Description

Craving a healthy, flavorful dinner that comes together with minimal cleanup? This One-Pan Roasted Salmon with Potatoes and Romaine is your perfect choice! Featuring tender baby Yukon Gold potatoes, juicy salmon fillets seasoned with paprika, and crisp romaine hearts roasted to perfection, this dish is a delightful balance of rich and fresh flavors.

Ingredients

Here’s what you need to make One-Pan Roasted Salmon with Potatoes and Romaine. Each ingredient adds to the rich, fresh, and tender magic.

Baby Yukon Gold Potatoes (1 lb, or other bite-sized potato): Provide tender, golden heartiness.
Extra-Virgin Olive Oil (4 Tbsp, divided): Adds richness and aids roasting.
Lemon Juice (1 tsp): Brings bright, tangy freshness.
Kosher Salt and Black Pepper (to taste): Balances flavors.
Salmon Fillets (four 6-oz): Offer juicy, rich protein.
Unsalted Butter (1 Tbsp, melted): Enhances flavor with a silky touch.
Paprika (¼ tsp): Adds smoky, subtle spice.
Romaine Hearts (2): Provide crisp, tender greens when roasted.

Substitutions and Variations

Potatoes: Swap with cauliflower florets or turnips for keto (~3–4g net carbs per serving).
Salmon: Replace with cod, halibut, or tofu for vegetarian (roast tofu 10–12 minutes).
Romaine: Use endive, radicchio, or baby bok choy for similar roasted greens.
Butter: Substitute with olive oil or vegan butter for vegan.
Paprika: Swap with smoked paprika, chili powder, or lemon pepper for different flavor profiles.
Keto Adjustment: Replace potatoes with cauliflower and reduce romaine to 1 heart (~3–4g net carbs per serving).
Vegan Version: Swap salmon with tofu or portobello mushrooms and use vegan butter or olive oil.
Spicy Version: Add ¼ tsp red-pepper flakes or cayenne to the salmon seasoning.
Herb-Forward: Toss potatoes with 1 tsp dried rosemary or thyme before roasting.

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Instructions

Step 1: Preheat and Roast Potatoes

Preheat the oven to 400°F (200°C).
In a medium bowl, toss 1 lb baby Yukon Gold potatoes with 2 Tbsp extra-virgin olive oil.
Arrange potatoes in a single layer on a baking sheet.
Roast for 15–20 minutes until slightly golden and fork-tender.

Tip: Cut potatoes to uniform size for even roasting; spread out to avoid steaming.

Step 2: Prep Romaine

Cut 2 romaine hearts in half lengthwise.
Rub with 2 Tbsp extra-virgin olive oil and 1 tsp lemon juice; season with kosher salt and black pepper.
Set aside.

Tip: Pat romaine dry before rubbing to ensure oil adheres; cut evenly for consistent roasting.

Step 3: Season Salmon

Brush four 6-oz salmon fillets with 1 Tbsp melted unsalted butter using a pastry brush.
Season each fillet with ¼ tsp paprika, kosher salt, and black pepper to taste.

Tip: Pat salmon dry before brushing to ensure even seasoning; use a light hand with paprika for balance.

Step 4: Roast Everything

Arrange the romaine halves and salmon fillets on the baking sheet with the roasted potatoes.
Roast for 5–7 minutes until the romaine is tender and the salmon is cooked through (135–140°F internally for medium).

Tip: Place salmon skin-side down for crisp skin; check romaine early to avoid over-wilting.

Step 5: Serve

Divide the roasted potatoes, romaine halves, and salmon fillets among four plates.
Serve immediately.

Tip: Serve hot for best texture; drizzle with extra lemon juice for added zing if desired.