This roast Salmon Provencal comes together in just 30 minutes and is elegant enough for company!
You guys. My baaaaccckkk. It hurts so bad. We’ve been doing a lot of heavy lifting around here lately and just about every muscle in my body is sore. I don’t want to give too much away, but there are some exciting changes happening and I’ll be sharing them all with you in a few days!
In the meantime, I appreciate these 30-Minute Monday recipes more than ever. I feel like I’ve never been so busy in all my life!
I think we are all gearing up for a busy holiday season and can appreciate some easy weeknight meals to keep us sustained. I love this Roast Salmon Provencal recipe because it’s quick enough for a weeknight, but special enough for a weekend.
It doesn’t dirty up your kitchen or leave you with a sink full of dishes to do, either. I don’t know about you, but when I’m done with dinner I just want to plop down on the couch and call it a day.
I loathe having dishes to do when I’m full and comfortable and just want to relax. This is especially true now that it gets dark so early.
Last night I was ready to go to bed by 6:30pm and had to suffer through several hours of bad TV just to make it to an hour where I felt it was reasonable to hit the hay.
I sort of wanted to sleep in this morning but my plans were foiled by my crazy dog who insisted on barking wildly at the garbage collection vehicles before it was even light out. He’s lucky he is so darn cute, or I would be pretty upset with him.
Alright, enough talk about dog forgiveness and weird sleep habits. You’re probably here for this salmon recipe so I’ll stop talking and give you what you want.
Here’s What You’ll Need:
Fish Turner or spatula
Here’s the Recipe!
- 1 pound salmon fillets
- 3/4 pound baby potatoes (red or yellow), halved
- 1 large shallot, sliced into thick rings
- 1/2 pound small tomatoes (such as Campari)
- 1 tablespoon vegetable oil
- 1/2 teaspoon Herbes de Provence, divided
- 1/2 teaspoon salt, divided
- 1/2 teaspoon freshly ground black pepper, divided
- 1 lemon cut into wedges
- Preheat your oven to 450 degrees Fahrenheit. Place the potatoes, shallot, and tomatoes on a parchment-lined rimmed baking sheet. Drizzle the oil over the top and sprinkle with 1/4 teaspoon each of the Herbes de Provence, salt, and pepper. Toss well and place in the preheated oven for 15 minutes.
- Meanwhile, pat the salmon dry and season with remaining Herbes de Provence, salt, and pepper. After the vegetables have been in the oven for 15 minutes, remove the baking sheet and move all of the vegetables over to one side of the sheet to make room for the salmon fillets.
- Return the vegetables and salmon to the oven and baked until salmon is cooked through and flakes easily with a fork, between 7 and 10 minutes. Serve with lemon wedges.
Nutrition InformationYield 4 Serving Size 1
Amount Per Serving Calories 368 Total Fat 18g Saturated Fat 3g Trans Fat 0g Unsaturated Fat 13g Cholesterol 71mg Sodium 347mg Carbohydrates 24g Fiber 4g Sugar 4g Protein 28g
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