Joanna Gaines’s Weeknight Salmon with Baby New Potatoes and Dill
She’s baaack—Joanna Gaines, that is, with her second cookbook, Magnolia Table, Volume 2. Unsurprisingly, it’s full of even more easy, beautiful, tasty recipes that are Gaines-family approved. First on our list is this weeknight salmon with baby new potatoes and dill, which comes together on one sheet pan.
If you need more reasons than that to try it, we’ll just point out that it takes 40 minutes from start to finish and tastes like an herby-lemony dream (not to mention it’s pretty nutritious, too). Oh, and there are basically no dishes to clean—sold yet?
From Magnolia Table, Volume 2 by Joanna Gaines. Copyright © 2020 by Joanna Gaines. Reprinted by permission of William Morrow, an imprint of HarperCollins Publishers.
1 pound baby new potatoes, quartered
2 tablespoons extra-virgin olive oil
1 teaspoon garlic salt, divided
1 teaspoon kosher salt, divided
1 teaspoon freshly ground black pepper
1 teaspoon paprika
1 teaspoon onion powder
4 skin-on salmon fillets, 1½ inches thick (about 8 ounces each)
3 tablespoons unsalted butter, melted
2 Meyer lemons (or regular lemons)
1 tablespoon chopped fresh dill
1 tablespoon chopped fresh parsley
1. Preheat the oven to 425°F. In a large bowl, toss together the potatoes, olive oil and ½ teaspoon each of the garlic salt and kosher salt. Arrange the potatoes on one half of a baking sheet. Roast until the potatoes are tender and golden on the bottom, 13 to 15 minutes, turning them once with a spatula during cooking.
2. Meanwhile, in a small bowl, mix together the pepper, paprika, onion powder and remaining ½ teaspoon each garlic salt and kosher salt.
3. Cut two 1-inch-long, ¼-inch-deep slits in the fleshy side of each salmon fillet for the butter and seasonings to seep in. Place the salmon fillets on the empty half of the baking sheet, skin side down. Drizzle the melted butter over the salmon and potatoes. Sprinkle the garlic salt mixture over the top. Cut one lemon in half and squeeze both halves over the entire sheet pan, capturing the seeds in your hand. Bake until the salmon flakes with a fork, 10 to 12 minutes.
4. Cut the remaining lemon into 4 wedges. Sprinkle the salmon and potatoes with the dill and parsley and serve with the lemon wedges.
Note: This dish will keep in an airtight container in the refrigerator for up to three days.