One Pan Walnut Crusted Salmon With Greek Potatoes

One pan, or baking dish, is all it takes to make this absolutely delicious and super nutritious olive and walnut-crusted salmon with Greek potatoes! The baked potatoes are baked in a garlic and lemon broth, and the walnut crusted salmon just gets placed on top at the end until baked through. It’s really easy to pull together, and it seriously tastes amazing!

What Makes Walnut Crusted Salmon with Greek Potatoes So Great?

This has to be one of my new favorite salmon recipes because of the simplicity of it!

• The flavor of the potatoes – There is a local Greek restaurant where I live that has the most addictive Greek potatoes that I have ever had. I have to say, this recipe is a close second! I got the inspiration from Nagi at RecipeTin Eats, and only had to tweak it a little bit to make it work for this recipe!

• You only need one baking dish – Technically we also use a food processor, but the baking process only uses one baking dish! We rest the walnut crusted salmon on the Greek potatoes and it works perfectly. If you make a side veggie with this meal then it won’t be one pan, but close enough!

• The crust on the salmon is incredible – Instead of a traditional walnut crusted salmon, we process the walnuts with kalamata olives. This adds a really nice saltiness and brine to the salmon that ties into the Greek potatoes very nicely.

How To Make Salmon and Potatoes

It’s simple, yet incredibly diverse in flavors and textures. This is the type of dinner you will want to serve guests if you are looking for something easy that tastes amazing! Make sure to scroll down to the recipe card for the full list of ingredients and instructions.

1. Start by preheating the oven to 400 degrees F and preparing the potatoes. Peel the potatoes and cut them into wedges. The size of your potatoes will determine the size of the wedges, just do the best you can. Doesn’t have to be perfect.

2. Place them in a 17×10 inch baking dish, and toss in the chicken broth, olive oil, lemon juice, garlic, dried oregano, and salt. Mix everything together, then place the baking dish in the oven and cook the potatoes for 50 minutes.

3. While the potatoes are cooking, make the crust for the salmon. Add to a food processor the walnuts, kalamata olives, dijon mustard, lemon juice, lemon zest, garlic cloves, dried oregano, and salt. Process a few times until you get a chunky crust. Be careful not to overprocess, or you will end up with a paste.

4. Wash the salmon in cold water, feeling for bones as you rinse it. Dry the salmon off and sprinkle the tops with a small pinch of salt and pepper.

5. After the potatoes have cooked for 50 minutes, take the baking dish out of the oven. Toss the potatoes with tongs to mix them up a bit before placing each salmon filet over the top of the potatoes, skin side down. Spoon the walnut and olive mixture over the salmon and smooth it out evenly.

6. Place the baking dish back into the oven and continue to bake the potatoes and salmon until the salmon is cooked to 145 degrees F, which is anywhere from 12-20 minutes, depending on the thickness of the salmon. While the salmon is cooking, you can prepare any other vegetable side that you would like to have (I did broccoli rabe in a skillet on the stovetop with a little olive oil, salt, and pepper).

7. When the salmon is cooked through, take the baking dish out of the oven. Transfer the salmon to a plate and using a slotted spoon, transfer the potatoes to the plate. You can spoon the incredibly flavorful broth over the potatoes, or freeze it to use another time as the base for a soup. Serve immediately, and enjoy!

What Sides Go With This Dish?

As I mentioned, while the salmon was baking I added a bunch of broccoli rabe to a non-stick skillet with some olive oil and a little salt and pepper and sauteed it until cooked to my liking. But you can do regular broccoli, green beans, asparagus, or something like sauteed kale or spinach. They all work great. I just recommend cooking it on the stovetop and not in the oven so it doesn’t affect the baking process of the potatoes and salmon.

How To Store Leftovers

You can store any leftover potatoes in their broth in the refrigerator for up to 3 days. The broth will solidify a little bit, so when you are ready to eat them again just pop them in the microwave for a minute or two and it will thin out.

If you have any leftover broth at the end, I highly recommend freezing it and using it as the base of a soup or for added flavor to a soup or stew. There is just so much amazing flavor in it, and the starch from the potatoes will help to thicken up whatever you add it to.

If you have any leftover salmon, store it by itself in an airtight container in the refrigerator for up to 3 days. The earlier you consume it, the better.

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