At a glance

Read through the method once, then prep the ingredients in the order listed.

• Yield: 5 servings
• Prep time: 15 minutes
• Cook time: 45 minutes

For the most consistent result, use the listed weights when available; household measures are rounded.

Estimated nutrition per serving

Serving basis: One serving from the final reviewed yield of 5 servings.

• Calories: 250 kcal
• Protein: 10 g
• Carbohydrates: 26 g
• Fat: 14 g
• Fiber: 5 g
• Sodium: 259 mg

Estimated from the listed ingredients and serving yield using USDA FoodData Central. Actual values vary with brands, substitutions, cooking losses, oil absorption, and portion size.

Salmon Marinade

Have these measured and ready before you begin.

• 5 skin-on salmon fillets, 5–6 ounces (140–170 g) each
• 3 garlic cloves, minced
• 2 tablespoons chopped flat-leaf parsley
• 1 teaspoon dried oregano
• 3 tablespoons plus 1 teaspoon (50 ml) olive oil
• 1 teaspoon ground black pepper
• 1/2 teaspoon fine salt
• 5 lemon slices
• 1 bay leaf

Vegetables

• 2 large potatoes, thinly sliced
• 1 large onion, sliced into rounds

Directions

1. Preheat the oven to 400°F (200°C). Mix the garlic, parsley, oregano, olive oil, black pepper, and salt and coat the salmon evenly; add the lemon slices and bay leaf.

2. Toss the potatoes with half the marinade, spread on a sheet pan, and roast for 20–25 minutes, until nearly tender.

3. Arrange the onion rounds over the potatoes and brush them with any remaining marinade.

4. Add the salmon and lemon slices over the vegetables and roast for 10–15 minutes more, until the fish reaches 145°F (63°C).

5. Bake for about 45 minutes, until the potatoes are tender and the salmon flakes easily. Serve with lemon.

Sources

1. USDA FoodData Central — April 2026 data release