Description
Oven-Baked Salmon with Potatoes and Asparagus is a simple, healthy, and flavorful dinner option featuring tender salmon fillets marinated in a zesty lemon and herb dressing. Roasted alongside perfectly seasoned potatoes and crisp-tender asparagus, this one-pan meal is ideal for a hassle-free weeknight. Ready in just 40 minutes, it combines fresh ingredients like garlic, oregano, and basil with the wholesome richness of salmon for a satisfying dish that’s nutritious and delicious.
Ingredients
Scale
Salmon Marinade
- 2 tablespoons extra virgin olive oil
- 2 tablespoons fresh lemon juice
- 1 teaspoon honey
- 2 cloves garlic, finely minced (or 1/2 teaspoon garlic powder)
- 1/2 teaspoon coarse salt
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried basil
Main Ingredients
- 4 (6-ounce) salmon fillets
- 1 1/2 pounds red or yellow potatoes, cut into 1-inch or slightly smaller pieces
- 1 1/2 tablespoons extra virgin olive oil, divided
- 1/4 teaspoon coarse salt, plus a pinch more for sprinkling over the asparagus
- Pinch black pepper
- 1 pound asparagus, cut into 1 1/2-inch pieces
For Garnish
- Fresh, chopped parsley
- Lemon wedges or slices
Instructions
- Preheat and Prepare Pan: Preheat your oven to 425 degrees F and place a sheet pan inside to heat up while you prepare the ingredients.
- Make Marinade and Marinate Salmon: In a small bowl, whisk together olive oil, fresh lemon juice, honey, minced garlic, salt, oregano, and basil. Place the salmon fillets in a shallow dish, drizzle the marinade over them, and rub or brush to coat completely. Refrigerate the salmon to let it absorb the flavors.
- Season Potatoes: In a separate bowl, toss the cut potatoes with 1 tablespoon olive oil, 1/4 teaspoon coarse salt, and a pinch of black pepper to ensure even seasoning.
- Roast Potatoes: Carefully remove the heated sheet pan from the oven. Spread the seasoned potatoes evenly on one half of the pan and bake for 15 minutes to start softening and browning them.
- Add Asparagus and Salmon: After 15 minutes, toss the potatoes to promote even roasting. Arrange the asparagus pieces over the potatoes, drizzle with 1 teaspoon olive oil, and sprinkle with a pinch of coarse salt. Place the marinated salmon fillets on the other half of the sheet pan in a single layer and drizzle any leftover marinade over them.
- Finish Baking: Return the sheet pan to the oven and bake everything together for an additional 8 to 10 minutes, until the salmon flakes easily with a fork and its internal temperature reaches 135 to 145 degrees F. The asparagus should be crisp-tender at this point.
- Serve: Optionally remove the salmon skin, then plate the roasted salmon alongside the potatoes and asparagus. Garnish with freshly chopped parsley and serve with lemon wedges or slices for extra brightness.
Notes
- Use a kitchen thermometer to ensure salmon is perfectly cooked at 135 to 145 degrees F internal temperature.
- If you prefer crispier asparagus, you can broil for 1-2 minutes at the end but watch closely to avoid burning.
- Red or yellow potatoes work best for roasting due to their texture and flavor.
- The marinade can be prepared in advance and salmon marinated up to 2 hours before baking for enhanced flavor.
- For a dairy-free and gluten-free meal, this recipe is naturally suitable.
- Leftover salmon can be stored in the refrigerator for up to 2 days and reheated gently to avoid drying out.
