Salmon and Potatoes with a Mediterranean Aroma: Simple and elegant recipe for Oven or Air Fryer, very good.
Tired of the usual dinner? If you are looking for a flavorful and healthy one-pot meal that won’t keep you trapped in the kitchen for hours, you’re in the right place!
This recipe for Salmon with Potatoes and Mediterranean Dressing is the perfect answer. It’s a true tribute to simplicity and taste, where the softness of the salmon matches the sweetness of the potatoes and the explosion of flavor from cherry tomatoes, capers, pine nuts, and the sweet and sour note of raisins.
Use salmon steaks or whole fillets, as you prefer! And if salmon is not for you, you can replace it with cod fillet, sea bass, or even diced chicken breast.
Feel free to switch the potatoes and cherry tomatoes with the vegetables you have available, like zucchini, bell peppers, or green beans.
This dish is the perfect synthesis between practicality and elegance, making it ideal not only for a quick lunch or dinner with friends but also for important occasions or holiday menus, such as Christmas Eve.
It is light, balanced and always makes a great impression at the table!
And its versatility will simplify your life:
You can easily prepare it with exceptional results both in the traditional oven and in the modern and very fast air fryer.
Moreover, you can assemble all the ingredients well in advance and leave them in the fridge, ready to be cooked just at the last moment. A true party saver!
The Salmon and Potatoes with Mediterranean Aroma can be cooked both in the traditional ventilated oven or in the air fryer: the various methods are described in the recipe.
But one thing is certain: the result will always be delicious!
- Difficulty: Easy
- Cost: Medium
- Preparation time: 20 Minutes
- Portions: 4 People
- Cooking methods: Electric oven, Air frying
- Cuisine: Italian
- Seasonality: All seasons
- Energy 679.73 (Kcal)
- Carbohydrates 39.52 (g) of which sugars 12.08 (g)
- Proteins 42.01 (g)
- Fat 41.00 (g) of which saturated 9.01 (g)of which unsaturated 21.17 (g)
- Fibers 4.94 (g)
- Sodium 1,078.25 (mg)
Indicative values for a portion of 400 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
Salmon and Potatoes with a Mediterranean Aroma
- 2 fillets salmon (4 steaks or 2 fillets of about 7 oz each. If you don't like salmon, you can use cod fillets, sea bass, or diced chicken breast.)
- 4 potatoes (large)
- 200 g cherry tomatoes (cherry, date)
- as needed green cherry tomatoes (They add a pleasant touch of acidity. optional)
- 1 tablespoon capers in salt (Remember to rinse them very well.)
- as needed black olives (They add saltiness and a touch of color.)
- 1 tablespoon raisins (It must be soaked and squeezed before use.)
- 1 tablespoon pine nuts (optional)
- as needed salt
- 1 clove garlic (whole, to be slightly crushed and added to flavor the oil.)
- extra virgin olive oil (About 4-5 tablespoons.)
- 1 bunch parsley
- as needed black pepper
Tools
- Air Fryers
- Baking Dish
- Air Fryer Paper
- Pot
Steps
Salmon and Potatoes with a Mediterranean Aroma
Peel the potatoes and cut them into uniform cubes (about 1 inch). Place them in a pot with salted cold water and bring to a boil.
From the moment the water boils, let the potatoes cook for 5 minutes. They should soften slightly but remain firm in the center.
Immediately drain the potatoes and let them cool for a couple of minutes, ensuring they are well dried.
In a large bowl, combine the blanched potatoes, halved cherry tomatoes, desalted capers, olives, soaked and squeezed raisins, and most of the pine nuts.
Season everything with extra virgin olive oil, salt, pepper, and some chopped parsley.
Gently mix to combine all flavors.
Take the salmon steaks or fillets, pat them dry with paper towels, and brush them with a little oil. Lightly salt and pepper the surface.
Transfer the potato and seasoning mix into a baking dish lined with parchment paper, spreading evenly.
Place the salmon steaks or fillets on top of the potatoes.
Bake in a preheated static oven at 374°F for about 15-20 minutes. The exact time will depend on the thickness of the salmon.
Bake in a preheated ventilated oven at 356°F for about 15-18 minutes. The ventilated heat will ensure a more golden and crispy crust on the potatoes in less time.
It will be cooked when the flesh is light pink and flakes easily.
Cooking in the air fryer
If your air fryer is large enough, arrange the seasoned potatoes in the basket in a single layer or two not too compact layers.
Start cooking the potatoes at 356°F for 10 minutes (they should become crunchy).
Then add the salmon steaks on top of the potatoes and continue cooking at 356°F for another 8-10 minutes.
Remove from the oven, sprinkle with fresh chopped parsley, and serve immediately.
Enjoy your meal!
Tips
For a touch of luxury (perfect for the holidays), add some chopped pistachios or almonds to the breadcrumb mix.
If there are leftovers, you can store the fish and potatoes in an airtight container in the refrigerator for up to 1 day.
Reheat: Avoid the microwave, which would soften the crust. To regain the crunchiness, reheat the dish in a traditional oven at 320°F for 5-7 minutes or in an air fryer at 338°F for 3-4 minutes.
If you don’t use garlic, try adding a pinch of dried oregano or some fresh rosemary leaves finely chopped along with the parsley to intensify the Mediterranean aroma.
Those who love strong flavors can add a pinch of chili powder or a small piece of fresh chili to the seasoning oil.
Notes
For even crispier potatoes, make sure not to overcrowd the baking dish. Spread the potatoes in a single layer, if possible.
Curiosities
For a structured dish with rich nuances like this (where the fattiness of the salmon combines with Mediterranean and sweet and sour flavors), the winning choice is a structured, fresh, and aromatic white wine or an elegant rosé. The goal is to “cleanse” the palate without overpowering the aromas.
Gewürztraminer (Alto Adige): Its pronounced aromaticity and spicy note pair splendidly with the complexity of Mediterranean seasonings.
Vermentino from Sardinia or Gallura: Fresh, savory, with hints of Mediterranean scrub. It’s a pairing of geographical and flavor harmony.
Chardonnay (not aged in wood or with a light aging): A more classic choice that offers body without being too invasive.
Fiano di Avellino: Structured, fresh, with a pleasantly aromatic finish.
Rosé from Salento (like a Five Roses): It has the right acidity and body to support the dish without covering it.
Cerasuolo d’Abruzzo: A more structured rosé that pairs well with the richness of baked salmon.
Suggestions for other recipes
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FAQ (Questions and Answers)
Instead of salmon, what do you recommend?
If you choose cod or sea bass (white fish), keep in mind they cook slightly faster than salmon. Reduce the cooking time and check the texture.
If I use meat instead of fish?
If you use diced chicken breast, mix it directly with the potatoes and vegetables before cooking. The cooking times will be similar to those of salmon (about 18-20 minutes).
Can I use squid or calamari?
Squid or Calamari (Rings/Tentacles): They are an excellent Mediterranean alternative! As their meat is more tenacious, they require a longer cooking time, around 25-30 minutes at 356°F (ventilated). If you use them, we recommend cutting them into not too thin pieces and mixing them well with the potatoes and seasoning.
