Description
This balanced and nutritious Mediterranean-inspired meal features tender salmon fillets, perfectly roasted baby potatoes, and vibrant asparagus. By roasting everything on a single sheet pan, the juices from the lemon and fresh herbs infuse the dish with complex flavors, making it an ideal choice for busy households seeking a high-quality protein dinner with minimal cleanup.
Ingredients
4 salmon fillets (6oz each)
3 tablespoons extra virgin olive oil
2 large lemons, sliced into thin rounds
4 cloves garlic, minced finely
1/4 cup fresh herbs (dill, parsley, or oregano), chopped
1 pound baby potatoes, halved
1 bunch asparagus, trimmed
1 teaspoon sea salt
1/2 teaspoon freshly cracked black pepper
Instructions
Preheat your oven to 400 degrees Fahrenheit.
Line a large heavy-duty baking sheet with parchment paper.
Toss the halved baby potatoes with one tablespoon of olive oil, salt, and pepper.
Spread the potatoes on one side of the tray and roast for 10 minutes.
Remove the tray from the oven and arrange the salmon fillets and asparagus alongside the potatoes.
Whisk the remaining olive oil, minced garlic, and fresh herbs together in a small bowl.
Drizzle the herb mixture over the salmon, asparagus, and potatoes.
Top the salmon fillets with lemon rounds.
Return the tray to the oven and roast for an additional 10 to 12 minutes until the salmon is opaque and flakes easily and the vegetables are tender.
Notes
Ensure the potatoes are cut into uniform halves to guarantee even cooking. You can swap herbs based on availability; fresh dill pairs exceptionally well with salmon. Store leftovers in an airtight container in the refrigerator for up to 2 days.
- Prep Time: 10
- Cook Time: 20
- Category: Dinner
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 fillet with vegetables
- Calories: 480
- Sugar: 2g
- Sodium: 450mg
- Fat: 22g
- Saturated Fat: 4g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 38g
- Cholesterol: 95mg