Simple Salmon with Roasted Potato-Vegetable Medley

Dinner can be quick, healthful and scrumptious – with little work and no stress. Cooking should be relaxing and fun after a long day. These two recipes fit the bill!

Potatoes, vegetables and salmon are simply placed on pans with myriad, fantastic flavors – then roasted to perfection and served.

An elegant meal prepared at warp speed! The secret to great, weeknight cooking is to keep it simple, using basic cooking techniques and high-quality ingredients, such as fresh fish, extra virgin olive oil and a bounty of vibrant vegetables.

The question: What to do while the food roasts – taking care of itself as it cooks to golden perfection? Have a glass of wine, stream some Chopin and put your feet up!

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Potatoes, vegetables and salmon meet their friends Spices, Herbs and Olive Oil.

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After a short time in the oven, the potatoes are crisp and crunchy on the outside and creamy inside. The caramelized peppers and onions are sweet as candy.


The salmon bakes the last 10 minutes the vegetables are in the oven. Both fish and vegetables roast to perfection at 400°F or 204°C.

The dulcet sounds and smells of the roasting onions alone whets the appetite!


The tender, rich wild salmon is luscious enjoyed atop the colorful potato-vegetable medley and finished with a squeeze of fresh, bright and piquant lemon juice.

This meal is positively toothsome; it is simple, yet satisfying. Serve with a refreshing, nutritious green salad.

What wine will you pair with this meal? Salud!


Click Here to Print Both Recipes

Colorful Roasted Potato-Vegetable Medley


1 pound small potatoes (red, yellow and purple Peruvian)

1 large red or yellow bell pepper

1 small red onion

1 Tbsp. chopped, fresh rosemary

2 Tbsp. extra virgin garlic-infused olive oil

fine salt and cracked black pepper, to taste


  • Pre-heat oven to 400°F or 204°C.
  • Mix all ingredients, through olive oil, on a large cookie sheet. Ensure that the vegetables are evenly coated in the oil.
  • Liberally sprinkle vegetables evenly with salt and pepper, to taste.
  • Bake for 30 minutes, or until the potatoes are crisp and golden and the pepper and onion is slightly caramelized.


Simple Roasted Salmon


2, 4-6 ounce wild, fresh salmon fillets

smoked paprika

red chile flakes

2 tsp. extra virgin garlic-infused garlic oil

fine salt and cracked black pepper, to taste

lemon, to taste


  • Pre-heat oven to 400°F or 204°C.
  • Evenly coat the salmon fillets in olive oil.
  • Sprinkle lightly with paprika and red chile flakes.
  • Sprinkle liberally with salt and pepper, to taste.
  • Bake for 10 minutes, until fish flakes with a fork.
  • Bake the salmon for last 10 minutes of the vegetables’ cook time.
  • Squeeze lemon juice over fish and serve atop the potato medley.


©Shanna Koenigsdorf Ward, (2013), unauthorized use and/or duplication of this material without expressed and written permission from this blog’s author, Shanna Koenigsdorf Ward, and/or owner is strictly and completely prohibited.


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31 thoughts on “Simple Salmon with Roasted Potato-Vegetable Medley

  1. “The secret to great, weeknight cooking is to keep it simple, using basic cooking techniques and high-quality ingredients, such as fresh fish, extra virgin olive oil and a bounty of vibrant vegetables.” Amen, Sister.

  2. Frankly speaking I am very lazy and I love simple recipes that i can make in the shortest time possible. This one here is a winner. I’ve bookmarked. Thanks for sharing and best wishes!

      1. ‘Simple Living’ is my philosophy today, tomorrow and evermore. I shall let you know how it turns out. My daughter doesn’t eat fish….no reason at all. She’s just a picky and slow eater. Best wishes!

  3. This is great, Shanna, a delicious meal, ready in minutes, just right for a weekday night meal. For a Mom like yourself, it’s heaven-sent. Salmon is perfect for this, too. The fillets are thick enough not to need any fuss. Stick ’em in the oven, wait 10 minutes, and dinner is served. You can’t beat that. What I liked most was that your kids apparently like this meal. That’s fantastic! So many kids refuse to touch fish — unless it’s the dreaded fish sticks — that it’s wonderful to see them eat something like roasted salmon. Score 1 for Mom! 🙂

    1. Hi, John. Thank you for all of the high-praise and encouragement! 🙂 I appreciate you stopping by.

      I agree – salmon is so very easy to make. Also, for those learning to cook, roasting fish is a great starting recipe.

      My kids adore salmon. I ate a LOT of salmon (and avocado, often together, who knows why… cravings!) when I was pregnant with Snu Magoo and Littlest Guy. This might be part of the reason that they fight over that last bite of salmon (or extra dark chocolate, for that matter – HA!). I have read that kids have a taste for what they absorbed while in utero; it seems to be true in my kids’ cases.

      Salmon takes the same amount of time or less than a fish stick… and is often less expensive per ounce than processed, frozen and packaged foods! And, obviously, healthier.

      The kids really like the veggies – expecially the sweet peppers. Roasted vegetables with natural sweetness (like carrots, too!) are generally adored by most children. This being said, my kids have never eaten fast food, so they can’t compare the roasted potatoes to deep fried ones. HA. 😉

      Have a great day! 🙂

  4. This looks beautiful Shanna! Emma and I are the only ones in our family who love fish/seafood. Emma particularly loves salmon and I am sure she would love yours. And so pretty over those gorgeous veggies!

    1. Lidia, thank you for your kind words. I am so glad that you stopped by. You and Emma could enjoy the salmon – and the other beloved family members chicken breasts. Just throw the chicken in the oven the last 20 minutes that the veggies cook; wait 10 minutes to pop in the salmon fillets. Have a great weekend with your beautiful family. 🙂

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