Garlic Parsley Salmon and Potatoes; Easy Yom Tov Recipe
This easy Garlic Parsley Salmon and Potatoes recipe is topped with a fresh cilantro parsley dressing for a flavorful, elegant Yom Tov dinner.
A deliciously elegant and vibrant dish loaded with flavor! This Garlic Parsley Salmon and Potatoes is the perfect recipe for your Yom Tov table, and the best part? It’s so easy to make!
The salmon is seasoned with garlic, paprika, cumin and a touch of honey, then served alongside crispy roasted baby potatoes and a fresh parsley-cilantro dressing.
Serve it for Yom Tov, make it for Chol Hamoed, or add it to your regular dinner rotation. It’s an easy salmon dinner that looks beautiful enough to serve for a special occasion.
Garlic Parsley Salmon and Potatoes; Easy Yom Tov Recipe
Ingredients
For the Salmon
- 6 slices salmon
- 3 tsp honey
- 2 tsp olive oil
- 1 tsp paprika
- ½ tsp smoked paprika
- 3 cloves garlic minced
- 1 tsp cumin
- Salt and pepper to taste
- 2 tsp lemon juice
For the Potatoes
- Approximately 2 pounds baby potatoes halved
- 2 tsp olive oil
- Salt and pepper to taste
For the Parsley-Cilantro Dressing
- 14 frozen cilantro cubes
- 1 package frozen parsley cubes
- 8 frozen garlic cubes
- 3 tsp olive oil
Instructions
- Preheat oven to 450°F.
- Place the halved baby potatoes on a lined baking sheet. Add the olive oil, salt and pepper and toss very well to coat.
- Bake for approximately 40 minutes, or until the potatoes are mostly fork-tender.
- While the potatoes are baking, prepare the salmon. Place the salmon on a cutting board or sheet of parchment paper.
- In a small bowl, combine the honey, olive oil, paprika, smoked paprika, minced garlic, cumin, salt, pepper and lemon juice.
- Spread the mixture generously over the salmon. Allow the salmon to marinate while the potatoes finish baking.
- Once the potatoes are mostly tender, lower the oven temperature to 350°F.
- Remove the baking sheet from the oven and move the potatoes to the sides. Place the salmon in the center of the baking sheet.
- Return to the oven and bake for an additional 25 minutes, or until the salmon is cooked through.
- Make the Parsley-Cilantro Dressing
- While the salmon and potatoes are baking, pop the frozen cilantro, parsley and garlic cubes into a bowl and allow them to defrost.
- Add the olive oil and mix well.
To Serve:
- Spoon some of the parsley-cilantro dressing onto each plate. Place a slice of salmon over the dressing and arrange the roasted potatoes alongside it.
- For family-style serving, arrange the salmon on a large platter with the potatoes around it. You can drizzle the herb dressing over the salmon or serve it separately so everyone can add their own.
- How to Reheat Salmon and Potatoes
- I recommend reheating the salmon and potatoes separately. The salmon warms much faster than the potatoes, and you don’t want it to dry out!
- Lightly cover the salmon and reheat for approximately 10–15 minutes, just until warmed through. Reheat the potatoes separately for approximately 20–25 minutes, or until hot.
Recipe by Faigy Murray | https://mykitchenmystudio.com/garlic-parsley-salmon-potatoes/
