Once you try this recipe, you would definitely want to try it over and over again.

Once you try this recipe, you would definitely want to try it over and over again.

It’s one of those recipes where you would need to stick it on your kitchen door.

Hello, hello, hello, beautiful people. How’s it going?

Why You’ll Love This

Once you try this recipe, you would definitely want to try it over and over again.

It’s one of those recipes where you would need to stick it on your kitchen door.

Trust me, I’m going to love everything on here.

This video is just like a guide for you, but trust me, it is so so good.

If you’ve never ever tried lemon juice on crispy or any roasted or big potato, you should give it a try.

Yes, I love crispy salmon with the skin on.

It is so thick, very, very thick, just imagine how tasty this is going to be like. I’m so excited, guys.

I love zucchini and whenever I make it, I always make it to be very, very crunchy and not overcooked.

If you have never ever tried this combo, this signature marinade and the gravy, oh my lord, lord, lordy, lordy, you should go for it.

I love my salmon with the skin, I’ll see how crispy that is, oh, my lord, it’s going to be so so good.

Ingredients

For the potatoes:

• little potatoes
• olive oil
• one whole lemon zest
• Italian blend
• garlic powder
• Himalayan pink salt
• freshly cracked pepper
• at least a tablespoon of lemon juice

For the salmon:

• salmon with the skin on (or any fish fillet of your choice)

For the marinade:

• maple syrup
• lemon juice
• lemon zest
• chilli flakes
• Italian blend
• garlic powder
• smoked paprika
• olive oil
• salt
• black pepper

For the veggies:

• zucchini (yellow and green)
• black pepper
• lemon zest
• red wine vinegar
• olive oil
• salt (optional)

For the gravy:

• remaining marinade (one tablespoon)
• butter
• lemon juice (one tablespoon) (optional)

Instructions

1. To start off in this bowl, I have my already sliced potatoes.
2. Just cut them into cubes sizes like this.
3. Season it with some olive oil.
4. Add lemon zest.
5. Add Italian blend.
6. Add garlic powder.
7. Add salt and pepper to taste.
8. Add in freshly cracked pepper.
9. Bring in at least a tablespoon of lemon juice.
10. After perfectly seasoned, in my baking pan, I just lined up with a parchment paper.
11. Grease it with some oil spray.
12. If you don’t have oil spray, you can just pour any oil there and one really rub it like I’m doing right now.
13. Put the potatoes there.
14. Spread it out.
15. It’s going to go to the oven on big.
16. At this point, your oven is supposed to be like already preheated 400 degrees Fahrenheit.
17. The oven is got a big 400 degrees Fahrenheit for 30 minutes.
18. Make some beautiful marks on the salmon here.
19. Padra of fish to get rid of extra water or moisture.
20. To make our marinade right here, add some maple syrup.
21. Add in some lemon juice.
22. Add in some lemon zest.
23. Add in a little bit of chilli flakes.
24. Add Italian blend.
25. Add in my garlic powder.
26. Add in some smoked paprika.
27. Add in some oil in there using olive oil.
28. Add some salt and black pepper to taste.
29. Mix everything onto perfectly combine and brush on all sides of the fish.
30. Since my fish is really, really thick, let it raise maybe about five to ten minutes.
31. Save at least the tablespoon of the marinade.
32. For my veggies, put in some black pepper.
33. Add in some lemon zest.
34. Add red wine vinegar.
35. Add some olive oil.
36. Check out our potatoes after 30 minutes.
37. Shift it to the side.
38. Put in my salmon to feed in perfectly.
39. Use some oil spray on the potatoes.
40. Let it go back to the oven for 10 minutes.
41. After 10 minutes, transfer our veggies inside.
42. Veggies is going to go to the oven, same 400 degrees Fahrenheit, five minutes, not more than five minutes.
43. To make our gravy, this is one tablespoon of the remaining marinade.
44. Add in some butter.
45. If you want a little bit of kick in your gravy, you can put like one tablespoon of lemon juice.
46. Microwave that for about a minute.
47. Brush on that beautiful gravy, which we made in the microwave.
48. Transfer it and get ready to serve.

Cooking Tips

• You can use any potatoes of your choice.
• You must not use olive oil. Use any oil of your choice.
• If you don’t have Italian blend, use any dry herbs of your choice.
• If you’ve washed any of my previous recipes, you will know I never leave out garlic from my potatoes.
• You must not use the same salt. Use any sort of your choice.
• You must not use freshly cracked black pepper. Any black pepper if your choice is going to work.
• If you’ve never ever tried lemon juice on crispy or any roasted or big potato, you should give it a try.
• If you don’t have oil spray, you can just pour any oil there and one really rub it.
• If you don’t want to use salmon, use any fish feel of your choice.
• You can use salmon without the skin.
• If you have a tilapia fillet, any fillet of your choice, guys, go ahead and use it.
• is always of fish to get rid of extra water or moisture so that your seasoning is not going to like swipe off from it or like drains from it and all that.
• You can use any syrup, but if you have honey, honey is the perfect substitute for this.
• If you don’t like spicy food, you can skip that part.
• If you have any Italian blend, go ahead and use it at a time or regardless of whether it’s made or sage.
• Either of them is going to work perfect.
• If you have Italian blend, fine.
• If you don’t have smoked paprika, go ahead and use your normal or regular paprika.
• The most stress yourself. I like to bring recipes very easy and like many substances that anyone can make it.
• Any oil is going to work just fine.
• Since my fish is really, really thick, I would have seasoned and let it raise maybe about five to ten minutes.
• I want to make sure that seasoning gets right, like, right inside the fish.
• Save at least the tablespoon of the marinade because I’m going to make it, I’m going to add gravy to enjoy our dish with.
• Use any veggies with the choice, but my favorite veggies to go with grilled potato or roasted potato is zucchini.
• I love zucchini and whenever I make it, I always make it to be very, very crunchy and not overcooked.
• I won’t be using salt yet because my red wine vinegar, the kick is just okay for me.
• But if you want extra salt, you can go ahead.
• If you don’t grease it, trust me, it’s not going to shift to the one side.
• This is where you make your potatoes really crispy.
• You just need to know the appropriate times that it is going to cook.
• I love my zucchini, really, really crunchy and not over-cooked.
• That’s how I love my veggies.
• Do not over-cook your veggies.
• You can add any amount of butter.
• If you want a little bit of kick in your gravy, you can put like one tablespoon of lemon juice, but that’s optional.

Serving Suggestions

• Brush on that beautiful gravy, which we made in the microwave, and the food is really to serve.
• I’ll just put in my potatoes, crispy potatoes, bit soft and yummy.
• Next to coming, it’s my fetch, it’s still looking so crispy.

So guys, this is the end of the video, thank you so much for watching this point.

Thank you so much for watching, to meet again, bye bye, lastly, stay safe.