Description
A simple, bright, and flavorful one-pan dinner featuring tender salmon, crisp baby potatoes, and vibrant asparagus.
Ingredients
Scale
- 4 salmon fillets
- 1 pound baby potatoes
- 1 bunch asparagus, trimmed
- 3 tablespoons olive oil
- 3 cloves garlic, minced
- 1 tablespoon lemon juice
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- 1 cup shredded mozzarella or Parmesan cheese
- Salt and black pepper, to taste
- Fresh parsley, for garnish
- Lemon wedges, for serving
Instructions
- Preheat the oven to 400°F (200°C).
- Line a large baking sheet with parchment paper or foil and lightly oil it.
- Toss the baby potatoes with 1–2 tablespoons of olive oil, half the minced garlic, salt, and pepper; spread in a single layer on the baking sheet.
- Roast the potatoes for about 20 minutes.
- Pat the salmon fillets dry, drizzle with remaining olive oil and lemon juice, and season with garlic, paprika, oregano, salt, and pepper.
- Trim the asparagus and toss with olive oil, salt, and pepper, keeping separate from potatoes.
- After 20 minutes, push the potatoes to the side and add the salmon and asparagus to the baking sheet; bake for 12–15 minutes.
- In the last 5 minutes, sprinkle cheese over the potatoes.
- Remove from the oven, let the salmon rest for 2–3 minutes, and garnish with parsley and lemon wedges before serving.
Notes
For a vibrant flavor, squeeze lemon over salmon before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg
Keywords: salmon, one-pan dinner, healthy recipes, sheet pan meals, easy dinner