Ingredients:

  • 1.5 lbs (680g) Yukon Gold potatoes, cut into 1-inch (2.5cm) cubes
  • 2 tbsp (30ml) extra virgin olive oil
  • 1 tsp smoked paprika (pimentón)
  • 1/2 tsp dried oregano
  • 1/4 tsp salt
  • 1/4 tsp black pepper
  • 4 (6-ounce/170g) salmon fillets, skin on or off
  • 2 cloves garlic, minced
  • 1 lemon, sliced into rounds
  • Fresh parsley, chopped (optional)
  • Lemon wedges (optional)

Instructions:

  1. Preheat oven to 400°F (200°C). In a large bowl, toss the potatoes with olive oil, smoked paprika, oregano, salt, and pepper.
  2. Spread the potatoes in a single layer on the baking sheet.
  3. Bake for 15 minutes.
  4. Remove the baking sheet from the oven. Nestle the salmon fillets amongst the potatoes. Sprinkle salmon with minced garlic.
  5. Arrange lemon slices over the salmon and potatoes.
  6. Return to the oven and bake for another 10-15 minutes, or until the salmon is cooked through and flakes easily with a fork (internal temperature of 145°F/63°C).
  7. Garnish with fresh parsley (if using) and serve with lemon wedges.