Chili-lemon seasoned salmon roasted to flaky perfection with crispy purple potatoes and zucchini. This one-pan, family-friendly meal will make weeknights easier and tastier.
- 1 lb. wild Alaskan salmon, skin-on
- 3 cups halved baby purple potatoes
- 3 Tbsp. extra-virgin olive oil, divided
- 1 tsp. sea salt, divided
- ½ tsp. freshly ground black pepper, divided
- 2 Tbsp. fresh chopped shallots
- 2 cloves minced garlic
- 2 lemons
- 1 Tbsp. honey
- ½ tsp. chili powder
- ½ tsp. paprika
- ½ tsp. dried basil
- 1 large zucchini, sliced into rounds
- Preheat oven to 425°F. Place potatoes on sheet pan. Add 1 Tbsp. olive oil, ½ tsp. salt, and ¼ tsp. black pepper; toss to combine. Spread out evenly and roast 15 minutes.
- In the meantime, combine remaining 2 Tbsp. olive oil, shallots, garlic, juice of 1 lemon, honey, chili powder, paprika, dried basil, and remaining ½ tsp. salt and ¼ tsp. black pepper in a medium bowl. Whisk to combine.
- Toss potatoes and move to outer surface of pan, creating an open center. Place salmon, skin-down, in the center of the pan. Sprinkle zucchini rounds around salmon. Pour most of marinade over salmon, rubbing into flesh. Drizzle remaining marinade over zucchini and potatoes; toss to coat. Cut remaining lemon into thin slices and place on top of salmon. Roast at 425°F for 15 to 20 minutes, until salmon has reached desired level of doneness.
Serving size: 4 oz. salmon, ¾ cup potatoes, ½ cup zucchini Calories: 390 Fat: 17 gm Saturated fat: 1 gm Carbohydrates: 30 gm Sugar: 7 gm Sodium: 520 mg Fiber: 3 gm Protein: 32 gm Cholesterol: 80 mg
Jamie Vespa, MS, RD, LD/N, is a former TGH dietitian who is now assistant nutrition editor at Cooking Light magazine. You can find more of her recipes on TGH Health News and more recipes on her blog, Dishing Out Health.