Recipe: Baked Salmon, Potatoes, and Asparagus

This baked salmon with roasted potatoes and asparagus is a delectable, no-fuss dinner perfect for the whole family. Don’t be intimidated by the number of steps—the preparation is simple and efficient. A kitchen timer or cell phone stopwatch helps with keeping track of the cooking times, ensuring reliable results. For a quick weeknight dinner, the salmon can be prepared in under 30 minutes and served with a tossed salad and a microwaveable rice pouch. Happy cooking!

Prep Time

25 minutes

Cook Time

25 to 35 minutes

Makes

4 servings

Ingredients

2 pounds yellow baby potatoes, washed and peeled

½ cup + 3 tablespoons olive oil, divided

½ teaspoon garlic powder

¼ teaspoon dried oregano

¼ teaspoon smoked or sweet paprika

¼ teaspoon dried rosemary

¾ teaspoon salt, divided

1 lemon, zested and juiced

½ teaspoon dried dill

4 salmon filets (approximately 1 pound)

1 asparagus bunch

White pepper, to taste

Preparation:

Preheat the oven to 425 degrees Fahrenheit.
Make sure to remove any eyes or dark spots from the potatoes. Cut the potatoes into quarters or small wedges and place them in a bowl. Mix the potatoes with 2 tablespoons of olive oil, garlic, oregano, paprika, rosemary and ¼ teaspoon salt until well combined.
Transfer the potato mixture to a large baking sheet and roast for 30 to 35 minutes, or until crispy on the outside and tender on the inside. For the best results, flip the potatoes halfway through cooking.
In a shallow baking dish, pour ½ cup of olive oil to form a shallow pool. Add the lemon zest, lemon juice, and dried dill to the oil. Stir to combine.
Place the salmon filets skin-side down in the baking dish. Use a spoon to baste the top of the filets with the olive oil-lemon juice mix.
Season the salmon with ¼ teaspoon of salt and place baking dish in the oven while the potatoes continue to roast. Bake the salmon for approximately 15 minutes, or until they reach an internal temperature of 130 to 135 degrees Fahrenheit. While the salmon and potatoes are cooking, wash and trim the ends of the asparagus. Place the asparagus in a separate small baking dish and drizzle with the remaining tablespoon of olive oil.
Use your hands to toss and coat the asparagus and oil evenly. Then season the asparagus with ¼ teaspoon salt and white pepper.
Add the asparagus to the oven and roast for 8 to 10 minutes until tender crisp. P
Serve the salmon with a drizzle of the olive oil-lemon juice mix, the asparagus, and the potatoes.
Store the leftovers in an airtight container for up to 2 days. Freezing is not recommended.