Ingredients
For the Roasted Potatoes and Onions:
- 2 large Idaho potatoes peeled and sliced into quarter inch thickness
- 1 large onion peeled and sliced into quarter inch thickness
- 1 lemon zested and juiced
- 1 tablespoon extra virgin olive oil plus extra for oiling the baking sheet
- 1 teaspoon salt
- 2 teaspoons curry flavored dry rub (recipe attached)
Ingredients for the Salmon:
- 1-1/2 pounds Wild Pacific Salmon filet (cut into three 8 ounce pieces and skin removed)
- 1 lemon juiced for cleaning the fish
- 1 lime zested and juiced
- 3 teaspoons curry flavored dry rub (recipe attached)
- 1/2 teaspoon salt
- 1 tablespoon extra virgin olive oil
Instructions
For the Roasted Potatoes and Onions:
- Preheat the oven to 425 degrees.Note: If your oven has a roast setting use it.
- In a large mixing bowl, add the potatoes and onions.
- Add the lemon juice and zest. Add the olive oil, salt and curry flavored dry rub,
- Using your fingers or a spoon, coat the potatoes and onions with the seasoning.
- Line a large baking sheet with aluminum foil and coat with olive oil. Spread the seasoned potatoes and onions on the baking sheet in a single layer.
- Place in the oven and roast for 25 minutes. Test with a fork for doneness - it should pierce through the potato easily and the potatoes should have a light brown color.
Instructions for Salmon:
- While the potatoes and onions are roasting, prepare the salmon.
- In a medium bowl, place the salmon fillets, pour the juice from one lemon over the salmon, and add the coldest tap water to cover the fish. Let it sit for 15 minutes
- Rinse the fish. Pat dry with paper towels
- Place the fish back into in a medium bowl. Add the lime zest and juice, olive oil, curry flavored dry rub, and salt. Using your fingers, coat the fish with the seasonings. Set Aside.
- Once the potatoes and onions are cooked, place the salmon on top of the bed of cooked potatoes and onions
- Return the pan to the oven and continue roasting for 10 minutes
- Remove the pan from the oven, plate and serveEnjoy!
Notes
I use Wild Pacific Salmon. It's thick and buttery. I usually cook 4 to 5 minutes per 1/2 inch thickness. If you are using a different type of salmon - cook based on the thickness.
Curry Flavor Dry Rub Recipe: Curry Flavor Dry Rub Recipe