Flaky, seasoned salmon with creamy mashed potatoes and colorful roasted vegetables makes a satisfying dinner. Roast the vegetables while the potatoes cook, then bake the salmon until just tender.
Prep time: 20 minutes
Cook time: 35 minutes
Serves: 4
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Ingredients
Salmon
- 4 salmon fillets, about 5–6 oz (140–170 g) each
- 1 tablespoon olive oil
- 1 tablespoon lemon juice
- 1 garlic clove, minced
- ½ teaspoon paprika
- ½ teaspoon salt
- ¼ teaspoon black pepper
- Lemon wedges and chopped parsley, for serving
Mashed potatoes
- 2 lb (900 g) Yukon Gold or russet potatoes, peeled and cut into chunks
- 4 tablespoons butter
- ½ cup (120 ml) warm milk, plus more as needed
- Salt and black pepper, to taste
Roasted vegetables
- 1 red bell pepper, cut into chunks
- 1 zucchini, sliced
- 1 red onion, cut into wedges
- 1 cup broccoli florets
- 2 tablespoons olive oil
- ½ teaspoon dried Italian herbs
- Salt and black pepper, to taste
Instructions
- Heat the oven. Preheat to 425°F (220°C). Line a large baking sheet with parchment paper.
- Roast the vegetables. Toss the bell pepper, zucchini, onion, and broccoli with olive oil, Italian herbs, salt, and pepper. Spread them in a single layer on the baking sheet. Roast for 20 minutes, turning once.
- Boil the potatoes. While the vegetables roast, place the potatoes in a large pot and cover with cold salted water. Bring to a boil, then simmer for 15–20 minutes, until fork-tender.
- Season the salmon. Mix the olive oil, lemon juice, garlic, paprika, salt, and pepper. Place the salmon on a separate lined baking sheet and brush with the mixture.
- Bake the salmon. Add the salmon to the oven during the last 10–12 minutes of vegetable roasting. Bake until the salmon is opaque and flakes easily, or reaches 145°F (63°C) at its thickest part.
- Mash the potatoes. Drain the potatoes well and return them to the pot. Add butter and warm milk, then mash until creamy. Season with salt and pepper.
- Serve. Plate the salmon with mashed potatoes and roasted vegetables. Add lemon wedges and parsley if desired.
Tips
- Cut the vegetables into similar-sized pieces so they roast evenly.
- Warm the milk before adding it to the potatoes for a smoother mash.
- Salmon fillets vary in thickness, so check them early to avoid overcooking.
- Swap in vegetables you have on hand, such as carrots, asparagus, or Brussels sprouts.