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Baked Lemon-Mint Salmon Fillet with Roasted Potatoes
Posted by Peggy on April 22, 2013
Recipe: Lemon-Mint Salmon with Roasted Potatoes
1 cup lightly-packed fresh mint leaves, stems removed
3 tablespoons lemon juice plus zest, if desired for garnish
1 tablespoon honey or agave
1 teaspoon minced shallot
4 tablespoons extra virgin olive oil, divided
2 (center cut) salmon fillets, 3/4-1 pound each
1 pound redskin potatoes, quartered
4-6 Campari tomatoes, quartered (or grape tomatoes, halved)
Place mint, lemon juice, honey, shallot and 2 tablespoons of the olive oil in a food processor. Puree. Spoon 1 tablespoon over each piece of salmon, which has been lightly seasoned with kosher salt and freshly ground pepper, and let marinate 30 minutes. Set aside remaining dressing.
Preheat oven to 400 degrees.
Toss quartered potatoes with remaining oil and lightly season with kosher salt and freshly ground pepper. Place on foil or parchment-lined baking sheet and roast 12 minutes. Remove and turn potatoes over. Place salmon on baking sheet and return potatoes and salmon to the oven. Cook an additional 10-12 minutes or until salmon and potatoes are cooked to the desired level of doneness, keeping in mind salmon will continue to cook after removed from the oven.
Toss potatoes with tomatoes and reserved dressing. Garnish salmon with lemon zest, if desired, and served with potato-tomato mixture.
Number of servings (yield):
20 minutes Copyright © Peggy Lampman's dinnerFeed.