Sheet Pan Salmon & Potato Wedges

1. 1
   prep

   Preheat the oven and prep the sheet pan.

   1.Preheat oven to 425°F (220°C) with rack in the middle position.

   2.Line a large rimmed sheet pan with parchment paper or lightly grease it.
2. 2
   prep

   Season the potato wedges.

   1.Cut potatoes lengthwise into wedges about ½-inch thick.

   2.In a large bowl, toss wedges with 2 tablespoons olive oil, garlic powder, smoked paprika, oregano, half the salt, and the black pepper until evenly coated.

   TIPKeep the wedges evenly sized so they roast at the same rate.
3. 3
   bake · ~20 min

   Start roasting the potatoes.

   1.Spread potato wedges in a single layer on one half of the sheet pan.

   2.Roast for 20 minutes, until they start to soften and edges begin to brown.

   TIPDon't crowd the potatoes — give them space to crisp up.
4. 4
   prep

   Season the salmon while potatoes roast.

   1.Pat salmon fillets dry with paper towels.

   2.Rub fillets with remaining 1 tablespoon olive oil and sprinkle with remaining salt.

   3.Let salmon sit at room temperature until potatoes are ready.
5. 5
   assemble

   Add salmon to the sheet pan.

   1.Pull the sheet pan from the oven and push potatoes slightly to the side.

   2.Place salmon fillets skin-side down on the empty half of the pan, leaving space between each piece.
6. 6
   bake · ~15 min

   Bake until salmon is cooked through and potatoes are crisp.

   1.Return sheet pan to the oven and bake 12-15 minutes.

   2.Salmon is done when it flakes easily with a fork and internal temperature reaches 145°F (63°C) at the thickest part.

   3.Potato wedges should be golden brown and crisp on the edges.

   TIPIf potatoes need more browning, remove salmon to a plate and continue roasting potatoes an extra 5 minutes.
7. 7
   garnish

   Finish with lemon and parsley, then serve.

   1.Squeeze fresh lemon juice over the salmon and potatoes.

   2.Scatter chopped parsley on top and serve immediately.

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