Short Description

Spiced Salmon with Potatoes and Corn is a wholesome, flavorful dish featuring tender, flaky salmon seasoned with bold spices, paired with roasted baby potatoes and sweet corn. This all-in-one meal is perfect for a balanced dinner that’s both satisfying and easy to prepare.

Why You’ll Love This Recipe

This dish delivers a complete meal in a single pan with minimal cleanup. The warm spices enhance the natural richness of the salmon, while the roasted vegetables offer complementary texture and sweetness. It’s a nutritious, quick, and versatile recipe that fits both weeknight dinners and casual entertaining.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

salmon fillets (about 6 oz each)
baby potatoes, halved
ears of corn, husked and cut into smaller pieces
olive oil
smoked paprika
ground cumin
garlic powder
salt
black pepper
fresh lemon wedges (for serving)
fresh parsley, chopped (optional, for garnish)

Directions

1. Preheat Oven:

Preheat your oven to 400°F (200°C).
Line a baking sheet with parchment paper or lightly grease it.

2. Prepare the Potatoes and Corn:

In a bowl, toss the halved baby potatoes and corn pieces with 1 tablespoon olive oil, ¼ teaspoon salt, and ⅛ teaspoon black pepper.
Spread evenly on the baking sheet and roast for 15–20 minutes.

3. Season the Salmon:

In a small bowl, combine 1 teaspoon smoked paprika, ½ teaspoon ground cumin, ½ teaspoon garlic powder, ¼ teaspoon salt, and ⅛ teaspoon black pepper.
Pat the salmon fillets dry and rub both sides with the remaining 1 tablespoon olive oil.
Sprinkle the spice mixture evenly over each fillet.

4. Add Salmon to the Pan:

After the vegetables have roasted for 15–20 minutes, remove the baking sheet from the oven.
Gently nestle the salmon fillets among the potatoes and corn.
Return the sheet to the oven and roast for another 12–15 minutes, or until the salmon flakes easily with a fork and the vegetables are tender.

5. Serve:

Serve the salmon and vegetables with fresh lemon wedges and a sprinkle of chopped parsley, if desired.

Servings and Timing

Servings: Serves 4
Total Time: About 35–40 minutes including prep and cooking

Variations

Add Vegetables: Include green beans, cherry tomatoes, or zucchini for more color and nutrition.
Spicy Kick: Add a pinch of cayenne or red pepper flakes to the spice rub.
Herb Swap: Use fresh dill or thyme in place of parsley for a different flavor.
Citrus Glaze: Mix lemon juice and a bit of honey or mustard for a quick glaze to brush over the salmon before roasting.

Storage/Reheating

Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
Freezing: Freeze cooked salmon and vegetables separately for up to 1 month.
Reheating: Reheat in a 350°F oven for 10–12 minutes or microwave in short bursts until warmed through.

FAQs

Can I use frozen salmon?

Yes, thaw completely and pat dry before seasoning and baking.

What kind of potatoes work best?

Baby red or Yukon gold potatoes roast well and hold their shape.

Do I need to parboil the corn?

No, roasting fresh corn directly in the oven adds flavor and caramelization.

Can I grill this instead of roasting?

Yes, grill the seasoned salmon and vegetables over medium heat until cooked through.

What internal temperature should salmon reach?

Salmon is done when it reaches 145°F (63°C) at the thickest part.

Can I use a spice blend instead of making my own?

Absolutely—use your favorite store-bought seafood or Cajun seasoning.

How do I keep the salmon moist?

Avoid overcooking and be sure to coat with oil before seasoning.

What can I serve with this dish?

A side salad, steamed green vegetables, or a light grain like quinoa pairs well.

Can I make this in a skillet instead?

Yes, sauté the vegetables until tender, then pan-sear the salmon or finish it in the oven.

Is this recipe healthy?

Yes, it’s rich in protein, omega-3 fatty acids, and fiber, making it a balanced meal.

Conclusion

Spiced Salmon with Potatoes and Corn is a vibrant, satisfying dish that offers a perfect combination of bold flavors, balanced nutrition, and simple preparation. Ideal for busy evenings or relaxed gatherings, this meal showcases how healthy food can also be delicious and comforting.

Spiced Salmon with Potatoes and Corn

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Author: Olivia
Total Time: 45 minutes
Yield: 4-servings
Diet: Gluten Free

Print Recipe

Description

This Spiced Salmon with Potatoes and Corn is a flavorful, healthy, and easy weeknight dinner. Featuring perfectly roasted salmon, seasoned baby potatoes, and sweet corn, it’s a one-pan meal that delivers bold taste with minimal cleanup. Keyword: spiced salmon with potatoes and corn

Instructions

Preheat Oven:
Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper or foil.
Prepare Potatoes and Corn:
Toss halved baby potatoes and corn pieces with 1 tablespoon olive oil, half of the spices (paprika, cumin, garlic powder, salt, pepper), and spread on the baking sheet. Roast for 20 minutes.
Season Salmon:
While vegetables are roasting, rub the salmon fillets with the remaining olive oil and spices.
Add Salmon to Pan:
After 20 minutes, remove the sheet pan and nestle the seasoned salmon among the potatoes and corn.
Finish Baking:
Return to the oven and bake for another 12–15 minutes, or until salmon flakes easily with a fork and vegetables are tender.
Serve:
Garnish with fresh parsley and serve with lemon wedges on the side.