Sheet Pan Lemon Herb Salmon with Asparagus and Potatoes
A flavorful and easy-to-make dinner featuring tender salmon, crisp asparagus, and roasted potatoes, all cooked together on one sheet pan for minimal cleanup. Infused with bright lemon and aromatic herbs, this meal is perfect for a weeknight.
Ingredients
- •1.5 lbs small red potatoes, quartered
- •1 lb asparagus, trimmed and cut into 2-inch pieces
- •4 (6 oz) salmon fillets, skin on or off
- •3 tbsp olive oil, divided
- •2 cloves garlic, minced
- •1 tsp dried oregano
- •1/2 tsp dried thyme
- •1/4 tsp black pepper
- •1/2 tsp salt, plus more to taste
- •1 lemon, half thinly sliced, half for juice
- •Fresh parsley, chopped, for garnish (optional)
Dietary Info
Instructions
- 1
Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup.
- 2
In a large bowl, toss the quartered potatoes with 1 tablespoon of olive oil, 1/4 teaspoon salt, and 1/8 teaspoon black pepper. Spread them in a single layer on one side of the prepared baking sheet. Roast for 15 minutes.
- 3
While potatoes are roasting, prepare the herb mixture. In a small bowl, combine the remaining 2 tablespoons of olive oil, minced garlic, dried oregano, dried thyme, 1/4 teaspoon salt, and 1/8 teaspoon black pepper.
- 4
After the potatoes have roasted for 15 minutes, remove the baking sheet from the oven. Add the asparagus to the other side of the baking sheet. Place the salmon fillets in the center. Drizzle the herb mixture evenly over the salmon and asparagus. Top each salmon fillet with a lemon slice.
- 5
Return the baking sheet to the oven and bake for another 10-15 minutes, or until the salmon is cooked through and flakes easily with a fork, and the asparagus is tender-crisp. The internal temperature of the salmon should reach 145°F (63°C).
- 6
Remove from oven. Squeeze fresh lemon juice over the entire dish and garnish with fresh chopped parsley, if desired. Serve immediately.
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