Sheet Pan Salmon with Potato Hash
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Sheet Pan Salmon with Potato Hash
Category
Seafood
Prep Time
8 minutes
Cook Time
30 minutes
Ingredients
- 1 pound red-skinned potatoes, sliced
- 2 bell peppers (red/green) chopped
- 1 small onion, halved & 1/2 inch slices
- 3 tablespoons + 1 teaspoon Fustini's Delicate SELECT olive oil
- Kosher salt and freshly ground black pepper
- 4 cornichons
- 1/2 cup parsley, chopped
- 3/4 cup whole-milk yogurt
- 1 1/2 tablespoons Fustini's Sicilian Lemon balsamic, divided
- 1 1/2 teaspoons Old Bay Seasoning, divided
- 4 salmon filets
Ingredients
Directions
- Preheat the oven to 400 degrees F. In a medium bowl, toss potatoes, bell peppers and onion with 3 tablespoons of olive oil, salt and pepper to taste. Spread mixture on a baking sheet and roast in the hot oven, stirring half way through baking. 15-20 minutes.
- In a small bowl, roughly chop cornichons and combine in a small bowl with the yogurt, 1/2 of the chopped parsley 1/2 tablespoon of balsamic and a pinch of Old Bay seasoning. Combine and refrigerate until ready to use.
- Coat the salmon on both sides with the remaining olive oil, balsamic and Old Bay seasoning. Season with salt and pepper to taste. Separate the potato mixture on the pan to create space for the salmon filets. Roast salmon until it is flaky, about 7 minutes.
- Serve salmon with yogurt sauce along with the potato hash.
Recipe Note
Substitute your favorite Fustini's olive oil like Gremolata or Meyer Lemon. Adapted from foodnetwork.com