Salmon with Roasted Fingerling Potatoes and Snap Peas
This hearty salmon hash with poached eggs is sure to brighten your morning!
- Serving Size: 2
- Prep Time: 15 minutes
- Cook Time: 15 - 20 minutes
Preparation Instructions
1. Preheat the oven to 425 degrees. Roast potatoes on a sheet pan in olive oil for 15 minutes.
2. Lower the oven temperature to 375 degrees and add the salmon to the sheet pan.
3. Continue cooking salmon and potatoes for 15-20 minutes, until fish is cooked through and potatoes are golden brown on the outside and soft on the inside.
4. Season with salt and pepper to taste.
5. Divide the salmon, potatoes and snap peas between two plates.
Ingredients
- 1 pack (2 filets total) of Morey’s Lemon Herb Wild Salmon
- 8 oz rainbow fingerling potatoes, cut in half lengthwise
- 1 tablespoon olive oil
- Salt and pepper to taste
- 1 cup snap peas, steamed
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