Quick Salmon Dinner with Potatoes and Cherry Tomatoes
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- 9×13-inch/23×33 cm baking dish
- Chef's knife
- Mandoline
INGREDIENTS
- 2 medium gold potatoes, thinly sliced
- 1 large sweet potato, thinly sliced
- 4 skinless salmon fillets
- 1 cup cherry tomatoes, halved and whole
- 5 garlic cloves, peeled
- 2 cups hot water
- 1 tablespoon fish seasoning
- 1 teaspoon hawaij spice blend
- Salt and freshly ground black pepper
- ¼ cup olive oil
- ½ cup fresh herbs, parsley, dill, or cilantro, chopped
INSTRUCTIONS
- Heat the oven to 355°F (180°C) and position a rack in the lower third.
- Layer the potato and sweet potato slices in the bottom of a 9×13-inch/23×33 cm baking dish, overlapping them slightly. Arrange the salmon fillets over the top. Scatter the cherry tomatoes and garlic cloves around and over the fish.
- In a measuring cup or small bowl, combine the hot water with the fish seasoning, hawaij, a generous pinch of salt, and several grinds of black pepper. Stir until the spices dissolve. Pour the mixture evenly over the dish.
- Sprinkle the fresh herbs over the salmon and drizzle everything with olive oil. Cover the dish tightly with foil and bake on the lower rack for 40 minutes, or until the vegetables are tender and the salmon is just cooked through.
- Remove the foil and increase the oven temperature to 400°F (200°C). Continue baking for 10 minutes, until the tomatoes blister and the top is lightly browned. Serve hot, spooning the flavorful pan juices over each serving.
FAQ
What can I substitute the hawaij spice with?
You can substitute with a mix of ground cumin, turmeric, black pepper, and a pinch of cardamom or coriander. Hawaij adds a distinctive Yemeni spice blend flavor to the quick salmon dinner, but similar warm, earthy spices will still give complexity. For a more Mediterranean twist, you could use a mix of paprika, garlic powder, and dried oregano.
Can I make this quick salmon dinner spicy?
Stir chili flakes or a pinch of cayenne pepper into the spice mixture before pouring it over the fish. Another option is to add a finely chopped fresh chili or spoon a bit of harissa or chili paste over the salmon fillets before baking. These additions complement the warm notes of the hawaij without overpowering the other flavors.
How thin should I slice the potatoes and sweet potatoes?
The potatoes and sweet potatoes should be sliced very thin—ideally about 1/8 inch or 3 millimeters thick. Using a mandoline ensures uniform thickness, which helps the vegetables cook through at the same rate as the salmon. If the slices are too thick, they may stay firm or undercooked while the fish finishes baking. To test for doneness, pierce the vegetables with a fork near the end of baking—they should be completely tender before you remove the foil for browning.
What other vegetables work well in this quick salmon dinner?
Thinly sliced zucchini, fennel, carrots, or parsnips are good alternatives. Make sure whatever vegetables you choose are sliced to a similar thickness as the original potatoes so they cook evenly. Cherry tomatoes add moisture and acidity, so if you omit them, consider adding a few tablespoons of lemon juice or a splash of broth to maintain balance in the pan sauce.
How do I know when the salmon is fully cooked?
Salmon is fully cooked when it flakes easily with a fork and appears opaque throughout. In this quick salmon dinner, the fillets are gently baked under foil, which helps retain moisture. After 40 minutes, the fish should be close to done. Removing the foil and baking for 10 more minutes at a higher temperature helps add color. Use a food thermometer if unsure—the internal temperature should reach 125–130°F (52–54°C) for moist, tender salmon.
Can I make this quick salmon dinner ahead of time?
You can partially prepare this quick salmon dinner in advance by slicing the vegetables, seasoning the fish, and assembling the dish in the baking pan. Cover and refrigerate it for a few hours before baking. Fully baking and then reheating is possible, but the fish may dry out on reheating. If reheating, cover the dish with foil and warm in a 300°F (150°C) oven until heated through. For best results, enjoy it freshly baked.
Is it possible to use frozen salmon fillets?
Yes, frozen salmon fillets can be used in this quick salmon dinner, but they must be fully thawed before cooking. Thaw them overnight in the refrigerator or in a sealed bag under cold running water. Cooking frozen salmon directly in this dish is not recommended, as it releases excess moisture and can water down the spiced broth, while the fish and vegetables may cook unevenly. Pat the thawed fillets dry before assembling the dish.
Can I prepare the quick salmon dinner without aluminum foil?
While you can bake the quick salmon dinner uncovered, it’s not recommended for the first stage. The foil traps steam and ensures the potatoes and sweet potatoes become fully tender while keeping the salmon moist. Without foil, the top may brown too early, and the vegetables may remain undercooked. If you prefer to avoid foil, use an oven-safe lid or tightly fitted parchment paper to cover the dish during the first 40 minutes of baking.
What is the best way to store leftovers?
Leftovers from the quick salmon dinner should be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently in a 300°F (150°C) oven, covered with foil, until warmed through to avoid drying out the fish. Microwaving is possible but may affect the texture of the salmon and vegetables. It’s best to store the vegetables and salmon together, as the juices keep everything moist. Avoid freezing, as the texture of cooked potatoes and baked salmon can deteriorate.
