Go Back
–+ servings
Three pieces of baked walnut crusted salmon over greek potatoes in a blue baking dish.

One Pan Walnut Crusted Salmon With Greek Potatoes

This recipe is a one-pan wonder, featuring tender potatoes baked in a garlic and lemon broth, topped with a savory olive and walnut-crusted salmon that's simple to prepare and bursting with flavor.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 15 minutes
Course Dinner
Cuisine American, greek
Servings 4
Calories 683 kcal

Equipment

  • 17x11 baking dish
  • Food Processor

Ingredients
  

Ingredients For The Greek Potatoes

  • 2 large yukon gold potatoes about 2 pounds
  • 1 1/2 cups chicken broth
  • 1/2 cup extra virgin olive oil
  • 1/3 cup freshly squeezed lemon juice about two small lemons
  • 8 garlic cloves, minced or pressed through a garlic presser
  • 2 tsp dried oregano
  • 1 1/2 tsp table salt

Ingredients For Walnut Crusted Salmon

  • 3 thick salmon filets about 1 1/2 pounds
  • 1/2 cup unsalted walnuts
  • 1/4 cup pitted kalamata olives, drained from their liquid
  • 1 tbsp dijon mustard
  • 2 tbsp freshly squeezed lemon juice
  • zest of one lemon about 2 tsp
  • 2 small garlic cloves
  • 1 tsp dried oregano
  • 1/4 tsp table salt

Veggie side of choice

  • I did 1 bunch of broccoli rabe, but you can do whatever veggie you enjoy and have on hand.

Instructions
 

  • Preheat the oven to 400 degrees F. Peel the potatoes and cut them into thick wedges, about 1.2" thick. The size of your potatoes will determine the length of the wedges, just do the best you can. Having equal thickness is more important than equal length.
  • Place them into a 17x10" 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 preheated oven and cook the potatoes for 50 minutes.
  • 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.
  • 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.
  • 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 filets and smooth it out evenly.
  • 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. (I usually do 18 minutes, just to be safe). 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).
  • 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 with your veggie side of choice, and enjoy!

Notes

*Nutrition facts don't include whatever veggie side you choose to use
 

How To Store Leftovers

I recommend storing 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.
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.

Nutrition

Calories: 683kcalCarbohydrates: 23gProtein: 39gFat: 49gSaturated Fat: 7gPolyunsaturated Fat: 14gMonounsaturated Fat: 26gCholesterol: 95mgSodium: 1600mgPotassium: 1361mgFiber: 4gSugar: 2gVitamin A: 139IUVitamin C: 32mgCalcium: 97mgIron: 3mg
Keyword one pan walnut crusted salmon with greek potatoes, salmon and potatoes recipe, walnut crusted salmon
Interested in the Mediterranean diet? Check out my 21-Day Mediterranean Diet Meal Plan! Take the stress out of meal planning and let me do the hard work for you!Learn More