Recipes Jacob's Grilled Cajun Salmon with Roasted Fingerling Potatoes 4.7 (6) 6 Reviews 3 Photos Grilled Cajun salmon with roasted fingerling potatoes is a quick and easy dinner to prepare for date night that looks very elegant and fresh. This recipe was prepared in a Panasonic CIO and appears on an episode of the Dinner Spinner TV Show on The CW! Recipe by Jacob Welshans Published on September 7, 2016 Save Saved! View All Saved Items Rate Print Share Share Tweet Pin Email Add Photo 3 3 3 Prep Time: 15 mins Cook Time: 30 mins Total Time: 45 mins Servings: 2 Yield: 2 servings Jump to Nutrition Facts Ingredients 2 tablespoons olive oil, divided, or as needed 1 pound fingerling potatoes 2 teaspoons garlic powder, divided salt and ground black pepper to taste 2 (6 ounce) skin-on salmon fillets 2 teaspoons seafood seasoning (such as Old Bay®), or to taste ¼ cup butter, at room temperature 1 tablespoon chopped fresh thyme 1 tablespoon chopped fresh sage 1 tablespoon olive oil, or to taste ½ lemon, juiced, or to taste 1 package microgreens Directions Preheat oven to 450 degrees F (230 degrees C). (If using a countertop induction oven, use "Auto-Cook" option 2. Choose setting and enter fish weight.) Pour 1 tablespoon olive oil over fingerling potatoes in the bowl. Season with 1 teaspoon garlic powder, salt, and pepper; toss to combine. Rub 1 1/2 teaspoon olive oil over each salmon fillet. Season each with 1 teaspoon seafood seasoning. Arrange salmon, skin-side up, in center of a cast iron skillet or baking dish. (Place salmon on the grill pan if using countertop induction oven.) Bake in the preheated oven until bottom of salmon is lightly browned, 4 to 5 minutes. Flip salmon and continue cooking until fish flakes easily with a fork, 10 to 15 minutes. (For countertop induction oven, cook on medium-high grill setting for 1 1/2 minutes with skin side up. Flip and grill salmon until fish flakes easily with a fork, 2 1/2 to 3 minutes more.) Heat cast iron skillet over medium-high heat; cook and stir potatoes until browned and cooked through, 15 to 20 minutes. Combine remaining 1 teaspoon garlic powder, butter, thyme, and sage in a small microwave-safe bowl. Heat in the microwave until butter is melted, 20 to 30 seconds. Mix well. Pour over cooked potatoes. Whisk 1 tablespoon olive oil and lemon juice together in a bowl until dressing is well mixed. Toss microgreens and dressing together in a bowl. Place salmon on serving plates; garnish with micro greens. Serve potatoes alongside. I Made It Print Nutrition Facts (per serving) 831 Calories 55g Fat 46g Carbs 41g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 2 Calories 831 % Daily Value * Total Fat 55g 70% Saturated Fat 19g 96% Cholesterol 154mg 51% Sodium 868mg 38% Total Carbohydrate 46g 17% Dietary Fiber 9g 30% Total Sugars 2g Protein 41g Vitamin C 25mg 127% Calcium 118mg 9% Iron 4mg 20% Potassium 1321mg 28% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved