This is the most grown-up meal we make. Salmon and potatoes is a classic combo. You can make it as quick and easy or as complicated as you want. These two recipes are a lot closer to the easy end of the spectrum.

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Want to know something crazy? Until last week we had never bought or cooked salmon together. Although we have previously made chicken and potatoes, we hadn’t ventured down the salmon and potatoes path. We avoided salmon because of the price. Then the price of beef went up and we realized that the cost of a pound of salmon was only a couple dollars more than a pound of ground beef. Salmon vs. ground beef. Is it even a question? In total, this meal is about $10-12 for 4 servings. Not bad right? If you are concerned about spending, check out these posts: Easy Money Saving Tips, Financial Tips for Gen-Zers, and How to Engage in Smart Spending. Here’s the step by step of how we make salmon and potatoes. The recipe card will be below that. Feel free to jump straight to the card with the above link.

Ingredients

  • 1 lb of salmon (with or without skin)
  • 10 red potatoes of equal size (smallish, but not bite size)
  • 1 lemon
  • Salt
  • Pepper
  • Softened butter
  • Milk (any kind you prefer. We use vanilla almond milk and it’s fine. You can’t taste the vanilla)
  • Sour cream
  • Minced garlic
  • Garlic powder
  • Italian seasoning
  • Parsley
  • Dried minced onion
  • Parmesan

Prep

  1. Preheat the oven for 400. You’ll be using the middle rack.
  2. Wash the potatoes. If there are any that are significantly larger than the others, cut them in half. Stab the potatoes with a fork on two sides and put in the microwave for 10 minutes. Check the potatoes after 10 minutes and if they’re soft, they’re ready. If any are still hard, microwave just those ones for another minute or two.

Salmon

The salmon is super easy.

  1. Place the salmon skin side down on a piece of foil on a baking sheet. Spread the softened butter over the top. The amount of butter is up to you. It’s just for flavor, not for oil purposes. I would estimate that we use maybe 1.5 tablespoons in a thin layer. If you’re trying to avoid unhealthy fats, olive oil could work as an alternative. It would be a different flavor, but still good.
  2. Sprinkle salt, pepper, and the minced garlic over the salmon.
  3. Slice the lemon in half and squeeze lemon juice on the salmon. Cut up the lemon into chunks (or slices if you want it to be aesthetically pleasing) and add them on top and around the salmon.
  4. Place a second piece of foil on the salmon and pinch the edges of the two pieces around it to keep the moisture in while baking.

Potatoes

The potatoes are a little more time consuming, but not difficult.

  1. Spray a glass casserole dish with oil just to keep the cheese from sticking.
  2. Cut the potatoes in half. It doesn’t matter if it’s by length or width because they should be round enough there isn’t really a difference.
  3. Use a teaspoon and scoop out the inside of the potatoes. Don’t take out all of the inside because the sides will collapse. Just take out enough so there’s a dent you can fill with the potato mixture later.
  4. Spoon the potato insides into a bowl. Add in a splash of milk and about two tablespoons of sour cream. Mix and add more milk/sour cream to get your desired consistency. It’s like mashed potatoes. Some people like them smoother and some like them more chunky.
  5. Add salt, pepper, garlic powder, italian seasoning, minced onion, and parsley to taste. I definitely add more salt and italian seasoning than seems necessary, but the potatoes need to be flavorful. Mix all the spices into your potato mixture.
  6. Add a spoonful of the mix to each of the potato outsides/shell bowls. They should be full, but not overflowing.
  7. Place the filled potatoes into the baking dish with the skin side down.
  8. Cut about 1/2 tablespoon of butter into 4 pieces. Put one piece of butter about that size onto each potato.
  9. Grate parmesan cheese onto the potatoes.

Cooking

Put both the potatoes and the salmon onto the middle rack. Bake for 20 minutes. Take the top piece of foil off the salmon. Broil for 3. You don’t need to move the rack when you switch to broiling. It’s just to crisp up the cheese on the potatoes and give the salmon a nice color. Check the salmon once you take it out to make sure it’s fully cooked. On the other hand, the potatoes should have been fully cooked in the microwave, so don’t worry about them. The baking is just to heat them up.

Salmon and Potatoes

A simple tasty meal
Prep Time 1 hr
Cook Time 12 mins
Course Main Course
Servings 4
Calories 461 kcal

Equipment

  • small mixing bowl
  • baking sheet
  • foil
  • casserole dish

Ingredients
  

  • 1 lb salmon skin or no skin
  • 1 lemon
  • 10 red potatoes small/medium
  • garlic powder
  • salt
  • pepper
  • butter softened
  • parmesan
  • dried minced onions
  • minced garlic
  • italian seasoning
  • parsley
  • milk any
  • sour cream

Instructions
 

Prep

  • Preheat the oven for 400. You'll be using the middle rack.
  • Wash the potatoes. If there are any that are significantly larger than the others, cut them in half. Stab the potatoes with a fork on two sides and put in the microwave for 10 minutes. Check the potatoes after 10 minutes and if they're soft, they're ready. If any are still hard, microwave just those ones for another minute or two.

Salmon

  • Place the salmon skin side down on a piece of foil on a baking sheet. Spread the softened butter over the top.
  • Sprinkle salt, pepper, and the minced garlic over the salmon.
  • Slice the lemon in half and squeeze lemon juice on the salmon. Cut up the lemon into chunks add them on top and around the salmon.
  • Place a second piece of foil on the salmon and pinch the edges of the two pieces around it to keep the moisture in while baking.

Potatoes

  • Spray a glass casserole dish with oil just to keep the cheese from sticking.
  • Cut the potatoes in half.
  • Use a teaspoon and scoop out the inside of the potatoes. Don't take out all of the inside because the sides will collapse. Just take out enough so there's a dent you can fill with the potato mixture later.
  • Spoon the potato insides into a bowl. Add in a splash of milk and about two tablespoons of sour cream. Mix and add more milk/sour cream to get your desired consistency.
  • Add salt, pepper, garlic powder, italian seasoning, minced onion, and parsley to taste.
  • Add a spoonful of the mix to each of the potato outsides/shell bowls. They should be full, but not overflowing.
  • Place the filled potatoes into the baking dish with the skin side down.
  • Cut about 1/2 tablespoon of butter into 4 pieces. Put one piece of butter about that size onto each potato.
  • Grate parmesan cheese onto the potatoes.

Cooking

  • Put both the potatoes and the salmon onto the middle rack. Bake for 20 minutes.
  • Broil uncovered for 3 minutes.
Keyword butter, filling, healthy, lemon, potatoes, salmon

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Maisy
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Recent graduate, blogger, girlfriend, dog-mom

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