Crispy Salmon Potato Wedges
Crispy oven-baked potato wedges tossed with canned salmon and vibrant spices make for a high-protein, satisfying meal.
15 min
Prep
30 min
Cook
4
Serves
450
Calories
Macros · per serving
32g protein
40g carbs
20g fat
Ingredients
For 4 servings
- 4 russet potatoes
- 3 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 3 can canned salmon
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoon parsley
- 1 lemon
Instructions
- 1
Preheat the oven to 425°F (220°C).
- 2
Wash and slice the russet potatoes into wedges.
- 3
In a large bowl, mix olive oil, garlic powder, smoked paprika, salt, and pepper. Toss the potatoes in the mixture until well coated.
- 4
Spread the potatoes on a baking sheet in a single layer.
- 5
Bake the potato wedges for 25 minutes, turning halfway through, until they are golden and crispy.
- 6
While the potatoes are baking, drain the canned salmon and mix with chopped parsley and a squeeze of lemon juice in a separate bowl.
- 7
Once the wedges are done, remove from oven and let cool slightly.
- 8
Gently mix the salmon with the potato wedges and serve immediately with lemon wedges on the side.
Cook it this week.
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