Description
This Oven-Baked Salmon with Potatoes and Asparagus is a simple, healthy, and flavorful meal that’s perfect for a weeknight dinner. The salmon is marinated in a zesty lemon, garlic, and herb mixture, then baked alongside tender, golden potatoes and crisp-tender asparagus. Garnished with fresh parsley and lemon wedges, this dish offers a balanced combination of protein, vegetables, and comforting roasted potatoes.
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
Salmon and Vegetables
- 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
Garnish
- Fresh, chopped parsley
- Lemon wedges or slices
Instructions
- Preheat Oven and Prepare Sheet Pan: Preheat your oven to 425 degrees F and place a sheet pan inside to heat. This will help to start cooking the potatoes on hot surface contact as soon as you add them.
- Make the Marinade: In a small bowl, whisk together olive oil, lemon juice, honey, minced garlic, salt, oregano, and basil. This mixture will impart bright and herbaceous flavors to the salmon.
- Marinate the Salmon: Place the salmon fillets in a shallow dish and drizzle the marinade over them, brushing or rubbing the marinade thoroughly over the top surfaces of each fillet. Place the dish in the refrigerator to let the flavors meld while you prepare the vegetables.
- Prepare the Potatoes: In a separate bowl, toss the cut potatoes with 1 tablespoon of olive oil, 1/4 teaspoon of coarse salt, and a pinch of black pepper until evenly coated.
- Start Roasting Potatoes: Carefully remove the hot sheet pan from the oven and evenly spread the potatoes on one half of the pan. Return to the oven and bake for 15 minutes to begin roasting.
- Add Asparagus and Toss Potatoes: After 15 minutes, remove the pan, toss the potatoes well to ensure even cooking, then scatter the asparagus pieces over the potatoes. Drizzle asparagus lightly with a teaspoon of olive oil and sprinkle a pinch of coarse salt.
- Add the Salmon: Arrange the marinated salmon fillets in a single layer on the other half of the sheet pan. Pour any remaining marinade from the dish over the salmon to boost flavor.
- Bake Until Cooked: Return the pan to the oven and bake for an additional 8 to 10 minutes, or until the salmon flakes easily with a fork and reaches an internal temperature of 135 to 145 degrees F. The asparagus should be crisp-tender at this point.
- Serve: If desired, remove the skin from the salmon fillets. Serve the salmon alongside the roasted potatoes and asparagus, garnished with freshly chopped parsley and lemon wedges or slices for added brightness.
Notes
- Cut potatoes into uniform pieces to ensure even roasting.
- Adjust internal salmon temperature based on preference, but USDA recommends minimum 145°F for safety.
- Use fresh lemon juice for best flavor in the marinade.
- Leftover salmon can be refrigerated for up to 2 days and reheated gently to avoid drying out.
- For a gluten-free meal, verify all ingredients are gluten-free, especially honey and dried herbs.
- Optionally, substitute asparagus with other quick-roasting vegetables like green beans or broccoli.
