Late-Summer Tomato-Glazed Salmon with Roasted Baby Potatoes and Asparagus
Flaky salmon fillets baked with a tangy tomato balsamic glaze alongside roasted baby red potatoes and tender asparagus.
- Prep: 15 min
- Cook: 15 min
- Total: 30 min
- Servings: 7
- Cuisine: American
- Difficulty: Easy
- Cost: $6.18/serving
Dietary
- Gluten-Free
- Dairy-Free
- Nut-Free
- Soy-Free
- Egg-Free
- High-Protein
- Low-Sugar
- Low-Saturated-Fat
- Low-Calorie
- Low-Carb
Tags
- bake
- sheet pan
- healthy
- tangy
- fresh
- savory
Ingredients
- 7 salmon fillets (6 oz each)
- 2 pound baby red potatoes (halved)
- 1.5 pound asparagus (trimmed)
- 3 tablespoon tomato paste
- 2 tablespoon balsamic vinegar
- 1 tablespoon honey
- 3 tablespoon olive oil
- 1 teaspoon garlic powder
- 1.5 teaspoon salt
- 1 teaspoon black pepper
Instructions
- Preheat oven to 425°F. Toss halved baby red potatoes with 1 1/2 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper. Spread on a rimmed baking sheet and roast for 15 minutes.
- Whisk tomato paste, balsamic vinegar, honey, garlic powder, 1/2 tsp salt, and 1/4 tsp black pepper in a small bowl for the glaze.
- Remove sheet from oven. Add trimmed asparagus to the center, tossing with remaining 1 1/2 tbsp olive oil, 1/2 tsp salt, and 1/2 tsp black pepper. Place salmon fillets on the side and brush generously with glaze.
- Return to oven and bake for 12-14 minutes until salmon flakes easily with a fork at an internal temperature of 145°F and potatoes are tender.
Notes
Ensure salmon fillets are similar in thickness so they cook at an even rate.
Nutrition (per serving)
- Calories: 432
- Protein: 37.6 g
- Carbohydrates: 10.2 g
- Fat: 28.8 g
- Fiber: 2.6 g
- Sodium: 579 mg
- Saturated Fat: 4.7 g
- Sugar: 8 g
- Cholesterol: 99 mg