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Oven-Roasted Salmon, Asparagus and New Potatoes

Oven-Roasted Salmon, Asparagus and New Potatoes

So good!













Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber


1 pound potatoes
small new, scrubbed clean and halved
2 tablespoons olive oil
½ pound asparagus
medium, trimmed and sliced on the diagonal, 1-inch long pieces
1 tablespoon dill weed
chopped fresh
1 strip lemon zest
1 small garlic cloves
coarsely chopped
½ teaspoon salt
1 x black pepper
freshly and gournd
2 each salmon steaks
10 oz each, cut about 1-inch thick
1 each lemon
cut into large wedges


Preheat oven to 400°F.

In a large, shallow baking dish (10x14 inch) coat the potatoes with olive oil.

Arrange the potatoes, cut side down, in the baking dish and roast for 10 to 12 minutes, until the potatoes begin to brown on the bottom.

Turn the potatoes over and roast another 10 minutes until browned on top.

Remove the baking dish from the oven.

2 In a medium bowl, toss the asparagus with the chopped dill, lemon zest, garlic, salt and season with pepper to taste.

Add the asparagus mixture to the potatoes and stir to combine.

3 Push the vegetables to the side of the dish to make room for the salmon steaks.

Return the baking dish to the oven and roast the salmon and asparagus for 10 to 12 minutes, or until the fish is just cooked through.

If you want, remove the skin and center bones, and arrange on individual plates before serving.

Garnish with fresh dill and lemon wedges.


* not incl. in nutrient facts


over 3 years

A delicious meal! I also added some red bell pepper to the veggie mix. I seared the salmon in a hot pan with olive oil and served it with a dill-sour cream sauce. Great flavour with great texture.

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Nutrition Facts

Serving Size 189g (6.7 oz)
Amount per Serving
Calories 17135% of calories from fat
 % Daily Value *
Total Fat 7g 10%
Saturated Fat 1g 5%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 302mg 13%
Total Carbohydrate 9g 9%
Dietary Fiber 3g 13%
Sugars g
Protein 6g
Vitamin A 9% Vitamin C 28%
Calcium 2% Iron 9%
* based on a 2,000 calorie diet How is this calculated?


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