Slow Roasted Salmon Fillets With Potatoes, Lemon Vi

Name: Slow Roasted Salmon Fillets With Potatoes, Lemon Vinaigrette And Red Pepper Pesto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 Idaho potatoes, peeled and sliced into 1/4-inch thick slices; Canola oil; Kosher salt and freshly ground black pepper; 4 salmon fillets, 6 ounces each; 1/4 cup freshly squeezed lemon juice; 1 teaspoon Dijon mustard; 1/2 tsp finely chopped fresh thyme; 1 tablespoon finely chopped fresh parsley; 6 tablespoons olive oil; 1/4 cup of red pepper pesto

Servings: persons

1
1. Preheat oven to 400 degrees. Toss the potatoes with a few tablespoons of oil and season with salt and pepper. Arrange the potato slices in one layer in the bottom of the baking dish. Brush the potatoes with olive oil and season with salt and pepper to taste. Bake in the oven for 12-15 minutes, until lightly golden brown and slightly soft. Remove potatoes and reduce the heat of the oven to 250 degrees.
2
2. Season the salmon with salt and pepper and place the fillets on top of the potatoes, skin-side up. Roast in the oven to medium doneness, about 12-14 minutes.
3
3. While the salmon is roasting, whisk together the lemon juice, vinegar, mustard, thyme and pesto in a medium bowl. Slowly whisk in the olive oil until emulsified and season with salt and pepper to taste.
4
4. Remove the salmon from the oven and immediately drizzle each fillet with some of the vinaigrette and top each fillet with a small dollop of pesto.

457

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

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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

You need 10 ingredients. The key ingredients include: 2 Idaho potatoes, peeled and sliced into 1/4-inch thick slices, Canola oil, Kosher salt and freshly ground black pepper, 4 salmon fillets, 6 ounces each, and more.

Yes, Slow Roasted Salmon Fillets With Potatoes, Lemon Vinaigrette And Red Pepper Pesto 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!

Slow Roasted Salmon Fillets With Potatoes, Lemon Vinaigrette And Red Pepper Pesto

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions