Oven-Roasted Salmon, Asparagus & New Potatoes
Submitted by happyzhangbo
One-pan roasted salmon with asparagus, new potatoes, lemon, and dill. Complete healthy dinner ready in 35 minutes with minimal cleanup and maximum flavor.
YIELD
4 servingsPREP
10 minCOOK
25 minREADY
35 minEverything cooks on one sheet pan: crispy-edged new potatoes roast first, then tender asparagus tossed with fresh dill, lemon zest, and garlic joins them, and finally thick salmon steaks nestle in for the last 10 minutes.
The vegetables get caramelized and sweet while the salmon stays moist and flaky.
Garnish with extra dill and lemon wedges, and dinner is served with just one pan to wash.
Roasting Tips
- Start potatoes early: They need a head start to get crispy since they take longer than salmon and asparagus
- Cut side down first: Roast potatoes flat side down initially for maximum browning and crispy edges
- Don’t overcook salmon: Fish should be just opaque in center; carryover cooking finishes it perfectly
- Timing flexibility: Check salmon at 10 minutes; thicker steaks may need 12, thinner ones only 8
Variations
- Use halibut, cod, or sea bass instead of salmon
- Swap green beans or broccolini for asparagus
- Add cherry tomatoes in last 5 minutes for burst of juicy sweetness
Ingredients
Directions
Preheat oven to 400°F.
In a large, shallow baking dish (10×14 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.
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