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Sheet Pan Salmon and Potatoes with Caper Chimichurri Recipe

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4 from 54 reviews

This flavorful Sheet Pan Salmon and Potatoes with Caper Chimichurri is a wonderfully simple and healthy dinner option. Tender baby gold potatoes roast alongside perfectly seasoned salmon fillets, all brought together by a bright, tangy caper chimichurri. With easy preparation and minimal cleanup, this recipe is perfect for weeknights or entertaining.

Ingredients

Main Ingredients

  • 1 lb. baby gold potatoes, sliced into halves or thirds depending on size
  • 1 lemon
  • 2 to 3 Tbsp. extra-virgin olive oil, divided
  • 1 tsp. salt, divided
  • 1/2 tsp. black pepper, divided
  • 4 (6-oz.) skin-on salmon fillets
  • 1 tsp. smoked paprika
  • 1/2 tsp. ground cumin
  • 1/2 tsp. garlic powder
  • 2 to 4 oz. feta cheese, cut or torn into chunks (optional)

Caper Chimichurri

  • 1/3 cup finely chopped fresh parsley
  • 1/4 cup finely chopped fresh dill
  • 2 Tbsp. roughly chopped capers
  • 2 Tbsp. minced shallots
  • 1 garlic clove, minced
  • 2 Tbsp. red wine vinegar
  • 1/4 cup extra-virgin olive oil
  • 1/4 tsp. salt
  • 1/4 tsp. black pepper
  • 1/4 tsp. red pepper flakes

Instructions

  1. Prepare the Potatoes: Preheat your oven to 425°F (220°C). Toss the sliced baby gold potatoes with 1 to 2 tablespoons of olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Spread them evenly on a large sheet pan and roast for about 15 minutes until they begin to soften.
  2. Season the Salmon: While the potatoes start roasting, combine smoked paprika, ground cumin, garlic powder, remaining salt and black pepper in a small bowl. Rub this spice mixture evenly over the skin-on salmon fillets and drizzle them with a tablespoon of olive oil. Slice the lemon into wedges and set aside.
  3. Add Salmon and Finish Roasting: Remove the sheet pan from the oven and gently push the potatoes to one side. Place the salmon fillets on the pan, skin side down. Return the pan to the oven and roast for an additional 10 to 12 minutes, or until the salmon is cooked through and flakes easily with a fork.
  4. Make the Caper Chimichurri: While the salmon finishes cooking, mix together the finely chopped parsley, dill, capers, minced shallots, garlic, red wine vinegar, olive oil, salt, black pepper, and red pepper flakes in a small bowl. Stir well until combined.
  5. Assemble and Serve: Once the salmon and potatoes are done, optionally scatter the feta cheese chunks over the hot potatoes so they soften slightly. Spoon the caper chimichurri generously over the salmon and potatoes. Serve with lemon wedges on the side for added freshness.

Notes

  • For a dairy-free option, omit the feta cheese.
  • Baby gold potatoes can be substituted with fingerlings or small Yukon golds.
  • The chimichurri can be prepared a day ahead and refrigerated to deepen the flavors.
  • Ensure salmon fillets are of even thickness for uniform cooking.
  • You can add a pinch of red pepper flakes to the potatoes before roasting for extra heat.

Find it online: https://recipethrive.com/sheet-pan-salmon-and-potatoes-with-caper-chimichurri-recipe/