Ingredients
– 4 salmon fillets
– 1 pound (about 450 grams) of trimmed asparagus
– 2 pounds (about 900 grams) of quartered baby red or gold potatoes
– 2 tablespoons olive oil for potatoes
– Salt to taste
– Pepper to taste
– 1 teaspoon garlic powder
– 2 teaspoons Italian herb blend (dried thyme, parsley, oregano, and basil)
– 2 tablespoons melted butter for glaze
– 2 tablespoons honey for glaze
– 1 teaspoon Dijon mustard for glaze
– ½ teaspoon Italian herb blend for glaze
– 1 tablespoon olive oil for asparagus
– Half a lemon for slices
Instructions
1-Preheat your oven: Preheat your oven to 400°F (205°C) and line a sheet pan to make cleanup a breeze.
2-Toss the potatoes: First, toss the 2 pounds of quartered baby red or gold potatoes with 2 tablespoons of olive oil, salt, pepper, 1 teaspoon garlic powder, and 2 teaspoons of the Italian herb blend. Spread them on the sheet pan and bake for 10 minutes to get them crispy.
3-Arrange the salmon and asparagus: Then, arrange the 4 salmon fillets and 1 pound of trimmed asparagus on the pan alongside the potatoes.
4-Whip up the glaze: Next, whip up the glaze by mixing 2 tablespoons melted butter, 2 tablespoons honey, 1 teaspoon Dijon mustard, and ½ teaspoon of the Italian herb blend, then brush it over the salmon.
5-Season the asparagus: Drizzle the asparagus with 1 tablespoon olive oil, season with salt and pepper, and add lemon slices from half a lemon for a fresh twist.
6-Bake everything: Pop everything back in the oven for another 15 minutes until the salmon is cooked through and the veggies are tender.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
🐟 Use fresh salmon fillets with skin on for juicier, more flavorful fish.
🥔 Cut potatoes into uniform sizes to ensure even cooking and crispiness.
🍋 Adding lemon slices brightens the dish with fresh citrus notes that complement the salmon.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Pescatarian
Nutrition
- Serving Size: 1 salmon fillet with asparagus and potatoes
- Calories: 571
- Fat: 22g
- Carbohydrates: 54g
- Fiber: 8g
- Protein: 41g