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Garlic Herb Salmon with Asparagus and Potatoes

A quick and satisfying one-pan dinner featuring tender salmon, vibrant asparagus, and crispy potatoes, seasoned to perfection and ready in just 30 minutes.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

For the Salmon
  • 4 fillets salmon fillets (about 6 oz each)
  • 4 tablespoons olive oil Divided into two portions for potatoes and salmon.
  • 4 cloves garlic, minced
  • 1 tablespoon fresh parsley, chopped
  • 1 tablespoon fresh dill, chopped (or 1 teaspoon dried dill) Fresh herbs are preferred.
  • Salt and pepper to taste
  • 1 wedge lemon, for serving
For the Vegetables
  • 1 lb baby potatoes, halved
  • 1 bunch asparagus, trimmed

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C).
  2. On a large baking sheet, toss the halved baby potatoes with 2 tablespoons of olive oil, salt, and pepper. Spread them out in a single layer.
Cooking
  1. Bake the potatoes in the preheated oven for about 15 minutes, giving them a shake halfway through.
  2. While the potatoes are baking, in a small bowl, mix the minced garlic, parsley, dill, and the remaining 2 tablespoons of olive oil. Rub this mixture all over the salmon fillets.
  3. After 15 minutes, take the potatoes out of the oven. Add the salmon fillets and asparagus (drizzled with a bit of olive oil and sprinkled with salt) to the baking sheet. Return it to the oven.
  4. Bake for an additional 12-15 minutes, or until the salmon is cooked through and flakes easily with a fork, and the asparagus is tender yet vibrant.
Serving
  1. Squeeze a fresh lemon wedge over everything for an extra pop of flavor. Serve and enjoy!

Notes

Prep ahead by chopping the veggies and seasoning the salmon the night before. This dish can be substituted with chicken or tofu. Leftovers can be tossed into a salad or reheated.