Ingredients
Equipment
Method
Step 1: Prep the Potatoes
- Preheat your oven to 425°F (220°C). In a mixing bowl, toss the halved baby potatoes with 1 tablespoon of olive oil, half the minced garlic, dried thyme, salt, and pepper. Spread them out evenly on one side of your baking sheet. Pop the potatoes into the oven and roast for about 20 minutes to start getting them nice and crispy.
Step 2: Prepare the Salmon
- While the potatoes begin roasting, pat the salmon fillets dry with paper towels to ensure a crispier finish. In a small bowl, mix together the remaining olive oil, lemon zest, lemon juice, remaining garlic, and a pinch of salt and pepper. Brush this lemony mixture generously over each salmon fillet.
Step 3: Add Parmesan Topping
- Sprinkle the grated Parmesan cheese evenly over the salmon fillets. This will create a golden, cheesy crust that pairs beautifully with the citrus and garlic.
Step 4: Combine and Continue Baking
- After the potatoes have roasted for 20 minutes, remove the baking sheet from the oven. Arrange the salmon fillets on the empty side of the sheet. Return the sheet to the oven and bake for another 12-15 minutes, or until the salmon flakes easily with a fork and the Parmesan is golden brown.
Step 5: Garnish and Serve
- Once done, sprinkle the chopped fresh parsley over the potatoes and salmon for a pop of color and fresh flavor. Serve immediately for the best texture and taste.
Notes
- Do not overcrowd the baking sheet to ensure potatoes and salmon roast properly and become crispy.
- Pat salmon dry before baking to achieve a crispy crust and avoid sogginess.
- Adjust salt carefully since Parmesan cheese is naturally salty to prevent over-seasoning.
- Check salmon doneness around 12 minutes to avoid overbaking and dryness.
- Leftovers can be stored in the refrigerator for up to 3 days or frozen for 2 months; reheat in oven to maintain texture.