Baked Salmon with Roasted Potatoes & Spinach Salad is a simple and healthy meal that is perfect for any day of the week. This dish combines tender baked salmon with crispy roasted potatoes and a fresh spinach salad. It is not only delicious but also packed with nutrients, making it a great choice for a family dinner or a casual get-together.
Why Make This Recipe
Making Baked Salmon with Roasted Potatoes & Spinach Salad is a great way to enjoy a balanced meal. Salmon is rich in omega-3 fatty acids, which are good for your heart, while potatoes add fiber and energy. The spinach salad provides a fresh crunch and a dose of vitamins. Plus, this recipe is easy to prepare, making it a must-try for busy weeknights or weekend meal prep.
How to Make Baked Salmon with Roasted Potatoes & Spinach Salad
Ingredients:
- Baked salmon (seasoned with lemon and herbs)
- Roasted potatoes (seasoned with rosemary and olive oil)
- Spinach
- Cherry tomatoes
- Onion
- Avocado
- Lemon
- Salt
Directions:
- Preheat your oven to 375°F (190°C).
- Place the salmon on a baking sheet and season it with lemon juice and your choice of herbs. Bake it in the oven for about 20 minutes or until it is cooked through.
- While the salmon is baking, prepare the potatoes. Cut the potatoes into wedges, toss them with olive oil and rosemary, and spread them on another baking sheet. Roast them in the oven until they are crispy and golden.
- For the salad, combine fresh spinach, cherry tomatoes, onions, and diced avocado in a bowl. Toss everything together to mix.
- Once the salmon and potatoes are done, serve them with the fresh salad. Squeeze some lemon over the top and sprinkle with salt to taste.
How to Serve Baked Salmon with Roasted Potatoes & Spinach Salad
Serve Baked Salmon with Roasted Potatoes & Spinach Salad hot on a plate. You can put the salmon on one side, the potatoes in the middle, and the salad on the other. Garnish with lemon slices for a beautiful presentation.
How to Store Baked Salmon with Roasted Potatoes & Spinach Salad
If you have leftovers, store them in an airtight container in the refrigerator. The baked salmon and roasted potatoes will last for up to three days. You can keep the salad separate until you are ready to eat it. Just remember that the salad is best fresh.
Tips to Make Baked Salmon with Roasted Potatoes & Spinach Salad
- Make sure to not overcook the salmon. It should be flaky but not dry.
- Use fresh herbs like dill or parsley to add more flavor to the salmon.
- For extra crunch, you can add nuts or seeds to the spinach salad.
Variation
You can easily change this recipe by using different vegetables for the salad, like cucumbers or bell peppers. You can also try different seasonings for the salmon or swap out the potatoes for sweet potatoes.
FAQs
1. Can I use frozen salmon for this recipe?
Yes, you can use frozen salmon. Just make sure to thaw it completely before baking.
2. What can I serve with this dish?
You can serve it with rice or quinoa if you want to add more grains to your meal.
3. Is this recipe gluten-free?
Yes, all the ingredients in this recipe are naturally gluten-free, making it a great option for gluten-sensitive individuals.
