- Prep: 10 min
- Cook: 30 min
- Serves: 4 servings
- Level: Easy
- Category: Main course
Method
- 01
Prepare the oven and tray
Preheat the oven to 220°C (425°F), line a sheet pan with parchment and have a medium bowl ready for tossing potatoes.
- 02
Cut the potatoes evenly
Scrub and dry the potatoes, halve them, then quarter so pieces are nearly equal in size for even browning.
- 03
Season and spread the potatoes
Toss potatoes with 3 tbsp olive oil, 1/4 tsp salt, 1 tsp garlic powder and Italian seasoning, then spread in a single layer.
- 04
Start roasting the potatoes
Bake potatoes for 15 minutes, then remove the tray and push potatoes to the edges while preparing the salmon.
- 05
Dry and season the salmon
Pat salmon fillets dry, season with salt, pepper and 2 to 3 tsp Cajun seasoning or salmon seasoning.
- 06
Bake the salmon in the centre
Return salmon to the tray center, bake for another 10 to 12 minutes until flakes easily with a fork and the center is no longer translucent.
- 07
Finish with butter and lemon
Top each fillet with 1 tbsp butter, let it melt, then squeeze fresh lemon before serving with the roasted potatoes.
Control points
Check thicker fillets first around 11 minutes; thin pieces often finish around 9 to 10 minutes at the same temperature.
If your salmon has skin, place it skin-side down so the surface does not overcook while the center catches up.
Add broccoli florets at minute 10 if you want a second vegetable, because it keeps better texture at the final stage.
Use a pan thermometer to verify the fish is fully cooked if you are using very different fillet thicknesses.