Feb 27, 2021
Masha Baghdadi

Grilled Salmon with Butter-Garlic and Roasted Potatoes


  • 350 gr baby potatoes
  • 450 gr salmon fillet (3 skinned pieces – I used frozen from Siblou and defrosted them)
  • 1 tbs olive oil (I used oil from sun-dried tomatoes; it gives more flavor)
  • Salt & Pepper
  • 2 tbs melted butter
  • 1 tbs lemon juice
  • 2 garlic cloves, minced
  • Dried Provence herbs (I used Ducros)
  • Dried rosemary (Ducros)
  • Dried Persillade provençale (Ducros as well)


  • Wash the baby potatoes, and rub them with a dry towel to remove extra skin then cut them in half, and toss them with olive oil, salt, pepper, dried rosemary and dried persillade in a medium bowl. Mix.
  • Spread in an even layer on a medium baking pan (around 22×25 cm), and roast in a preheated oven at 205ºC for about 18 minutes until starting to soften and brown.
  • Meanwhile, combine the butter, lemon juice, garlic, salt and pepper in a small bowl.
  • Move the potatoes to the sides of the pan, emptying the space in the middle for the salmon. Place the pieces in the middle.
  • Sprinkle the salmon with salt and pepper then drizzle them with the butter mixture. Season with dried Provence herbs as well.
  • Put the pan back in the oven and bake for around 12-15 minutes until the salmon is ready. Serve.
  • You can garnish with fresh chopped parsley if available.

Bon Appetit 🙂