Roasted salmon with crispy smashed potatoes and basil lime sauce

By Camille Moore
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A simple, sort-of sheet pan dinner that’s perfect for a busy weeknight, yet special enough to serve when friends come over. Juicy salmon fillets, crispy potatoes, and a fresh and flavourful citrus-y herb sauce make for a fantastic dinner if you ask me. Serve with a simple salad on the side, and don’t be afraid to up the quantity of potatoes – they’re totally addictive. 


  • 1 cup sour cream (full fat)
  • 1 tablespoon green onion, entire stem sliced paper thin
  • 3 tablespoons fresh basil leaves, finely chopped
  • 1 lime, zest and juice
  • 1/8 teaspoon sea salt
  • 5 turns freshly cracked black pepper
  • 750grams baby Yukon gold potatoes
  • 1 tablespoon sea salt
  • Extra salt and pepper to season
  • Extra virgin olive oil
  • 4 salmon fillets (skin on or off)
  • 1/2 teaspoon sea salt
  • 5 turns freshly cracked black pepper
  • 1/4 teaspoon onion powder
  • 1/8 teaspoon cumin
  • Extra virgin olive oil


  1. To a small bowl add the sour cream, green onion, basil, lime zest and juice, salt and pepper. Stir to combine. Cover and refrigerate until needed.
  2. Preheat oven to 450°F.
  3. Brush a large rimmed baking sheet with olive oil and set aside. Add the mini potatoes and one tablespoon of the salt to a large pot and cover with water by a few inches. Bring to a boil over high heat and cook for about 25 minutes until a paring knife easily pierces and glides out of them.
  4. When the potatoes are cooked through, drain in a large colander and cool about five minutes until they’re safe to handle. Transfer potatoes to the oiled baking sheet and use a potato masher, fork, or the flat bottom of a drinking glass to gently smash each potato into about one centimeter thickness. Drizzle the smashed potatoes with olive oil, salt and pepper. Bake for ten minutes on the bottom rack, then take them out and flip.
  5. Meanwhile, combine the remaining spices and season the salmon fillets on all sides. Drizzle a baking dish or oven-safe pan with olive oil and lay the salmon fillets. Place the now flipped potatoes back onto the bottom oven rack, and the salmon on the middle. Bake together for 10-13 minutes until the salmon is cooked through and the potatoes are browned and crisp. Serve hot with the basil-lime sauce on the side.

Make-ahead tips:

  1. The basil-lime sauce can be made three to four days in advance and kept covered in the refrigerator. To save time with the potatoes, boil and press them onto an oiled baking sheet, cover with foil and refrigerate up to five days before baking. When it’s time to heat, simply drizzle them with olive oil, season with salt and pepper, and bake as detailed above.


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