Ingredients
- 1 lb small creamer potatoes
- ¼ cup olive oil
- ½ tsp kosher salt
- 1 tsp garlic powder
- 1 ½ lb salmon, preferably in one large piece (skin-on or skinless)
- ¼ cup Dijon mustard
- 2 Tbsp everything bagel seasoning
To serve:
- 1 lemon, cut into wedges
- sour cream or tartar sauce (optional)
Instructions
- Preheat your oven to 400ºF. Line a sheet pan with parchment paper.
- Place the potatoes in a saucepan and cover with an inch of cold water. Bring the water to a boil over high heat, then turn the heat down and simmer until the potatoes are tender (test with a paring knife), about 15 minutes. Drain the potatoes and transfer them to the sheet pan.
- Use the bottom of a mug to press on the potatoes so they crack open and are about ½-inch thick. If some break apart, it’s ok! Drizzle the potatoes with the olive oil and sprinkle evenly with the salt and garlic powder.
- Spread the potatoes out around the perimeter of the pan so that they make a sort of frame around the open center. Place the salmon in the center of the pan and coat it evenly with the mustard and then the everything bagel seasoning.
- Roast until the potatoes are crisp and the fish flakes easily and is opaque in the center (test by poking it with a paring knife), about 20-25 minutes.
- Serve with the lemon wedges for squeezing over, and sour cream or tartar sauce.
- Prep Time: 5 minutes
- Cook Time: 35 minutes
- Category: Quick
- Method: Roasting