Salmon Provencal Recipe
Ready in just 30 minutes, our Salmon Provencal is the perfect blend of sophistication and simplicity. Impress your dinner guests with this exquisite, mouthwatering dish tonight!
Servings: 2 Servings
Calories: 547kcal
Ingredients
- 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 tsp salt divided
- 1/2 teaspoon freshly ground black pepper divided
- 1 lemon cut into wedges
Instructions
- Preheat your oven to 450 degrees Fahrenheit (232 degrees Celsius). 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 the 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 bake until the salmon is cooked through and flakes easily with a fork, between 7 and 10 minutes. Serve with lemon wedges.
Notes
Store leftover Salmon Provencal in an airtight container in the refrigerator; it will stay fresh for up to 3 days. While freezing is possible, it may affect the texture of the salmon upon reheating.
To reheat, place in a preheated oven at 275 degrees Fahrenheit (135 degrees Celsius) for about 10-15 minutes or until heated through.
Nutrition
Serving: 1serving | Calories: 547kcal | Carbohydrates: 38g | Protein: 50g | Fat: 22g | Saturated Fat: 3g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 6g | Trans Fat: 0.04g | Cholesterol: 125mg | Sodium: 699mg | Potassium: 2159mg | Fiber: 6g | Sugar: 6g | Vitamin A: 1053IU | Vitamin C: 55mg | Calcium: 73mg | Iron: 4mg
