fishdinnerone-panhealthy

Oven-Baked Salmon with Potatoes

Name: Oven-Baked Salmon with Potatoes
Prep time: 18 min
Cook time: 27 min
Total time: 45 min
Yield: 4 servings
Cuisine: Norwegian
Ingredients: 4 salmon fillets (500 g); 800 g potatoes, halved; 200 g broccoli florets; 200 g cauliflower florets; 2 carrots, sliced; 2 tbsp olive oil; 1 lemon, sliced; 2 garlic cloves, minced; 1 tsp dried thyme; Salt and black pepper; 3 egg yolks; 150 g butter, melted; 1 tbsp white wine vinegar

Time:45 min

Difficulty:Easy

Servings:4 servings

This one-pan dinner is elegant enough for guests yet simple enough for a weeknight. The salmon becomes buttery and tender while roasting alongside crispy potatoes, all infused with lemon and thyme. One tray, minimal cleanup, maximum satisfaction.

From my gluten-free kitchen

I have made this recipe many times in a home gluten-free kitchen, and it is one of the dishes I rely on when I want dependable texture and flavor. The method is written to remove guesswork, with specific timing and practical notes from repeat test cooks. If you are cooking gluten-free for yourself or someone you care about, this recipe is designed to be clear, safe, and repeatable.

✅ Why this recipe works

→Save leftover potatoes for Friday shakshuka.
→Don't skip the lemon — it's essential to the flavour.
→Check salmon for doneness by gently pressing the flesh — it should flake.

Instructions

1
Preheat oven to 200°C. Toss potatoes with oil, salt, and thyme on a baking tray.
2
Roast potatoes 20 minutes until beginning to crisp.
3
Push potatoes aside, place salmon in centre. Top with garlic and lemon.
4
Roast 15–18 minutes more until salmon flakes easily.
5
Meanwhile, steam broccoli, cauliflower, and carrots 6–8 minutes until just tender.
6
Make hollandaise: whisk egg yolks with white wine vinegar in a heatproof bowl. Place over a pot of barely simmering water (do not let bowl touch water) and whisk until pale and thick, about 3–4 minutes.
7
Remove from heat. Slowly drizzle in melted butter a little at a time, whisking constantly until glossy and emulsified. Season with salt and a squeeze of lemon juice.
8
Serve salmon and potatoes with steamed vegetables and hollandaise sauce on the side.

⚠️ Common mistakes and how to avoid them

→Overcooking salmon — pull it at the first sign of flaking.
→Not seasoning the potatoes — they need generous salt.
→Using salmon that's too thick — it cooks unevenly.

🔄 Variations and substitutions

→Salmon → trout, mackerel, or white fish
→Potatoes → sweet potatoes or root vegetables
→Thyme → rosemary or dill

🍽️ Serving suggestions

→Pair with a crisp side salad or roasted vegetables for balance and color.
→Finish with fresh herbs, lemon, or a spoon of sauce to lift flavor.
→For family meals, serve with one easy starch like rice, potatoes, or gluten-free bread.

🧊 Storage and reheating tips

→Store leftovers in airtight containers in the fridge for up to 3 days.
→Reheat gently on the stovetop or in the microwave with a splash of water or broth if needed.
→Freeze extra portions in labeled containers for up to 2 months and thaw overnight in the fridge.

Add this recipe to your weekly routine with our gluten-free meal plans or explore more ideas in the full recipe collection.

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