Glazed Salmon with Roasted Seasoned Potatoes and Vegetables

This is great meal for when you’re feeling like a ‘meat and potato’ type of meal without the meat! Make sure to use fresh wild salmon from a sustainable source (check out this post by for some tips on buying seafood). We were out of propane so I made this in the oven, but you could easily throw it on the BBQ!

Glazed Salmon with Seasoned Roasted Potatoes

Yield: 2 meals


  • 2 portions of fresh wild salmon
  • 2-6 organic red potatoes (depending on size), washed and chopped into bit sized pieces, leave the skin on
  • Grape seed oil to cover potatoes
  • 1 small onion, diced
  • Your favorite side vegetable – cooked the way you likey!

Salmon marinade:

  • 1 tsp grape seed oil
  • Juice from ¼ on a lemon
  • 1 tsp organic wheat-free tamari
  • Sprinkle of sea salt and pepper

Potato seasoning:

  • ¼ tsp paprika
  • ¼ tsp turmeric
  • ¼ tsp sea salt
  • Sprinkle of pepper


Whisk together the marinade ingredients and pour oven salmon in an oven safe glass dish. Let marinade in the fridge for about 30 minutes.

Meanwhile, cover potatoes and onion with grape seed oil on a baking sheet. Combine seasoning ingredients and sprinkle over potatoes. Make sure all of them get a nice generous coating. Mix it all up to get the flavors evening distributed. Bake for about 30-45 mins on 350 degrees, flipping it every 10-15 minutes.

When potatoes are soft but not too crispy yet, add the salmon to the oven. Cook for 8-12 minutes, depending on how thick your salmon is, flipping it half way through. Please – don’t overcook your salmon! I used to make this mistake for years, and would force myself to eat dry, flavourless salmon thinking that was just the way it was. The worst thing you can do is over cook it! It should be supper moist and flake apart with a fork.

Remove cooked salmon from oven and finish the potatoes on broil for a few minutes until nice and crispy golden brown, check often and make sure they don’t burn!

Serve with your favorite veggies and/or a side salad – we had steamed organic corn and green beans from our garden topped with a little coconut oil and sea salt and pepper :)

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