There is a lot to love about a supper like this one: hardly any fuss, just a handful of pantry staples, and a sheet pan that does nearly all the work for you. Oven baked salmon loins and baby potatoes make a mighty fine Midwestern-style dinner, especially on a busy evening when you need something hearty, wholesome, and dependable. Starting with frozen raw salmon loins means you can keep the makings of a good meal tucked away and still turn out something that feels special, with tender fish and golden potatoes sharing all those simple, savory flavors.
Serve this salmon and potatoes with a green vegetable like roasted asparagus, steamed green beans, or a simple cucumber salad to brighten the plate. If you want to stretch the meal a bit, warm dinner rolls or a spoonful of sour cream over the potatoes fit right in, and a wedge of lemon on the side gives the salmon a fresh finish that pairs beautifully with the rich, roasted flavors.
5-Ingredient Oven Baked Salmon Loins and Potatoes
Servings: 4
Ingredients
4 frozen raw salmon loins
Directions
1. Preheat the oven to 425°F. Line a large oven-safe sheet pan with parchment paper or lightly grease it for easier cleanup.
2. Spread the baby potatoes on the sheet pan, drizzle with 2 tablespoons of the olive oil, and sprinkle with about half of the onion soup mix. Toss well so the potatoes are evenly coated, then arrange them cut side down where possible.
3. Nestle the frozen salmon loins on top of and around the potatoes. Drizzle the salmon with the remaining 1 tablespoon olive oil and sprinkle the rest of the onion soup mix over the fish and pan.
4. Bake for 35 to 45 minutes, or until the potatoes are tender when pierced with a fork and the salmon is cooked through and flakes easily with a fork. If your salmon loins are especially thick, they may need a few extra minutes.
5. Remove the pan from the oven and let it rest for 2 to 3 minutes. Serve hot with lemon wedges for squeezing over the salmon and potatoes.
Variations & Tips
Add a little color: If you have a handful of chopped parsley or dill, sprinkle it over the top just before serving. That fresh green touch makes the whole pan look lively and gives the rich salmon a nice lift.
Use what potatoes you have: Baby potatoes are especially good here because they roast up creamy inside, but small red potatoes or fingerlings work just as well. Just keep the pieces close in size so everything cooks evenly.
Check doneness by the potatoes: Since the salmon starts frozen, the potatoes are often the best guide. When they are fork-tender and browned at the edges, the salmon is usually ready too. If needed, you can lift the salmon to a plate for a few minutes and let the potatoes keep roasting.
Make it a full sheet-pan supper: Add quick-cooking vegetables such as green beans or asparagus during the last 10 to 15 minutes of baking. They make a lovely side without giving you another pan to wash.
