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One-Pan Roasted Salmon with Potatoes and Romaine
One-Pan Roasted Salmon with Potatoes and Romaine
Photo: Liz Andrew/Styling: Erin McDowell

Confession: We're a little intimidated by cooking fish at home. But this one-pan salmon with potatoes and romaine recipe eases any trepidation.Beyond being a simple recipe to master, you make your main course and sides all at once, which means fewer pots and pans to clean later.

Wondering what romaine hearts are, exactly? They’re just the inner portion of a head of romaine lettuce, with the outer leaves removed. If you can’t find them at your grocery store, you can buy regular romaine and strip the outer leaves yourself (save them for a Caesar salad!) or swap for another green, such as endive or even kale.

RELATED: 27 Sheet-Pan Salmon Recipes, Because You Love Cooking but Hate Cleaning

4 servings

1 pound baby Yukon Gold potatoes (or another bite-sized potato)

4 tablespoons extra-virgin olive oil, divided

1 teaspoon lemon juice

Kosher salt and freshly ground black pepper, to taste

Four 6-ounce salmon fillets

1 tablespoon unsalted butter, melted

¼ teaspoon paprika

2 hearts romaine lettuce

1. Preheat the oven to 400°F.

2. In a medium bowl, toss the potatoes with 2 tablespoons of the olive oil; arrange in a single layer on a baking sheet. Roast the potatoes in the oven until slightly golden and fork-tender, 15 to 20 minutes.

3. Meanwhile, cut the romaine hearts in half and rub with 2 tablespoons olive oil and the lemon juice. Season with salt and pepper. Set aside.

4. Using a pastry brush, brush the salmon fillets with the melted butter. Season each fillet with paprika and salt and pepper to taste.

5. Arrange the romaine hearts and salmon on the baking sheet with the potatoes. Continue roasting until the lettuce is tender and the fish is cooked through, 5 to 7 minutes more. To serve, divide the potatoes, romaine and salmon among four plates.

611 calories

40g fat

25g carbs

39g protein

2g sugars

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Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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