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–+ servings

Salmon with Butter Sauce and Lemon Potatoes and Warm Vegetable Salad

Tender salmon, lemony potatoes, buttery tomato sauce, and a warm squash-and-arugula salad make this dinner look suspiciously fancy. The lemon dressing, roasted tomatoes, fresh thyme, and garlic do all the heavy lifting, so you can take the credit without breaking a sweat.
5 from 1 vote
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Prep Time 20 minutes
Cook Time 40 minutes
Course Main Course
Servings 2

EQUIPMENT (PAID LINKS)

Ingredients
  

  • 2 salmon fillets about 6 ounces each
  • ½ cup lemon dressing divided
  • 12 ounces small red potatoes thinly sliced
  • 2 teaspoons chopped fresh thyme
  • 1 pint grape tomatoes
  • 1 teaspoon kosher salt
  • ½ teaspoon ground black pepper
  • 2 tablespoons salted butter
  • 4 garlic cloves minced
  • ¼ teaspoon crushed red pepper
  • 1 small onion thinly sliced
  • 1 small zucchini sliced
  • 1 small yellow summer squash sliced
  • 4 cups fresh arugula

Instructions

  • Preheat Oven: Preheat the oven to 425°F. Line a rimmed baking sheet with aluminum foil.
  • Dress Salmon: Place the salmon fillets on a plate. Spoon 2 tablespoons of lemon dressing over each fillet, using ¼ cup total. Spread the dressing evenly over the salmon and set it aside.
  • Slice Potatoes: Cut the red potatoes into thin, even rounds so they cook at the same rate.
  • Prepare Thyme: Remove the thyme leaves from the stems and finely chop them.
  • Season Vegetables: Place the sliced potatoes and grape tomatoes in a large mixing bowl. Add the chopped thyme, 3 tablespoons of lemon dressing, kosher salt, and black pepper.
  • Toss Vegetables: Toss the potatoes and tomatoes until they are evenly coated with the dressing and seasonings.
  • Arrange Vegetables: Spread the potato and tomato mixture in a single layer on the prepared baking sheet.
  • Roast Vegetables: Roast the vegetables for 20 minutes, or until the potatoes begin to soften and the tomatoes start to blister.
  • Add Salmon: Remove the baking sheet from the oven. Carefully move the vegetables toward one side of the pan and place the dressed salmon fillets on the open side.
  • Bake Salmon: Return the baking sheet to the oven. Bake for 10 to 12 minutes, or until the salmon flakes easily with a fork and reaches 145°F in the thickest part.
  • Plate Salmon and Potatoes: Transfer the cooked salmon and roasted potato slices to serving plates. Leave the roasted tomatoes and their juices on the baking sheet.
  • Blend Tomato Sauce: Transfer the roasted tomatoes and their juices to a food processor. Add the salted butter and blend until the mixture is smooth and creamy.
  • Sauce Salmon: Spoon the warm tomato-butter sauce over the baked salmon.
  • Prepare Garlic: Finely mince the garlic cloves if they have not already been prepared.
  • Heat Dressing: Place a large skillet over medium heat. Add the remaining 1 tablespoon of lemon dressing and warm it for about 30 seconds.
  • Sauté Garlic: Add the minced garlic and crushed red pepper. Cook for about 30 seconds, stirring constantly, until fragrant.
  • Cook Vegetables: Add the sliced onion, zucchini, and yellow squash. Increase the heat to medium-high and cook for 5 to 7 minutes, stirring often, until the vegetables are tender but not mushy.
  • Prepare Arugula: Place the fresh arugula in a large serving bowl.
  • Make Warm Salad: Pour the hot onion and squash mixture over the arugula. Toss gently until the arugula softens slightly from the heat.
  • Serve Dinner: Serve the warm vegetable salad alongside the salmon, lemon potatoes, and buttery tomato sauce.