If there’s one thing I would could eat over and over for dinner, it may be salmon. It’s light, filling and cooks in 10 minutes! This lemon pepper version is such a staple and goes with any of your favorite veggies.

If you’re going to make any side for the salmon, please let me suggest these roasted fingerling potatoes. They are soooo addicting. Simple, salty and crispy – my favorite way to eat potatoes! I don’t know about you, but during the winter, I crave potatoes and warm meals like this versus cold salads (especially during Whole30!). This satisfies everything you’re looking for and then some.

These potatoes would also be BOMB for breakfast with eggs served your favorite way. I’m going to be honest here and tell you I often snack on these little guys cold from the fridge when I’ve meal prepped them for the week. They’re that good. Consider yourself warned!

What’s your favorite kind of potato and your favorite way to make them? I’d love to hear in the comments below!

Love food. Love self. Love life.
Gabriela

Lemon Pepper Salmon and Roasted Potatoes

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Recipe by Gabriela Rodiles Difficulty: Easy

Servings

2

servings

Cooking time

10

minutes

Total time

35

minutes

Ingredients

• 1 pound fingerling or any tiny potatoes, halved

• 1 tablespoon olive oil

• 1/4 teaspoon kosher salt

• freshly ground black pepper

• 1 lemon, zested and cut into 6 slices

Directions

• Preheat oven to 425 degrees. Line a baking sheet with foil.
• Place potatoes on a large baking sheet and drizzle generously with olive oil. Season well with sea salt, pepper and herbs de Provence or Italian seasoning.
• Roast for about 25 minutes, tossing halfway through, or until golden brown and crispy.
• Pat salmon dry with paper towel. Drizzle salmon with olive oil. Sprinkle salt, pepper and lemon zest onto salmon.
• Place salmon skin side down on baking sheet. Place lemon slices on top of salmon.
• Bake for about 10 minutes or until salmon flakes easily with a fork. (If you have two sheet pans, you can add the pan with salmon during the last 10 minutes of your potatoes cooking. Otherwise, you can scoot the potatoes over 10 minutes in and add the salmon right on the same pan or wait until the potatoes are done and use that same pan for salmon.)
• Once both potatoes and salmon are done cooking, squeeze fresh lemon juice on top of the salmon and serve.