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Baked Salmon and Potatoes with Patatas Bravas Sauce Recipe

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Baked Salmon and Potatoes with Patatas Bravas Sauce combines tender salmon, golden roasted potatoes, and a smoky, tangy tomato sauce inspired by Spanish patatas bravas. Fresh lemon and parsley brighten this satisfying dinner that is ready in about 45 minutes.

Ingredients

  • 4 salmon fillets, about 6 ounces each
  • 1 1/2 pounds baby potatoes
  • 3 tablespoons extra-virgin olive oil, divided
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • 1 teaspoon salt, divided
  • 1/2 teaspoon freshly ground black pepper
  • 1 lemon
  • 2 tablespoons chopped fresh parsley
  • 1 tablespoon extra-virgin olive oil
  • 1 small yellow onion, finely chopped
  • 2 garlic cloves, minced
  • 1 tablespoon tomato paste
  • 1 cup crushed tomatoes
  • 1 teaspoon smoked paprika
  • 1/4 teaspoon cayenne pepper, or to taste
  • 1/2 teaspoon sugar, optional
  • 1 teaspoon red wine vinegar
  • 1/4 teaspoon salt, or to taste
  • Freshly ground black pepper, to taste

Instructions

  1. Preheat the oven to 425°F (220°C) and line a large rimmed baking sheet with parchment paper or lightly grease it with olive oil.
  2. Cut the baby potatoes in half, or cut larger potatoes into evenly sized bite-sized pieces.
  3. Place the potatoes on the baking sheet and toss with 2 tablespoons olive oil, smoked paprika, garlic powder, about half of the salt, and black pepper.
  4. Arrange the potatoes cut-side down and roast for 20 to 25 minutes, until beginning to turn golden and tender.
  5. Meanwhile, make the bravas sauce by heating 1 tablespoon olive oil in a small saucepan over medium heat.
  6. Add the onion and cook for 4 to 5 minutes, stirring occasionally, until softened.
  7. Add the garlic and cook for about 30 seconds, then stir in the tomato paste, smoked paprika, and cayenne pepper.
  8. Cook for about 1 minute, then add the crushed tomatoes, optional sugar, salt, and black pepper.
  9. Reduce the heat and simmer gently for about 10 minutes, stirring occasionally, until slightly thickened.
  10. Stir in the red wine vinegar, taste, and adjust the salt, smoked paprika, or cayenne as needed.
  11. Leave the bravas sauce slightly chunky or carefully blend until smooth, if preferred.
  12. Pat the salmon dry and rub with the remaining tablespoon of olive oil. Season with the remaining salt, black pepper, and additional smoked paprika if desired.
  13. After the potatoes have roasted for 20 to 25 minutes, turn them and move them aside to create space for the salmon.
  14. Place the salmon fillets on the baking sheet and return the pan to the oven.
  15. Bake for another 10 to 14 minutes, depending on the thickness of the salmon, until it reaches the desired doneness and a safe internal temperature.
  16. Squeeze fresh lemon juice over the salmon and sprinkle the salmon and potatoes with chopped parsley.
  17. Serve the salmon with the crispy potatoes and warm patatas bravas sauce.

Notes

  • For extra heat, increase the cayenne in the bravas sauce and add red pepper flakes to the salmon.
  • Serve with garlic aioli for a cool, creamy contrast to the spicy bravas sauce.
  • Baby potatoes can be replaced with evenly cubed sweet potatoes.
  • Bell peppers, zucchini, cherry tomatoes, or asparagus can be added to the baking sheet, adding quick-cooking vegetables later in the roasting process.
  • For a mild bravas sauce, omit the cayenne and use smoked paprika for flavor without significant heat.
  • Increase the smoked paprika or combine sweet and hot smoked paprika for a more intensely smoky sauce.
  • Store salmon, potatoes, and bravas sauce separately in airtight containers in the refrigerator for 3 to 4 days.
  • Reheat potatoes in a 400°F (200°C) oven or air fryer to restore their crisp exterior.
  • Reheat salmon gently in a covered baking dish at a low temperature to help prevent it from drying out.
  • Warm the bravas sauce separately over medium-low heat, adding a splash of water if it becomes too thick.

Nutrition

Find it online: https://thefamilycooking.com/baked-salmon-and-potatoes-with-patatas-bravas-sauce-recipe/