Sheet Pan Salmon with Crispy Potatoes and Thyme
Ingredients
- 4 fillets (6 ounces each)salmon fillets (skin-on)
- 1½ poundsbaby potatoes
- 3 tablespoonsolive oil
- 2 tablespoonsfresh thyme
- 4 clovesgarlic
- 1lemon
- ¾ teaspoonkosher salt
- ¼ teaspoonblack pepper
Prep
- 01
Halve baby potatoes if larger than 1 inch.
- 02
Mince 4 garlic cloves.
Method
- 01
Preheat oven to 400°F. Line a large sheet pan with parchment paper.
- 02
Toss potatoes with 2 tablespoons olive oil, 1 tablespoon thyme, half the salt, and half the pepper. Spread in a single layer on the sheet pan.
- 03
Roast potatoes for 20 minutes, until they begin to soften and brown at the edges.
- 04
Push potatoes to the sides of the pan. Place salmon fillets skin-side down in the center. Brush salmon with remaining 1 tablespoon olive oil and season with remaining salt and pepper.
- 05
Scatter remaining garlic and thyme around the salmon. Slice the lemon in half and tuck pieces around the pan.
- 06
Roast for 12 to 15 minutes, until salmon flakes easily with a fork and potatoes are tender and golden.
- 07
Serve salmon and potatoes directly from the pan, squeezing lemon over everything.
Spice Tips
If you enjoy warmth, sprinkle smoked paprika (1/4 teaspoon per fillet) over the salmon before roasting. A pinch of cayenne adds gentle heat. Fresh dill or tarragon can replace thyme for a different herbal note.
This recipe works well with any firm white fish too—cod or halibut are excellent swaps. Leftovers keep in the fridge for up to 2 days and are delicious cold or reheated gently at 300°F.