Crispy Roasted Salmon with Herb Potatoes

Flaky, crispy-skinned salmon fillets are roasted to perfection alongside tender herb-coated potatoes and asparagus spears for a wholesome, fresh, and gluten-free, dairy-free meal that's easy enough for a weeknight but elegant enough for Saturday.

• Prep: 15 min
• Cook: 25 min
• Total: 40 min
• Servings: 6
• Cuisine: Mediterranean
• Difficulty: Medium
• Cost: $7.81/serving

Dietary

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

Tags

• fresh
• healthy
• roast
• savory

Ingredients

• 6 salmon fillets (6-ounce, skin on or off)
• 1.5 pound baby Yukon Gold potatoes (quartered)
• 1 bunch asparagus (trimmed)
• 4 tablespoon olive oil
• 1.5 tablespoon fresh rosemary (chopped)
• 1 tablespoon fresh thyme (chopped)
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 1 lemon (cut into wedges)

Instructions

1. Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper.
2. In a large bowl, toss the quartered baby Yukon Gold potatoes with 2 tablespoons of olive oil, 1 tablespoon of chopped fresh rosemary, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper until evenly coated. Spread the potatoes in a single layer on one side of the prepared baking sheet.
3. Roast the potatoes for 15 minutes.
4. While potatoes roast, pat the salmon fillets dry. In a small bowl, combine the remaining 2 tablespoons of olive oil, 1/2 tablespoon of chopped fresh rosemary, 1 tablespoon of chopped fresh thyme, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Brush this mixture evenly over the salmon fillets.
5. After the potatoes have roasted for 15 minutes, remove the baking sheet from the oven. Arrange the trimmed asparagus spears on the other side of the baking sheet. Place the seasoned salmon fillets among the vegetables.
6. Return the baking sheet to the oven and continue roasting for another 10-15 minutes, or until the salmon is cooked through and flaky, and the asparagus is tender-crisp.
7. Serve the crispy roasted salmon with herb potatoes and asparagus immediately, garnished with lemon wedges.

Notes

Ensure salmon skin is dry before seasoning for extra crispy results. Don't overcrowd the pan for even roasting.

Nutrition (per serving)

• Calories: 480
• Protein: 37.5 g
• Carbohydrates: 28 g
• Fat: 25.5 g
• Fiber: 4.5 g
• Sodium: 650 mg
• Saturated Fat: 4.5 g
• Sugar: 3 g
• Cholesterol: 105 mg