Salmon with Asparagus and Potatoes
This Salmon with Asparagus and Potatoes is a fresh, balanced dinner made with just four simple ingredients—salmon, red potatoes, asparagus, and lemon. Everything roasts together on a sheet pan for easy prep and cleanup, while the lemon adds a bright, zesty finish. It’s a quick, wholesome meal that doesn’t sacrifice flavor.
Prep Time
30 min
Total Time
30 min
Servings
4
Ingredients
Pantry
6 Red Potatoes
1 Lemon
Fridge and Freezer
4 Salmon Filets, thawed
1 bunch Asparagus
Directions
Preheat the oven to 400 degrees. Wash hands with soap and water. Wash the produce. Cut the lemon into wedges. Cut the woody ends off of the asparagus. Cut the red potatoes into bite-size chunks.
Toss the potatoes with oil and season with salt and pepper. Spread on a baking sheet and bake for 20-25 minutes, until crispy and tender.
Meanwhile, pat the fish dry with paper towels. Arrange the salmon on one half of a greased baking sheet and season with salt and pepper. Toss the asparagus with oil and season with salt and pepper. Spread the asparagus on the other half of the baking sheet with the salmon. Add to the oven and bake for 10-14 minutes, until salmon is firm and opaque and asparagus is tender.
Serve salmon with asparagus and potatoes. Squeeze lemon wedges over the top. This recipe makes 4 servings. Refrigerate leftovers within 2 hours.