Description
Tender, juicy salmon. Crispy-edged potatoes. Sweet, smoky peppers. All roasted to golden perfection on one sheet pan in under 45 minutes. This dish is your answer to “what’s for dinner?” when time is tight but your taste buds want more. It’s vibrant, healthy-ish, and blessedly easy—with just one pan to wash. From rushed weeknights to cozy date nights, this salmon hash is your new go-to hero.
Ingredients
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4 salmon fillets (6 oz each)
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1 lb baby potatoes, halved
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1 red + 1 yellow bell pepper, sliced
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½ red onion, sliced
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2 tbsp olive oil (divided)
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1 tsp smoked paprika
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Salt & pepper, to taste
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Lemon wedges + fresh parsley, for garnish
Instructions
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Roast Veggies: Preheat oven to 425°F (220°C). Toss potatoes, peppers, and onion with 1½ tbsp olive oil, paprika, salt & pepper. Spread on a large sheet pan. Roast 20 mins.
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Add Salmon: Push veggies aside and nestle in salmon fillets. Drizzle with remaining ½ tbsp oil, season with salt & pepper.
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Finish Roast: Return pan to oven for 12–15 mins until salmon is just cooked through and flakes easily.
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Serve: Squeeze lemon over top, sprinkle with parsley. Let rest 2 mins before serving.
Notes
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Use sweet potatoes or add asparagus for variety.
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Swap paprika for oregano + lemon zest for a Mediterranean twist.
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Crispy potatoes = space on the pan. Don’t crowd!
- Prep Time: 10 mins
- Cook Time: 32–35 mins
Nutrition
- Calories: 480 cal Per Serving
- Fat: 26g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 36g