Sheet Pan Lemon Herb Salmon with Roasted Asparagus and Potatoes
Equipment
- Sheet pan
- Mixing bowl
- Oven
Ingredients
- 4 salmon fillets (about 6 ounces each)
- 1 pound baby potatoes, halved
- 1 bunch asparagus, trimmed
- 3 tablespoons olive oil
- 2 cloves garlic, minced
- Zest and juice of 1 lemon
- 2 tablespoons chopped fresh parsley
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Lemon slices for serving
Instructions
- Preheat the oven to 425°F and line a large sheet pan with parchment paper or foil.
- In a bowl, toss the halved potatoes with 2 tablespoons olive oil, minced garlic, salt, and pepper. Spread them in a single layer on the sheet pan.
- Roast the potatoes for 15 minutes. Remove the pan from the oven and push the potatoes to one side.
- Add the asparagus to the empty space on the pan and drizzle with the remaining tablespoon of olive oil. Season lightly with salt and pepper.
- Place the salmon fillets on the pan. Stir together the lemon zest, lemon juice, parsley, and oregano, then brush this mixture over the salmon.
- Return the pan to the oven and roast for 12 to 15 minutes, until the salmon flakes easily and the vegetables are tender.
- Serve hot with lemon slices on the side.
Notes
Cut the potatoes into similar sizes so they cook evenly. If your asparagus spears are thick, add them at the same time as the potatoes. Leftovers keep in the fridge for two days and reheat well in a 350°F oven for a few minutes.
Course: Main Course
Cuisine: Mediterranean
Equipment: Sheet pan, Mixing bowl, Oven
Cuisine: Mediterranean
Equipment: Sheet pan, Mixing bowl, Oven