Salmon & Potato Casserole with Citrus-Herb Vinaigrette

Course Main Dish
Cuisine Seafood


  • 1.5-2 lbs salmon fillet
  • salt & pepper to taste
  • 1 lbs potatoes thinly sliced
  • 1/4 cup olive oil
  • 1 tbsp olive oil
  • 1-2 lemons
  • 12 pitted black olives
  • 2 tbsp fresh lemon juice
  • 1 tbsp fresh orange juice
  • 2 tbsp fresh basil chopped
  • 1 tsp fresh thyme leaves


  • Preheat oven to 425 degrees F. Season the salmon fillet with salt and pepper on both sides. Place the thinly sliced potatoes in a single layer into a casserole dish. Drizzle 1 tablespoon of the olive oil over the potatoes and sprinkle with salt and pepper; roast in the oven for 20 minutes.
  • Remove from oven and layer half the lemon slices over potatoes. Lay the fillet over the lemon slices, top with remaining lemon slices and olives, and return to oven. Reduce oven temperature to 250 degrees F and roast until salmon and potatoes are cooked through -- about 1 hour.
  • Whisk the remaining olive oil, lemon juice, orange juice, and remaining salt in a small bowl. Stir in the basil and thyme and drizzle over the warm salmon. Serve immediately.
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