Ingredients
2 lb salmon fillets, skin-on
¼ cup olive oil
2 tbsp lemon juice
3 garlic cloves, minced
2 tbsp lemon pepper
1 lb potatoes, cut into wedges
1½ tsp lemon pepper
2 tbsp olive oil
⅓ cup tartar sauce, per serving
2 cups salad, per serving
2 lemon wedges
Preparation
Preheat the oven to 400 degrees F.
In a mixing bowl, combine all ingredients for the potatoes. Toss to coat evenly.
Transfer to a baking sheet and spread evenly. Roast for 10 minutes, then slightly move the potatoes to the sides of the baking sheet, enough for the salmon to fit in lengthwise.
For the salmon, combine all its ingredients, then pour and rub it all over the salmon.
Place the salmon onto the baking sheet with the potatoes, then return back to the oven. Roast for another 15 minutes, or until both potatoes and salmon are fully cooked through. As an additional step, you may broil the salmon at the oven’s highest setting briefly to crisp up the fish.
Serve with lemon wedges, tartar sauce, and vegetables of your choice.
