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Garlic Herb Salmon Recipe with Roasted Potatoes and Avocado Salad

Garlic Herb Salmon Plate with Roasted Potatoes & Avocado Salad

Remember those cozy family dinners where the kitchen was filled with mouthwatering aromas? This Garlic Herb Salmon Plate with Roasted Potatoes & Avocado Salad will take you right back to those moments. It's not just a meal; it's an experience! This recipe is easy to whip up and perfect for a weeknight dinner or a special occasion.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Mediterranean
Ingredients Equipment Method Notes

Ingredients
  

For the Garlic Herb Salmon
  • 4 fillets salmon fresh and flaky
  • 4 cloves garlic minced
  • 2 tbsp olive oil
  • 1 tsp dried oregano
  • 1 tsp dried thyme
For the Roasted Potatoes
  • 1 lb baby potatoes halved
  • 2 tbsp olive oil
  • 1 tsp paprika
For the Avocado Salad
  • 2 ripe avocados diced
  • 1 cup cherry tomatoes halved
  • 1 small red onion diced
  • 1 lime juice

Equipment

  • Large Bowl
  • Baking Sheet
  • Non-stick Skillet

Method
 

  1. Step 1: Preheat your oven to 425°F (220°C). In a large bowl, toss the halved baby potatoes with olive oil, paprika, salt, and pepper until they are evenly coated. Spread the potatoes in a single layer on a baking sheet and roast for 25-30 minutes, flipping halfway through, until golden brown and tender.
  2. Step 2: In a small bowl, mix together the minced garlic, olive oil, oregano, thyme, salt, and pepper. Rub this mixture over the salmon fillets and let them marinate for about 10-15 minutes.
  3. Step 3: Heat a non-stick skillet over medium-high heat. Add the marinated salmon fillets, skin-side down, and cook for about 4-5 minutes. Flip and cook for another 3-4 minutes, or until the salmon is cooked through and flakes easily with a fork.
  4. Step 4: In a mixing bowl, combine the diced avocados, cherry tomatoes, and red onion. Drizzle with lime juice, season with salt and pepper, and gently toss to combine. Garnish with fresh cilantro or parsley.
  5. Step 5: Plate the roasted potatoes alongside the salmon fillets. Add a generous serving of avocado salad to each plate. Serve with lemon wedges on the side for an extra burst of flavor.

Notes

If you have leftovers, you can store them in an airtight container in the fridge for up to 2 days. However, I recommend enjoying this dish fresh for the best flavor and texture.