Roasted Salmon with Pesto Potatoes

This easy weeknight dinner is made with waxy potatoes tossed in Parmesan cheese and pesto and cooked until golden brown, served with roasted filets of salmon and sun-dried tomatoes.

Course Main Course

Cuisine American

Prep Time 15

Cook Time 45

Servings

Calories 710kcal

Author Kylie Mazon-Chambers

Ingredients

For the pesto potatoes:

1 pound baby gold potatoes, halved
2 tablespoons unsalted butter, melted
⅓ cup pesto
1½ cups freshly grated Parmesan cheese, divided
Kosher salt as needed
Freshly ground black pepper as needed

For the salmon and assembly:

1¼ pounds salmon cut into 4 filets
2 tablespoons extra-virgin olive oil
Kosher salt as needed
Freshly ground black pepper as needed
2 cups wild arugula
¼ cup pesto
⅓ cup oil-packed sun-dried tomatoes, drained and chopped

Instructions

For the pesto potatoes:

Heat oven to 400ºF (200ºC). Add the potatoes to a large saucepan, cover with water by 1” (2.5cm) and bring the water to a boil. Cook until fork tender, about 15 minutes. Drain and let the potatoes completely dry.
Add to a bowl and toss with the butter, pesto and ½ cup (45g) of the Parmesan cheese, seasoning with salt and pepper.
Line a baking sheet with parchment paper and spread the remaining Parmesan over it. Spread the potatoes over the top, placing them cut side down.
Roast the potatoes until they are golden brown on the bottom and the cheese is crispy, about 25 to 30 minutes.

For the salmon and assembly:

Add the salmon filets to a baking sheet, skin-side down. Drizzle the salmon filets with olive oil and season with salt and pepper.
Towards the end of the potatoes cooking, add the salmon to the oven and roast until just cooked through, about 12 minutes.
Divide the arugula among the serving bowls and top with the potatoes and salmon. Drizzle remaining pesto over the top and add the sun dried tomatoes. Serve.

Video

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