2 salmon fillets (skin-on or skinless)

1 lb baby potatoes, halved

3 tbsp olive oil

4 garlic cloves, minced

1 tbsp fresh rosemary, chopped

1 tsp thyme

1/2 tsp crushed red pepper flakes (optional)

Zest of 1 lemon

Juice of 1/2 lemon

Salt & black pepper, to taste

1 tbsp butter, melted

Prep Oven:

Preheat oven to 400°F (200°C). Line a baking sheet or baking dish with parchment or foil.

Season Potatoes:

In a bowl, toss halved baby potatoes with 1½ tbsp olive oil, half the garlic, rosemary, thyme, salt, and pepper. Spread evenly on the baking dish. Roast for 15 minutes.

Prepare Salmon:

While potatoes roast, mix remaining olive oil, garlic, herbs, lemon zest, juice, red pepper flakes, and melted butter in a small bowl. Rub this mixture generously over salmon fillets.

Combine & Roast:

Push potatoes to sides of dish and place salmon in the center. Roast everything for another 12–15 minutes, or until salmon flakes easily and potatoes are golden.

Finish:

Garnish with extra rosemary or lemon slices if desired. Serve hot.

Prep Time: 10 mins

Cook Time: 25 mins

Servings: 2

Calories: ~430 kcal per serving