Baked Lemon-Herb Salmon & Veggies

Flaky salmon fillets baked with tender roasted baby potatoes and crisp asparagus, brightened with a simple lemon-herb seasoning.

• Prep: 10 min
• Cook: 20 min
• Total: 30 min
• Servings: 4
• Cuisine: American
• Difficulty: Easy
• Cost: $6.49/serving

Dietary

• Gluten-Free
• Dairy-Free
• Nut-Free
• Soy-Free
• Egg-Free
• Pescatarian
• Paleo
• Low-Sugar
• High-Protein
• Whole30

Tags

• fresh
• healthy
• one-pot
• quick
• roast

Ingredients

• 4 salmon fillets (skin on or off)
• 1 pound baby potatoes (halved or quartered)
• 1 pound fresh asparagus (tough ends trimmed)
• 3 tablespoon olive oil
• 1 lemon (half thinly sliced, half juiced)
• 1 tablespoon fresh dill (chopped)
• 1 tablespoon fresh parsley (chopped)
• 1 teaspoon garlic powder
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper

Instructions

1. Preheat your oven to 400 degrees Fahrenheit (200°C). Line a large baking sheet with parchment paper for easy cleanup.
2. In a large bowl, toss the halved or quartered baby potatoes with 1 tablespoon olive oil, 1/4 teaspoon salt, and 1/8 teaspoon black pepper. Spread them in a single layer on one side of the prepared baking sheet.
3. Roast the potatoes for 10 minutes. While they roast, prepare the remaining ingredients.
4. In the same bowl, toss the fresh asparagus with 1 tablespoon olive oil, 1/4 teaspoon salt, and 1/8 teaspoon black pepper.
5. In a small bowl, whisk together the remaining 1 tablespoon olive oil, fresh lemon juice, chopped fresh dill, chopped fresh parsley, and garlic powder. Season the salmon fillets with a pinch of salt and pepper.
6. After the potatoes have roasted for 10 minutes, remove the baking sheet from the oven. Add the asparagus to the other side of the baking sheet and place the seasoned salmon fillets in the center. Drizzle the lemon-herb mixture over the salmon.
7. Return the baking sheet to the oven and bake for another 10-15 minutes, or until the salmon is cooked through and flakes easily with a fork, and the vegetables are tender. Top the salmon with lemon slices during the last few minutes of baking if desired.
8. Serve the Baked Lemon-Herb Salmon and Veggies immediately.

Notes

You can prep the potatoes and asparagus ahead of time. For quicker roasting, ensure potatoes are cut into small, uniform pieces. Adjust cooking time for salmon based on thickness.

Nutrition (per serving)

• Calories: 480
• Protein: 37.8 g
• Carbohydrates: 28.5 g
• Fat: 25.1 g
• Fiber: 5.2 g
• Sodium: 490 mg
• Saturated Fat: 4.5 g
• Sugar: 3.1 g
• Cholesterol: 85 mg