Portuguese-Style Salmon Tray Bake with Artichokes and Potatoes
Portuguese-inspired roasted salmon with potatoes, artichokes, sweet onion, and lemon, seasoned simply with garlic, parsley, and olive oil. It echoes the flavors of bacalhau-style sheet pan suppers while staying quick and using your available ingredients.
Back to full listIngredients
- Atlantic Salmon Portion 2 portions $6.99
- Green Artichoke 2 artichokes $2.99
- Yellow Potato 4 medium $1.49
- Sweet Onion 1 small $1.43
- Organic Garlic, 3 CT 2 cloves $2.89
- Organic Italian Parsley 3 tbsp chopped $2.19
- Organic Lemons 1 lemon $1.19
Instructions
- Heat oven to 425°F.
- Trim the 2 artichokes: remove tough outer leaves, trim stems, cut off the top third, halve or quarter them, and remove the fuzzy choke if needed. Rub with lemon to prevent browning.
- Parboil the artichokes in salted water for 10 minutes. At the same time, cut the 4 medium yellow potatoes into 1-inch chunks and boil them for 8 minutes until just starting to soften. Drain both well.
- Slice the 1 small sweet onion. In a bowl, toss the parboiled potatoes, artichokes, and sliced onion with 2 tablespoons olive oil, 2 minced garlic cloves, half the chopped parsley, salt, black pepper, and a little lemon zest.
- Spread the vegetables on a sheet pan and roast for 15 minutes.
- Push the vegetables aside and add the 2 salmon portions. Drizzle the salmon with a little more olive oil, season with salt, pepper, and more lemon zest, and roast 10 to 12 minutes more until the salmon is cooked through.
- Finish with the remaining chopped parsley and lemon juice. Serve hot.
Cook time: 50 minutes
Estimated cost: $18-22
Health notes: High in protein and heart-healthy fats, with fiber from potatoes and artichokes. Lighter than many traditional baked fish dishes because it relies on olive oil, lemon, and herbs instead of cream.
Drink pairing: Vinho Verde or a crisp Portuguese white like Arinto