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  • 1 lb. Baby Yukon Potatoes, quartered
  • ½ tsp. Paprika
  • 2 tsp. All Purpose Seasoning (garlic powder, onion powder, salt, black pepper)
  • 4 tbsp. Olive Oil
  • 4 Salmon Fillets
  • 1/3 cup Sundried Tomatoes, finely chopped
  • 1/3 cup Parmesan, shredded or grated
  • 1 tsp. Fresh Parsley, or Dried Italian Herbs
  • 1 Josie’s Organics Rustic Tomato Parmesan Salad Kit
  • (Optional) Cherry Tomatoes, for serving
  • (Optional) Lemon Wedges, for serving

Servings: 4

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes


  • 1

    Preheat oven to 425F. Line a rimmed baking sheet pan with parchment paper.

  • 2

    Add the quartered potatoes the pan. Drizzle with 2 tablespoons olive oil and add the seasonings. Toss together so the potatoes are well seasoned.

  • 3

    Roast for 20 minutes, shuffling them with a spatula halfway through.

  • 4

    In a small bag, add the croutons and roasted garbanzo beans included in the salad kit. Use a wooden spatula or kitchen hammer to smash into crumb-like texture.

  • 5

    In a small bowl, mix the crushed “breadcrumbs”, chopped sundried tomatoes, parmesan, chopped parsley, and remaining olive oil together.

  • 6

    Add the salmon fillets to the sheet pan with the potatoes. Spoon the breadcrumb mixture on top of each fillet.

  • 7

    Reduce heat to 375F and bake for 15-20 minutes, until fully cooked and flaky.

  • 8

    Toss the salad greens with the vinaigrette included in the salad kit. Divide between 4 plates. Serve with the salmon and roasted potatoes. Garnish with the shredded parmesan to enjoy immediately!

A Bright Moment

A Bright Moment


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