Vera Cruz Salmon With Potato Wedges And Seasoned Vegetables Recipe

Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly oil it.

Wash the potatoes and cut into evenly sized wedges (about 8 wedges per medium potato). Pat dry with a towel to remove excess moisture.

In a large bowl, toss the potato wedges with 2 tbs olive oil, 1 tsp garlic powder, 1 tsp smoked paprika, 1/2 tsp dried thyme or oregano, 3/4 tsp salt, and 1/2 tsp black pepper until evenly coated.

Arrange the wedges in a single layer on the prepared baking sheet, cut side down where possible for crispness.

Roast in the preheated oven for 25–30 minutes, turning once halfway through, until golden brown and tender when pierced with a fork. Keep warm while you prepare the salmon and vegetables.

While the potatoes roast, prepare the vegetables: trim and slice the zucchini, bell pepper, and carrots so pieces are similar in thickness for even cooking.

Heat 1 tbs olive oil in a large skillet over medium-high heat. Add the carrots first and sauté 3–4 minutes until they begin to soften.

Add the bell pepper and zucchini to the skillet. Season with 1/2 tsp salt, 1/4 tsp black pepper, and 1/2 tbs lemon zest. Sauté another 4–5 minutes until vegetables are tender-crisp and slightly caramelized.

Stir in 1 tbs chopped parsley (optional), taste and adjust seasoning, then remove from heat and keep warm with the potatoes.

Pat salmon fillets dry with paper towels. Season both sides with 1 tsp salt, 1 tsp black pepper, 1 tsp smoked paprika, and 1 tsp dried oregano. If fillets have skin, rub a little olive oil on the skin side to help crisping.

Heat 2 tbs olive oil in a large nonstick or stainless-steel skillet over medium-high heat until shimmering.

Place salmon in the skillet, skin-side down if applicable. Cook undisturbed 3–4 minutes until the skin is crisp and the fillet is about 2/3 cooked up the sides. Carefully flip and sear the other side 1–2 minutes (depending on thickness) just to finish. Transfer salmon to a plate and tent loosely with foil to keep warm; it will finish cooking in the sauce.

In the same skillet, reduce heat to medium and add the minced garlic and sliced onion. Sauté 2–3 minutes until softened and fragrant, scraping up any browned bits from the pan.

Add the chopped tomatoes and white wine (or broth). Cook 4–5 minutes, stirring occasionally, until tomatoes begin to break down and the mixture is saucy.

Stir in the sliced roasted red peppers, halved olives, and capers. Season with 1 tsp smoked paprika, 1 tsp dried oregano, and red pepper flakes if using. Simmer gently 3–4 minutes to marry flavors.

Taste and adjust seasoning with salt and pepper as needed. Stir in 1 tbs fresh lime juice and 1 tbs chopped cilantro.

Return the salmon to the skillet nestling the fillets into the Veracruz sauce. Spoon sauce over the fish, cover briefly, and cook 1–2 minutes more until the salmon reaches desired doneness (internal temperature ~125–130°F/52–55°C for medium).

Remove from heat and let rest 1 minute. Garnish with additional chopped cilantro and a light squeeze of lime if desired.