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Salmon and Potatoes with Caper Chimichurri

Savory Salmon and Potatoes with Caper Chimichurri Delight

This Salmon and Potatoes with Caper Chimichurri recipe is an effortless weeknight dinner, blending succulent salmon and crispy potatoes with zesty chimichurri.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Mediterranean
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salmon and Potatoes
  • 1 pound baby gold potatoes substitute with red or Yukon gold potatoes if preferred
  • 4 fillets skin-on salmon use skinless for a lower-fat option
  • 4 tablespoons extra-virgin olive oil can be swapped with avocado oil
  • ½ teaspoon salt adjust to taste
  • ¼ teaspoon black pepper adjust to taste
For the Caper Chimichurri
  • ¼ cup fresh parsley can swap with cilantro
  • 2 tablespoons fresh dill can swap with basil
  • 2 tablespoons capers omit if preferred
  • 1 medium shallot minced
  • 1 clove garlic minced
  • 2 tablespoons red wine vinegar can swap with lemon juice
  • ¼ teaspoon red pepper flakes adjust quantity to taste
Extra Flavor Enhancers
  • 1 teaspoon smoked paprika adjust according to taste
  • ½ teaspoon ground cumin adjust according to taste
  • ½ teaspoon garlic powder adjust according to taste
  • 4 ounces feta cheese optional for creaminess
  • 1 whole lemon cut into quarters

Equipment

  • Baking sheet
  • Mixing Bowl

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 425°F (220°C) to prepare for roasting.
  2. In a bowl, toss the halved baby gold potatoes with olive oil, salt, and black pepper. Spread on the baking sheet and add lemon quarters.
  3. Roast the potatoes for 20 minutes until golden and fork-tender.
  4. Meanwhile, mix parsley, dill, capers, shallot, garlic, red wine vinegar, and olive oil in a bowl to make chimichurri.
  5. Season salmon fillets with smoked paprika, ground cumin, garlic powder, salt, and pepper. Drizzle with remaining olive oil.
  6. After 20 minutes, flip potatoes, add salmon to baking sheet, and roast for 12-15 minutes until salmon flakes easily.
  7. Remove from the oven, serve salmon and potatoes topped with chimichurri, and add crumbled feta if desired.

Nutrition

Serving: 1plateCalories: 450kcalCarbohydrates: 35gProtein: 30gFat: 20gSaturated Fat: 4gPolyunsaturated Fat: 5gMonounsaturated Fat: 10gCholesterol: 75mgSodium: 400mgPotassium: 800mgFiber: 5gSugar: 1gVitamin A: 10IUVitamin C: 15mgCalcium: 5mgIron: 10mg

Notes

For best results, check salmon's internal temperature reaches 145°F (63°C). Customize seasoning to taste. Fresh herbs significantly enhance flavor.

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