Lemon-Baked Salmon with Roasted Potatoes

Here’s the deal: I really believe you need a cast iron skillet for this. There are some recipes that call for one when you don’t really need one, but I would say this is required unless you absolutely positively cannot get your hands on one. Then just make sure your skillet is oven-proof!

Preheat oven to 400 F. Heat the oil in a skillet over medium heat until very hot. Meanwhile clean, skin and cube the potato. When the oil is hot add the potato cubes to it and immediately sprinkle with seasoned salt. Saute for a few minutes to let the exterior of the cubes get nice and brown, then lower the heat and let it cook for about 5-10 minutes until the potatoes are tender.

While they are cooking, season the salmon very lightly with salt and pepper. Slice the lemon in half and cut 1-2 slices from each half. Place the slices on the salmon. When the potatoes are tender move them to the outside of the pan and place the salmon fillets in the middle. Slide the whole thing into the oven at 400 F for about 8-10 minutes. Remove from oven when the fish is flaky and tender.

Squeeze the remaining lemon juice on top of the salmon and potatoes. Serve while hot.