Sheet Pan Salmon with Roasted Asparagus and Potatoes

Ingredients

• 4 6-oz each salmon fillets(paid link)
• 1 ½ lbs baby potatoes(paid link)
• 1 ½ lbs asparagus(paid link)
• ⅓ cup olive oil(paid link)
• 1 lemon(paid link)
• 2 tbsp fresh dill(paid link)
• 1 tsp dried parsley(paid link)
• 1 ¼ tsp salt(paid link)
• ¾ tsp black pepper(paid link)

Instructions

1. 1

   Preheat oven to 400°F.

2. 2

   Wash and cut baby potatoes into wedges. Trim the tough ends off the asparagus. Finely chop fresh dill.

3. 3

   In a large bowl, toss the potato wedges with 2 tablespoons of olive oil, 0.5 tsp salt, and 0.5 tsp black pepper. Spread in a single layer on a large baking sheet. Roast for 20 minutes.

   20 min

4. 4

   While potatoes roast, prepare the salmon and asparagus. In the same bowl (no need to wash), combine asparagus, remaining 1.5 tbsp olive oil, 0.5 tsp salt, 0.25 tsp black pepper, dried parsley, and half of the chopped dill. Toss to coat.

5. 5

   Pat salmon fillets dry. Season with remaining 0.25 tsp salt and 0.25 tsp black pepper, and the remaining chopped dill. Drizzle with a little olive oil if desired.

6. 6

   After 20 minutes of roasting the potatoes, add the seasoned asparagus and salmon fillets to the baking sheet, arranging them around the potatoes. Squeeze half of the lemon over the salmon and asparagus.

7. 7

   Return the baking sheet to the oven and roast for another 12-15 minutes, or until the salmon is cooked through and flakes easily, and the asparagus is tender-crisp.

   12 min

8. 8

   Squeeze the remaining half of the lemon over the salmon and vegetables before serving.

Perfect With