This Slow Roasted Salmon and Potatoes recipe cooks golden baby potatoes and buttery salmon on one sheet pan! Enjoy it for a healthy and convenient yet flavor-packed weeknight dinner.

I’ll make a baked salmon fillet for dinner any night of the week, but this Slow Roasted Salmon and Potatoes recipe is taking my weeknight staple up a notch. Two ingredients—salmon filet and baby potatoes—are roasted on the same pan to give me a delicious meal without the headache!

I love how this salmon dinner comes together on a single sheet pan, but like my maple glazed salmon and baked cajun salmon, it’s the seasonings that really make every bite stand out. The salmon is infused with melted butter, lemon, and garlic, while the potatoes are tossed in a simple garlic herb seasoning blend. 

The result? A melt-in-your-mouth meal no one will be able to resist!

Recipe features

• Tender and buttery salmon is roasted on the same sheet pan as soft and simply seasoned baby potatoes.
• It’s an incredibly convenient salmon sheet pan dinner with a short prep time and easy cleanup!
• Make this one-pan recipe your own by adding more vegetables to the sheet pan or mixing up the herbs and seasonings.

Ingredients 

Salmon – You can use a fresh or frozen salmon filet for this recipe. If frozen, allow the fish to thaw in the refrigerator overnight before cooking.

Baby yellow potatoes – These little gems roast beautifully, with a crisp, golden exterior and creamy interior. If you’re using medium-sized potatoes (like Russet’s or Yukon Gold’s) instead, give them an extra 5 to 10 minutes in the oven before adding the salmon.

Garlic herb seasoning – Use a store-bought blend or make it yourself by mixing garlic powder, onion powder, dried parsley, thyme (or rosemary), salt, and ground black pepper together. 

Lemon butter sauce – Melted butter is mixed with fresh lemon juice, lemon zest, and garlic cloves, then brushed over the salmon. It infuses the fish with a ton of moisture, while the lemon cuts through the richness to brighten up and balance the dish.

How to Make Slow Roasted Salmon

Step 1: Season the potatoes. Add the baby potato halves, olive oil, and garlic herb seasoning to a small bowl and toss to coat.

Step 2: Slow roast the potatoes. Arrange the seasoned potatoes on a baking sheet and roast at 425°F for 15 minutes, then reduce the temperature to 275ºF. 

Step 3: Prepare the salmon. Meanwhile, pat the salmon filet dry and season it with salt and black pepper. Whisk the melted butter, garlic, lemon zest, and lemon juice together in a bowl.

Step 4: Add the salmon. Push the roasted potatoes to the edges of the baking sheet and place the salmon in the middle. Brush the butter mixture over the salmon.

Step 5: Continue roasting. Place the sheet pan back in the oven and continue roasting until the salmon is cooked through and flakes easily with a fork. Garnish with fresh parsley, salt, and pepper, then enjoy! 

Tips and FAQs

• Make cleanup easier and prevent the salmon and veggies from sticking by lining the sheet pan with parchment paper.
• For a fresh burst of flavor, squeeze fresh lemon juice over the baked salmon and potatoes right before serving. The brightness complements the buttery flavors beautifully!

Variations

• Add fresh herbs – Consider adding fresh parsley, dill, rosemary, or tarragon to the melted butter mixture to upgrade the salmon and potatoes.  
• Mix up the seasonings – Play with the flavors here by seasoning the potatoes with another seasoning blend, like Cajun, Italian, everything bagel, chipotle, Mediterranean, or lemon pepper seasoning.
• Substitute sweet potatoes – Feel free to swap the baby potatoes for cubed sweet potatoes. They’ll likely cook slightly faster, so keep an eye on them in the oven.

Serving suggestions

You can serve the roasted salmon and potatoes on their own or with even more side dishes for a well-rounded meal. I recommend pairing them with a fresh and crisp arugula salad or sun-dried tomato salad and roasted or sautéed green vegetables like sautéed asparagus, air fryer green beans, or balsamic brussels sprouts.

Another great way to amp up every bite is with a tasty serving sauce. Try my homemade lemon yogurt sauce, this zesty zhoug sauce, or a simple garlic aioli to complement the salmon’s flavors. 

How long does it take to slow roast salmon and potatoes?

Slow roasting salmon is a gentle cooking technique that typically takes between 20 and 30 minutes when cooked in a 275°F oven. 

Can I add other veggies to the sheet pan? 

Absolutely! Toss brussels sprouts, carrots, fennel, or asparagus (seasoned with oil and garlic herb seasonings) on the sheet pan alongside the potatoes.

How do I prevent the salmon from drying out?

Overcooked salmon = dry salmon. To avoid this, keep a close eye on the salmon when it’s in the oven and roast it until the filet has an internal temperature of 145ºF. It can also help to cover the salmon with aluminum foil for the first 10 or 15 minutes of cooking to help it retain moisture.

Storage

Refrigerator: Allow the salmon and potatoes to cool completely before storing them in separate airtight containers. They’ll stay fresh in the fridge for 3 to 4 days.

Freezer: Wrap the salmon and potatoes tightly in plastic wrap or aluminum foil, store them in a freezer-safe container, and freeze for up to 2 months. Thaw the leftovers in the refrigerator overnight before reheating.

Reheating: Warm the salmon and potatoes in the oven at 300°F until heated through. Or, reheat them quickly in the microwave, being careful not to overcook and dry out the salmon.

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If you made this recipe, be sure to leave a comment and star rating below. Thanks!