Ingredients
- 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
Directions
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1
Preheat oven to 425F. Line a rimmed baking sheet pan with parchment paper.
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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.
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3
Roast for 20 minutes, shuffling them with a spatula halfway through.
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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.
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5
In a small bowl, mix the crushed “breadcrumbs”, chopped sundried tomatoes, parmesan, chopped parsley, and remaining olive oil together.
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6
Add the salmon fillets to the sheet pan with the potatoes. Spoon the breadcrumb mixture on top of each fillet.
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7
Reduce heat to 375F and bake for 15-20 minutes, until fully cooked and flaky.
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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!
