Salmon and Potatoes with Caper Chimichurri: A One-Pan Wonder

This Salmon and Potatoes with Caper Chimichurri is a quick, nutritious, and flavorful one-pan dinner ideal for busy weeknights.

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Prep Time 15

Cook Time 30

Total Time 45

Servings: 4 servings

Course: Dinner

Cuisine: American

Calories: 450

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Potatoes

1 lb Baby Gold Potatoes Substitute with red potatoes if preferred.
1 whole Lemon Can use lime as an alternative.
2 tablespoon Extra-Virgin Olive Oil Avocado oil works well as a substitute.
1 teaspoon Salt Use kosher salt or sea salt for best taste.
½ teaspoon Black Pepper Freshly cracked is preferable.

For the Salmon

4 fillets Skin-on Salmon Fillets Can be swapped with skinless salmon or trout.

For the Seasoning

1 teaspoon Smoked Paprika Regular paprika can substitute but will lack smokiness.
½ teaspoon Ground Cumin Ground coriander could be a substitute option.
1 teaspoon Garlic Powder Fresh minced garlic can be used.

For the Caper Chimichurri

½ cup Fresh Parsley Substitute with cilantro if preferred.
2 tablespoon Fresh Dill Dried dill can replace it, but use less.
2 tablespoon Capers Omit for a milder dish.
1 small Minced Shallots Red onion can be used as a substitute.
2 tablespoon Red Wine Vinegar Apple cider vinegar can serve as an alternative.
¼ teaspoon Red Pepper Flakes Omit or reduce for a milder kick.

Optional

½ cup Feta Cheese Omit for a dairy-free option.

Equipment

Rimmed Baking Sheet
Medium Bowl
Whisk

Method

Step-by-Step Instructions

Preheat your oven to 425°F (220°C). Gather your ingredients for quick access.
Cut baby gold potatoes in half and place on a rimmed baking sheet. Drizzle with olive oil and season with salt and black pepper. Toss to coat and arrange lemon halves around the potatoes.
Roast the potatoes in the preheated oven for 18-20 minutes until golden brown and crispy.
While potatoes roast, whisk together caper chimichurri ingredients in a medium bowl until well mixed.
Rub salmon fillets with olive oil and season with smoked paprika, cumin, garlic powder, salt, and black pepper.
After initial roasting of potatoes, gently flip them and push to one side. Place the seasoned salmon on the other side and return to oven for another 12-15 minutes.
Remove from oven when salmon is opaque and flakes easily. Drizzle with caper chimichurri and garnish with feta cheese and lemon slices before serving.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 30gProtein: 36gFat: 20gSaturated Fat: 3gPolyunsaturated Fat: 4gMonounsaturated Fat: 10gCholesterol: 85mgSodium: 800mgPotassium: 900mgFiber: 5gSugar: 2gVitamin A: 500IUVitamin C: 15mgCalcium: 70mgIron: 2mg

Notes

For the best texture, avoid overcooking the salmon. Use fresh herbs in the chimichurri for the brightest flavor.

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