Though cooking fish can seem daunting, the reality is that it’s one of the easiest weeknight dinner options out there. Cleanup can be a snap, too, especially if you use our favorite trick: parchment paper. Salmon is particularly healthy, packed with omega-3s and lusciously satisfying.
This recipe delivers sunny summer vibes even when you don’t have the season’s gorgeous produce close at hand. It conjures a picnic in the French countryside, and is just as good at room temperature as it is hot.
One simple sheet pan is also key to the meal’s charms. The combination of ingredients is as tasty in the dead of winter as it is on a beautiful spring day thanks to the ubiquitously juicy, easy-to-find cherry tomatoes. Those tumble into a sheet pan along with tiny potatoes, a fistful of herbs, and elegant wild salmon fillets. Pop the whole thing into a piping hot oven for just 20 minutes, and dinner is served! We love that the starch and veggies go right on to the pan with the protein.
Make this on a busy weeknight or pack it into to-go containers for your next picnic or brunch potluck, and wait for the compliments to roll in.
Salmon Provençal with Fingerling Potatoes and Cherry Tomatoes
- 1 cup (6 oz./185 g) cherry tomatoes, preferably a mix of colors
- 2 Tbs. plus 2 tsp. olive oil
- Kosher salt and freshly ground pepper
- 4 center-cut wild salmon fillets, about 6 oz. (185 g) each
- 2 Tbs. chopped fresh rosemary
- 2 Tbs. chopped fresh tarragon
- 1 lb. (500 g) fingerling potatoes
- 1 Tbs. chopped fresh flat-leaf parsley
- 1 Tbs. fresh lemon juice
1. Preheat an oven to 450°F (230°C). Line a baking sheet with parchment paper.
2. In a small bowl, toss together the cherry tomatoes and 1 tsp. of the olive oil, and season with salt and pepper. Brush the salmon with 1 tsp. of the olive oil and season with the rosemary, tarragon, salt and pepper. Set aside.
3. Cut the potatoes in half lengthwise and cut any large ones in half crosswise as well. (You want the pieces to be about the same size.) In a bowl, toss together the potatoes and the 2 Tbs. olive oil. Place the potatoes, cut side down, on the prepared baking sheet and season with salt and pepper. Roast for 8 minutes, then stir the potatoes. Place the tomatoes and salmon on the pan and continue roasting until the potatoes are fork-tender, the tomatoes just begin to burst and the salmon is opaque throughout, 8 to 10 minutes longer.
4. Sprinkle the parsley over the vegetables and pour the lemon juice over the salmon. Serve immediately. Serves 4.
Recipe adapted from Williams Sonoma Sheet Pan Suppers Cookbook, by Kate McMillan