Jul 14 2026
Restaurants›First and Last Tavern Hartford›#30 Salmon Recipe

#30 Salmon Recipe

Inspired by First and Last Tavern Hartford
Time50m
Serves4

Roasted with capers, grape tomatoes, red onion, spinach & potatoes

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Ingredients

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Main Ingredients

Seasoning

Method

Preparation

  1. 1

    Preheat the Oven

    Preheat your oven to 400°F (200°C).

  2. 2

    Prepare the Potatoes

    Wash and halve the baby potatoes. In a bowl, toss them with 1 tablespoon of olive oil, salt, black pepper, and garlic powder.

  3. 3

    Prepare the Vegetables

    Slice the red onion into thin wedges and halve the grape tomatoes.

Cooking

  1. 4

    Roast the Potatoes

    Spread the seasoned baby potatoes on a baking sheet and roast in the preheated oven for 20 minutes.

  2. 5

    Add Salmon and Vegetables

    After 20 minutes, remove the baking sheet from the oven. Push the potatoes to one side and place the salmon fillets on the other side. Add the grape tomatoes, red onion, and capers around the salmon.

  3. 6

    Season and Roast

    Drizzle the remaining olive oil and lemon juice over the salmon and vegetables. Sprinkle with additional salt and pepper to taste. Return to the oven and roast for another 15-20 minutes, or until the salmon is cooked through and flakes easily with a fork.

  4. 7

    Add Spinach

    In the last 5 minutes of cooking, add the fresh spinach to the baking sheet, ensuring it wilts but does not overcook.

Serving

  1. 8

    Serve

    Remove from the oven and let rest for a couple of minutes. Serve the salmon fillets with the roasted potatoes, vegetables, and a sprinkle of additional capers if desired.

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