Herb-Roasted Salmon and Asparagus

Flaky salmon fillets and tender asparagus spears roasted with mini potatoes and aromatic Italian herbs, all on one sheet pan for easy cleanup.

• Prep: 15 min
• Cook: 25 min
• Total: 40 min
• Servings: 6
• Cuisine: Italian
• Difficulty: Easy
• Cost: $5.27/serving

Dietary

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

Tags

• sheet pan
• roast
• healthy
• savory
• quick
• comfort food

Ingredients

• 2 pound mini potatoes (halved)
• 1.5 pound salmon fillets (skin on or off)
• 1 pound asparagus spears (tough ends trimmed)
• 0.25 cup olive oil
• 1 tablespoon dried oregano
• 1 teaspoon dried thyme
• 1 teaspoon garlic powder
• 1.5 teaspoon kosher salt
• 0.75 teaspoon black pepper (freshly ground)
• 1 lemon (sliced)

Instructions

1. Preheat your oven to 400°F. Line a large sheet pan with parchment paper for easy cleanup.
2. In a large bowl, toss the halved mini potatoes with 2 tablespoons of olive oil, 1/2 teaspoon of dried oregano, 1/2 teaspoon of dried thyme, 1/2 teaspoon of garlic powder, 1 teaspoon of kosher salt, and 1/2 teaspoon of black pepper. Spread them in a single layer on one side of the prepared sheet pan.
3. Roast the potatoes for 15 minutes. While they roast, prepare the salmon and asparagus.
4. In the same large bowl (or a clean one), toss the asparagus spears with 1 tablespoon of olive oil, 1/2 teaspoon of kosher salt, and 1/4 teaspoon of black pepper.
5. Pat the salmon fillets dry. Drizzle the remaining 1 tablespoon of olive oil over the salmon, then season with the remaining 1/2 teaspoon of dried oregano, 1/2 teaspoon of dried thyme, 1/2 teaspoon of garlic powder, and the remaining 1/2 teaspoon of kosher salt.
6. After the potatoes have roasted for 15 minutes, add the seasoned salmon fillets and the asparagus spears to the sheet pan, keeping them in a single layer. Continue to roast for another 10-12 minutes, or until the salmon is cooked through and flakes easily, and the asparagus is tender-crisp.
7. Serve immediately, garnished with lemon slices if desired.

Notes

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated gently in the microwave or oven.

Nutrition (per serving)

• Calories: 324
• Protein: 24.6 g
• Carbohydrates: 3.4 g
• Fat: 24.5 g
• Fiber: 1.3 g
• Sodium: 890 mg
• Saturated Fat: 3.9 g
• Sugar: 0.7 g
• Cholesterol: 65 mg