Q1: What is the absolute secret to getting crispy roasted potatoes on a sheet pan?

This recipe uses a brilliant professional trick: preheating your baking sheet ! By placing your empty baking sheet in the oven while it preheats to a high temperature, you are essentially turning it into a flat griddle. When you spread your seasoned potatoes on this screaming hot surface, they will begin to sizzle and sear immediately, which is the key to developing beautiful, crispy, golden-brown edges.

Q2: What are cornichons, and is there a good substitute?

Cornichons are very small, tart French pickles that are made from gherkin cucumbers. They have a wonderful, bright, tangy, and crunchy texture. If you cannot find them, you can substitute them with an equal amount of finely chopped dill pickles .

Q3: Can I make the yogurt sauce ahead of time?

Yes, absolutely! The tangy yogurt sauce is a perfect make-ahead component. You can prepare it completely and store it in an airtight container or a jar in the refrigerator for up to 3 days . The flavors will actually have even more time to meld and will be even more delicious!

Q4: How do I know for sure when my salmon is cooked through without a thermometer?

A great visual cue for perfectly cooked salmon is to gently press on the thickest part of the fillet with a fork or your finger. If the fish is cooked, the flesh will begin to separate easily into large flakes . It should also be a uniform, opaque pink color all the way through.

Q5: Can I use a different kind of potato?

Of course! While the red-skinned potatoes are great because you don't have to peel them, this recipe would also be delicious with an equal amount of cubed Yukon Gold potatoes or even sweet potatoes .

Healthy & Easy Sheet-Pan Salmon with Potatoes

The Best Healthy & Easy Sheet-Pan Salmon with Potatoes

A complete and healthy one-pan meal, this recipe features seasoned salmon fillets roasted on a sheet pan with a colorful potato and pepper hash. The hash, made with sliced red-skinned potatoes, bell peppers, and onions, is roasted first until tender. Salmon fillets, seasoned with Old Bay, are then added to the same pan to cook through. The dish is served with a cool and tangy yogurt sauce flavored with capers, cornichons, lemon, and fresh parsley.

Author: Grace

Ingredients

1 pound red-skinned potatoes, sliced
2 bell peppers (1 red, 1 green), chopped
1 small onion, halved and sliced
3 tablespoons plus 1 teaspoon extra-virgin olive oil
Kosher salt and freshly ground pepper
2 tablespoons drained jarred capers
4 cornichons
1/2 cup fresh parsley
3/4 cup whole-milk yogurt
1/2 teaspoon grated lemon zest, plus 4 teaspoons lemon juice
1 1/2 teaspoons Old Bay seasoning, plus a pinch
4 (6-ounce) salmon fillets (preferably wild)

Instructions

Place a baking sheet in the upper third of the oven and preheat to 450°F.
In a large bowl, toss the potatoes, bell peppers, and onion with 3 tablespoons of olive oil, 1/2 teaspoon of salt, and a few grinds of pepper.
Carefully spread the vegetable mixture on the hot pan and roast for 15 to 20 minutes, stirring halfway through, until the potatoes are tender and browned in spots.
Make the Yogurt Sauce: While the vegetables roast, roughly chop the capers, cornichons, and parsley. In a bowl, combine the yogurt with the capers, cornichons, and half of the parsley. Stir in the lemon zest, 1 tablespoon of lemon juice, and a pinch of Old Bay. Season with salt and pepper.
Cook the Salmon: Coat the salmon fillets with the remaining 1 teaspoon each of olive oil and lemon juice, and 1 1/2 teaspoons of Old Bay. Season with salt.
Stir the potato mixture on the baking sheet and make space for the salmon fillets. Add the salmon to the pan.
Roast for 7 to 10 more minutes, until the fish flakes easily with a fork.
Divide the salmon and potato hash among plates. Top with the yogurt sauce and sprinkle with the remaining fresh parsley.

Notes

Preheating the baking sheet before adding the vegetables is a key technique that helps them to brown and crisp up.
The salmon is added to the pan partway through the vegetable roasting time to ensure everything is perfectly cooked at the same time.
The cool, tangy yogurt sauce provides a refreshing contrast to the warm, roasted salmon and vegetables.

Find it online: https://www.eatswithsoul.com/sheet-pan-salmon-with-potatoes/