Description
A wholesome sheet‑pan dinner featuring tender roasted salmon, crispy potatoes, and vibrant asparagus—all seasoned with herbs and lemon for a healthy, minimal‑cleanup meal.
Ingredients
- 4 salmon fillets (6 oz each), skin on or off
- 1 lb baby potatoes or Yukon golds, halved or quartered
- 1 lb fresh asparagus, trimmed
- 2 tbsp olive oil, divided
- 3 garlic cloves, minced
- Zest and juice of 1 lemon
- 1 tsp fresh or dried thyme (or dill or parsley)
- Salt and black pepper, to taste
- Optional: 2 tbsp grated Parmesan for serving
Instructions
- Preheat oven to 400 °F. Line a sheet pan with parchment or foil.
- Toss potatoes with 1 tbsp olive oil, minced garlic, herbs, salt, and pepper. Spread on one side of the pan. Roast 15–20 minutes until tender and golden.
- Meanwhile, season salmon with remaining oil, lemon zest, salt, pepper, and a pinch more herbs. Toss asparagus with a bit of oil, salt, and pepper.
- When potatoes are partially roasted, move them to one side, place salmon fillets and asparagus on the pan.
- Return to oven and roast another 12–15 minutes until salmon flakes easily and asparagus is tender‑crisp.
- Finish with a squeeze of lemon juice over everything and sprinkle with Parmesan if desired.
Notes
- Switch asparagus for green beans, broccoli, or zucchini.
- Use trout, cod, or chicken breast instead of salmon.
- Add a honey‑mustard or garlic‑butter glaze to the salmon.
- Toss on cherry tomatoes during the last 10 minutes for color.
- For sweet potato variation, begin roasting earlier, as they take longer.
Nutrition
- Serving Size: 1 salmon + portion of veggies & potatoes
- Calories: 550
- Sugar: 2g
- Sodium: 360mg
- Fat: 28g
- Saturated Fat: 5g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 35g
- Cholesterol: 95mg
