Baked Salmon with Asparagus and Roasted Potatoes
Flaky baked salmon served with tender asparagus and crispy roasted potatoes, creating a complete and satisfying dinner.
Ingredients
- •4 (6 oz) salmon fillets
- •1.5 lbs small red potatoes, quartered
- •1 lb asparagus, trimmed
- •3 tbsp olive oil, divided
- •1 tsp dried dill
- •1/2 tsp garlic powder
- •1/2 tsp onion powder
- •Salt and black pepper to taste
- •1 lemon, half sliced for garnish, half for juice
Dietary Info
Instructions
- 1
Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper.
- 2
In a large bowl, toss the quartered potatoes with 2 tablespoons of olive oil, garlic powder, onion powder, salt, and pepper. Spread them in a single layer on one side of the prepared baking sheet.
- 3
Roast the potatoes for 15 minutes. While potatoes are roasting, pat the salmon fillets dry with a paper towel. In a small bowl, mix the remaining 1 tablespoon of olive oil with dried dill, salt, and pepper. Rub this mixture over the salmon fillets.
- 4
After 15 minutes, remove the baking sheet from the oven. Add the trimmed asparagus to the other side of the baking sheet, tossing lightly with any remaining oil from the potatoes. Place the seasoned salmon fillets among the vegetables.
- 5
Return the baking sheet to the oven and bake for another 12-15 minutes, or until the salmon is cooked through and flakes easily with a fork, and the asparagus is tender-crisp. Garnish with fresh lemon slices and serve immediately.
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