Sheet Pan Salmon with Roasted Asparagus and Potatoes

Flaky salmon fillets roasted alongside tender asparagus and crispy potato wedges, all seasoned with lemon and herbs. A healthy and elegant one-pan meal.

By RecipeBoss

Servings

Time Required

45 min

Ingredients

4 6-oz each salmon fillets

1.5 lbs baby potatoes

1.5 lbs asparagus

0.33 cup olive oil

1 whole lemon

2 tbsp fresh dill

1 tsp dried parsley

1.25 tsp salt

0.75 tsp black pepper

* We may earn a small commission for you using these links. Thank you for supporting us!

Instructions

1
Preheat oven to 400°F.
2
Wash and cut baby potatoes into wedges. Trim the tough ends off the asparagus. Finely chop fresh dill.
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
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
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
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
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
Squeeze the remaining half of the lemon over the salmon and vegetables before serving.

Perfect With

quinoaricegreen salad