Sheet Pan Salmon with Burst Cherry Tomatoes and Gold Potatoes

Ingredients

• •¾ lb Yukon Gold potatoes, cut into ¾-inch cubes
• •1 cup cherry tomatoes
• •2 (6 oz each) salmon fillets, skin-on
• •4 tbsp extra-virgin olive oil, divided
• •4 cloves garlic, thinly sliced
• •½ tsp smoked paprika
• •½ tsp dried thyme
• •¼ tsp red pepper flakes
• •to taste kosher salt
• •to taste freshly ground black pepper
• •1 tbsp fresh lemon juice
• •2 tbsp fresh flat-leaf parsley, roughly chopped
• •4 thin slices lemon, for serving

Instructions

1. 1.Preheat the oven to 425°F with a rack in the center.
2. 2.Cut the potatoes into ¾-inch cubes and cut 4 thin lemon slices for serving; set both aside.
3. 3.On a large rimmed baking sheet, toss the cubed potatoes with 2 tbsp olive oil, smoked paprika, dried thyme, salt, and black pepper. Spread in a single layer and roast for 20 minutes, until beginning to turn golden.
4. 4.Remove the sheet pan from the oven. Scatter the cherry tomatoes, sliced garlic, and red pepper flakes over and around the potatoes. Toss everything gently to combine and spread back out.
5. 5.Nestle the salmon fillets skin-side down among the vegetables. Drizzle the remaining 2 tbsp olive oil over the salmon and season generously with salt and black pepper.
6. 6.Return the pan to the oven and roast for 12–14 minutes, until the salmon is just cooked through and the tomatoes have burst and are jammy.
7. 7.Remove from the oven and drizzle the lemon juice over the salmon and tomatoes. Scatter the chopped parsley over everything.
8. 8.Serve directly from the pan with the lemon slices alongside.