slow roasted salmon with baby potatoes and goddess sauce

Name: slow roasted salmon with baby potatoes and goddess sauce
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: American
Ingredients: 1 pound baby potatoes, halved if large; ⅓ cup plus 2 tbsp extra virgin olive oil; Fine pink Himalayan salt and freshly; ground black pepper; Juice of 2 lemons; 1 tablespoon raw honey; 2 teaspoons smoked paprika; 2 teaspoons ground cumin; 1 to 2 teaspoons crushed red pepper flakes; 1 (2-pound) salmon fillet; 3 Persian cucumbers, chopped; 4 ounces feta cheese cubed or crumbled; Goddess' Sauce (storebought or homemade); Roughly chopped fresh dill and fresh; basil leaves, for serving

5 steps

Prep:15minCook:35min

From her half baked harvest every day cookbook

Updated at: Thu, 17 Aug 2023 03:47:39 GMT

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Ingredients

4 servings

1 poundbaby potatoes

halved if large

⅓ cupextra virgin olive oil

1 tablespoonraw honey

2 teaspoonssmoked paprika

2 teaspoonsground cumin

1 teaspoonscrushed red pepper flakes

1 x 2 poundsalmon fillet

3Persian cucumbers

chopped

4 ouncesfeta cheese

cubed or crumbled

Goddess' Sauce

storebought or homemade

Instructions

Step 1

Preheat the oven to 425°F.

Step 2

On a rimmed baking sheet, toss the potatoes with 2 tablespoons of the olive oil. Season with salt and pepper. Roast until tender (about 25 minutes)

Step 3

Meanwhile, in a small bowl, combine the remaining olive oil with the lemon juice, honey, paprika, cumin, red pepper flakes, and a pinch of salt and pepper

Step 4

Remove the potatoes from the oven and reduce the oven temperature to 300 degrees F. Push the potatoes to one side of the baking sheet and add the salmon (skin-side down if leaving the skin on) to the other side. Pour the olive oil sauce all over the salmon. Bake until the salmon reaches your desired doneness, 10-20 minutes more.

Step 5

To serve, arrange the potatoes, salmon, cucumbers, and feta on plates. Drizzle any oil left in the pan over the top. Dollop the goddess sauce onto the potatoes and salmon. Sprinkle with the dill and basil and serve.