoes and Green Olives falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Baked Salmon with Potatoes and Green Olives

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions