Ready in just 30 minutes, our Roast Salmon Provencal is the perfect blend of sophistication and simplicity. Impress your dinner guests with this exquisite, mouthwatering dish tonight!
I appreciate these 30-minute Monday recipes more than ever. I feel like I’ve never been so busy in all my life! This Herbs de Provence salmon recipe doesn’t dirty up your kitchen or leave you with a sink full of dishes to do, either. I don’t know about you, but when I’m done with dinner, I just want to plop down on the couch and call it a day. I loathe having dishes to do when I’m full and comfortable and just want to relax.
Table of Contents
Reasons to Love This Salmon
- Bursting with Mediterranean flavors, roast Salmon Provencal delights the palate with a perfect blend of herbs and spices.
- I love that the preparation of this dish is straightforward and fuss-free.
- It pairs beautifully with a variety of side dishes, from simple greens to more elaborate grain salads.
Recipe Ingredients
- Tomatoes: Bursting with juiciness and a sweet-acidic balance, tomatoes add a fresh, vibrant contrast.
- Herbes de Provence: This aromatic blend adds a quintessentially French, earthy flavor with floral hints.
- Lemon Wedges: The bright acidity of lemon juice elevates the salmon’s richness and adds a refreshing zest.
See the recipe card for full information on ingredients and quantities.
Variations
- Mediterranean Twist: To give the Roast Salmon Provencal a Mediterranean twist, incorporate sliced kalamata olives and a tablespoon of capers into the vegetable mix before roasting. This addition introduces a delightful briny depth.
- Citrus Herb Infusion: For a refreshing variation, add thin slices of orange and a sprinkle of fresh rosemary or thyme along with the salmon and vegetables before roasting. The citrus slices will caramelize slightly, lending a sweet, tangy flavor.
How to Make Roasted Salmon Provencal
Step #1: Preheat your oven to 450 degrees Fahrenheit (232 degrees Celsius). Place the potatoes, shallot, and tomatoes on a parchment-lined rimmed baking sheet. Drizzle the oil over the top and sprinkle with ¼ teaspoon each of the Herbes de Provence, salt, and pepper. Toss well and place in the preheated oven for 15 minutes.
Step #2: Meanwhile, pat the salmon dry and season with the remaining Herbes de Provence, salt, and pepper. After the vegetables have been in the oven for 15 minutes, remove the baking sheet and move all of the vegetables over to one side of the sheet to make room for the salmon fillets.
Step #3: Return the vegetables and salmon to the oven and bake until the salmon is cooked through and flakes easily with a fork, between 7 and 10 minutes. Serve with lemon wedges.
Expert Tip
To achieve perfectly crispy skin on the salmon, ensure the skin side is placed directly on the parchment paper when you add the fillets to the baking sheet. This direct heat contact helps crisp the skin while keeping the flesh moist.
Frequently Asked Questions
Absolutely! Feel free to include other roasting vegetables such as zucchini, bell peppers, or asparagus. Adjust the roasting time accordingly to ensure all vegetables are tender.
For a gathering, present the salmon and vegetables on a large platter. Garnish with additional lemon wedges and a sprinkle of fresh herbs for a festive and inviting display.
Storage Info
Store leftover Salmon Provencal in an airtight container in the refrigerator; it will stay fresh for up to 3 days. While freezing is possible, it may affect the texture of the salmon upon reheating.
To reheat, place in a preheated oven at 275 degrees Fahrenheit (135 degrees Celsius) for about 10-15 minutes or until heated through.
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Salmon Provencal Recipe
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Ingredients
- 1 pound salmon fillets
- 3/4 pound baby potatoes - red or yellow, halved
- 1 large shallot - sliced into thick rings
- 1/2 pound small tomatoes - such as Campari
- 1 tablespoon vegetable oil
- 1/2 teaspoon Herbes de Provence - divided
- 1/2 tsp salt - divided
- 1/2 teaspoon freshly ground black pepper - divided
- 1 lemon cut into wedges
Instructions
- Preheat your oven to 450 degrees Fahrenheit (232 degrees Celsius). Place the potatoes, shallot, and tomatoes on a parchment-lined rimmed baking sheet. Drizzle the oil over the top and sprinkle with ¼ teaspoon each of the Herbes de Provence, salt, and pepper. Toss well and place in the preheated oven for 15 minutes.
- Meanwhile, pat the salmon dry and season with the remaining Herbes de Provence, salt, and pepper. After the vegetables have been in the oven for 15 minutes, remove the baking sheet and move all of the vegetables over to one side of the sheet to make room for the salmon fillets.
- Return the vegetables and salmon to the oven and bake until the salmon is cooked through and flakes easily with a fork, between 7 and 10 minutes. Serve with lemon wedges.
NOTES
Nutrition
I let the veggies roast a bit longer because I like them more browned. Salmon went on top and finished it off perfectly.
Yeeeep, I’m now craving this whole bowl and I don’t care it’s not even 7am yet. Holy MOLY, Denise!! This salmon is dropdead gorgeous!
This salmon looks so great, but I really could wolf down this at a minute and I concur, in case you don´t have access to fresh fish, frozen is best.
Looks absolutely delicious!
Salmon is one of my favorites!! Would not be able to say no to this 🙂
Thanks, Gaby! We make it a point to eat salmon at least once per week 🙂