Lemon Herb Salmon with Crispy Potatoes & Garlicky Greens

by Keane Morse-15 July 2026Easy

Lemon Herb Salmon with Crispy Potatoes & Garlicky Greens

Servings2

High-protein, seed-oil-free salmon dinner with crispy potatoes, sautéed leafy greens, and cherry tomatoes for potassium, omega-3s, and plenty of vegetables.

Method

0
Preheat the oven to 220C. Line a baking tray with baking paper.
1
Wash the potatoes and cut into small wedges or 1 cm cubes. Pat dry with a towel.
2
In a bowl, toss the potatoes with 1 tbsp olive oil, 0.25 tsp salt, 0.25 tsp black pepper, and 0.5 tsp garlic powder. Spread in a single layer on the baking tray.
3
Roast the potatoes for 20 minutes, turning once halfway, until golden and crisp.
4
While the potatoes roast, pat the salmon dry with paper towels. Season both sides with 0.25 tsp salt, 0.25 tsp black pepper, and 0.5 tsp garlic powder.
5
Finely chop the parsley and dill. In a small bowl, mix the herbs with 1 tbsp olive oil, lemon juice, and lemon zest to make a herb dressing. Set aside.
6
When the potatoes have 10 minutes left, push them to one side of the tray. Place the salmon skin-side down on the empty side.
7
Bake the salmon and potatoes together for 8–10 minutes, until the salmon is just cooked through and flakes easily with a fork.
8
While the salmon bakes, remove the thick stems from the kale and roughly chop the leaves. Roughly chop the spinach. Finely chop the garlic clove.
9
Heat the butter in a large pan over medium heat. Add the garlic and cook for 30 seconds until fragrant.
10
Add the kale to the pan with a pinch of salt and 1–2 tbsp water. Sauté for 3–4 minutes until softened, then add the spinach and cook for 1–2 minutes more until wilted.
11
Halve the cherry tomatoes and add them to the pan. Toss everything together for 1 minute just to warm the tomatoes but keep them juicy.
12
Divide the crispy potatoes and garlicky greens between two plates. Top each plate with a salmon fillet.
13
Spoon the lemon herb dressing over the salmon and drizzle any remaining over the potatoes and greens. Serve immediately.