Perfect Sheet Pan Lemon Pepper Salmon with Easy Crispy Potatoes
Prep time 15 minutes
Cook time 28 minutes to 32 minutes
(1 1/2-pound) bag baby potatoes
large leeks (about 1 pound total)
- 3 tablespoons
olive oil, divided
- 1 3/4 teaspoons
kosher salt, divided
- 3/4 teaspoon
freshly ground black pepper, divided, plus more for serving
medium lemons, divided
- 1 clove
small bunch fresh parsley
(6-ounce) skin-on salmon fillets
Arrange a rack in the middle of the oven and heat the oven to 425°F.
Halve 1 (1 1/2-pound) bag baby potatoes and place on a rimmed baking sheet. Halve 2 large leeks lengthwise and rinse between the layers to clean. Slice the white and light green parts crosswise into 1/2-inch pieces and add to the baking sheet. Drizzle with 2 tablespoons of the olive oil, season with 3/4 teaspoon of the kosher salt and 1/4 teaspoon of the black pepper, and toss to coat. Arrange the potatoes and leeks in a single layer, arranging the potatoes cut-side down.
Roast until the potatoes release easily from the baking sheet and are golden-brown on the bottom, about 20 minutes. Meanwhile, prepare the salmon for roasting.
Finely grate the zest of 1 of the medium lemons into a small bowl (about 1 tablespoon). Finely grate 1 garlic clove in the bowl. Add 1/2 teaspoon of the black pepper and stir with a fork to combine. Halve the zested lemon and set aside. Quarter the remaining lemon and reserve for serving. Pick the leaves from 1 small bunch fresh parsley until you have 1/4 cup, then coarsely chop.
Pat 4 salmon fillets dry with paper towels. Drizzle with the remaining 1 tablespoon olive oil and rub to coat both sides, then season all over with the remaining 1 teaspoon kosher salt. Rub the lemon zest mixture evenly over the meaty side of the fillets.
Remove the baking sheet from the oven, toss the vegetables, then push them to the sides of the baking sheet to make room in the center for the salmon fillets. Place the salmon fillets skin-side down on the baking sheet. Squeeze the juice from the zested lemon halves over the salmon and vegetables.
Return the baking sheet to the oven and roast until the potatoes are tender and the salmon is cooked through and flakes easily, 8 to 12 minutes. An instant-read thermometer into the middle of the thickest fillet should register 120 to 130°F for medium-rare or 135 to 145°F if you prefer it more well-done. Garnish with the parsley, more freshly ground black pepper if desired, and serve with the lemon wedges.
Storage: Leftovers can be refrigerated in an airtight container for up to 2 days.