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Garlic Herb Salmon Recipe with Roasted Potatoes and Avocado Salad

Garlic Herb Salmon Plate with Roasted Potatoes & Avocado Salad

There's something incredibly comforting about a meal that brings together fresh ingredients and vibrant flavors. The Garlic Herb Salmon Plate with Roasted Potatoes and Avocado Salad is one of those recipes that not only warms your heart but also fills your belly with goodness. This dish is perfect for weeknights when you want something quick and satisfying, yet it feels special enough to impress guests or family.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Garlic Herb Salmon
  • 4 fillets salmon rich in omega-3 fatty acids
  • 4 cloves garlic minced
  • 2 tbsp olive oil
  • 2 tbsp fresh parsley chopped
  • 1 tbsp fresh dill chopped
  • 1 tbsp lemon juice
For the Roasted Potatoes
  • 1.5 lb baby potatoes halved
  • 2 tbsp olive oil
  • 1 tsp garlic powder
  • 1 tsp dried rosemary
For the Avocado Salad
  • 2 avocados diced
  • 1 cup cherry tomatoes halved
  • 1/2 red onion finely chopped
  • 2 tbsp lime juice

Equipment

  • Oven
  • Baking Sheet
  • Medium bowl
  • Large Bowl
  • Small Bowl

Method
 

  1. Step 1: Preheat your oven to 400°F (200°C).
  2. Step 2: In a small bowl, combine minced garlic, olive oil, parsley, dill, lemon juice, salt, and pepper.
  3. Step 3: Place the salmon fillets on a baking sheet lined with parchment paper. Brush the garlic herb mixture over each fillet.
  4. Step 4: Bake in the preheated oven for 12-15 minutes, or until the salmon is cooked through and flakes easily with a fork.
  5. Step 5: While the salmon is baking, toss the halved baby potatoes with olive oil, garlic powder, rosemary, salt, and pepper in a large bowl.
  6. Step 6: Spread the potatoes in a single layer on a separate baking sheet and roast in the oven for 25-30 minutes, flipping halfway through, until golden brown and tender.
  7. Step 7: In a medium bowl, combine the diced avocados, cherry tomatoes, and red onion. Drizzle with lime juice and season with salt and pepper. Toss gently to combine.
  8. Step 8: Once the salmon and potatoes are done, plate the salmon fillets alongside a portion of roasted potatoes and serve the avocado salad on the side for a refreshing complement to the meal.

Notes

If you have leftovers, store the salmon and potatoes in an airtight container in the fridge for up to 3 days. It's best to keep the avocado salad separate and eat it the same day for optimal freshness.