Try this Sheet Pan Salmon with Potato Hash recipe, or contribute your own.
Suggest a better descriptionSource: Food Network Magazine
Place a baking sheet in the upper third of the oven and preheat to 450F. Toss the potatoes, bell peppers and onion with 3 tablespoons olive oil, 1/2 teaspoon salt and a few grinds of pepper. Spread on the hot pan and roast, stirring halfway through, until the potatoes are tender and browned in spots, 15 to 20 minutes.
Meanwhile, roughly chop the capers, cornichons and parsley. Combine the yogurt in a bowl with the capers, cornichons and half the parsley. Stir in the lemon zest, 1 tablespoon lemon juice and a pinch of Old Bay season with salt and pepper.
Coat the salmon with the remaining 1 teaspoon each olive oil and lemon juice and 1 1/2 teaspoons Old Bay; season with salt. Stir the potato mixture and make space on the pan for the salmon fillets. Add the salmon to the pan and roast until the fish flakes easily with a fork, 7 to 10 minutes, depending on the thickness.
Divide the salmon and potatoes among plates and top with the yogurt sauce. Sprinkle with remaining parsley.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (413g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 198 | ||
Calories from Fat: 63 (32%) | ||
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Amt Per Serving | % DV | |
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Total Fat 7g | 9 % | |
Saturated Fat 1.8g | 9 % | |
Monounsaturated Fat 4g | ||
Polyunsanturated Fat 0.8g | ||
Cholesterol 6mg | 2 % | |
Sodium 1515.9mg | 52 % | |
Potassium 988.1mg | 26 % | |
Total Carbohydrate 30.7g | 9 % | |
Dietary Fiber 5.7g | 23 % | |
Sugars, other 25g | ||
Protein 6.1g | 9 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 198
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