This easy sheet-pan dinner gives roasted potatoes and salmon the salad treatment by layering each ingredient on top of the last, optimizing cooking time for every element. Baby potatoes (or Yukon Golds that you’ve diced into smallish pieces) form a robust base, followed by marinated artichokes, which turn crispy in the oven. The seasoned fish fillets go on last and only need about 15 minutes to transform into buttery-soft baked salmon.
After the pan comes out of the oven, you’ll toss the veg with a few vibrant garnishes: herbs dressed in lemon juice, briny olives, and sweet pickled peppers. Breaking the individual salmon fillets into smaller, irregular pieces makes it easier to serve as a salad, but feel free to leave the fillets whole if you’d rather plate them as fish plus side dish. (Want to make it a bigger meal? Add on one of our favorite green bean recipes and some Parker House rolls.)
This sheet-pan salmon and potatoes recipe is well-suited for weeknight cooking (because it’s fast) or a dinner party (it’s easy and elegant). And since it all cooks in one pan, the prep time is minimal, and the cleanup is too. Can other salmon recipes do that? (Yes, yes they can. But try this one first.)
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What you’ll need
Rimmed Baking Sheet
$28 At Amazon
Large Bowl
$23 At Amazon
Fish Spatula
$16 At Amazon
Platter
$46 At Amazon
Recipe information
Total Time
45 minutes
Yield
4 servings
Ingredients
Preparation
Step 1
Preheat oven to 425°. Place 1 lb. small waxy potatoes, halved or quartered, on a rimmed baking sheet. Drizzle with extra-virgin olive oil and season with kosher salt and freshly ground black pepper. Toss to coat, then arrange in an even layer. Roast until potatoes are almost tender, about 15 minutes.
Step 2
Remove baking sheet from oven and scatter one 12-oz. jar marinated artichokes, drained, over potatoes. Roast until potatoes are just starting to brown, 5–7 minutes.
Step 3
Meanwhile, pat four 4–6-oz. skinless salmon fillets dry with paper towels. Place on a plate and drizzle lightly with oil; season generously with salt and black pepper. Turn salmon to coat.
Step 4
Remove baking sheet from oven and toss potatoes and artichokes with a spatula. Nestle salmon among vegetables. Roast until salmon is just opaque in the center and flakes easily with a fork and potatoes are completely tender and well browned, 10–15 minutes, depending on the thickness of your fish.
Step 5
Transfer potatoes and artichokes to a large bowl. Add 1½ cups (packed) tender herb leaves (such as parsley, dill, cilantro, and/or mint), ¼ cup coarsely chopped drained Peppadew peppers in brine, and ¼ cup torn pitted green olives; toss to combine. Squeeze juice of 1 lemon, halved, over salad through a mesh sieve; discard seeds. Drizzle generously with oil; season with salt and black pepper. Toss again to combine.
Step 6
Transfer salad to a platter. Break up salmon on baking sheet into large pieces with spatula; arrange over salad, nestling into vegetables.
Recipe notes
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Recipes From Bon Appétit’s 2023 Holiday Issue
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