Lemon-Herb Roasted Salmon

Lemon-Herb Roasted Salmon

Flaky roasted salmon infused with lemon and herbs, accompanied by perfectly roasted baby potatoes and tender asparagus spears, creating a fresh and vibrant meal.

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Ingredients

Instructions

  1. Preheat oven to 400°F. Line a large baking sheet with parchment paper.
  2. In a large bowl, toss the 1 pound baby potatoes with 1 tablespoon olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Spread them in a single layer on one half of the prepared baking sheet. Roast for 15 minutes.
  3. While the potatoes are roasting, pat the salmon fillets dry. In a small bowl, whisk together 2 tablespoons olive oil, 1 tablespoon dried oregano, 1 teaspoon garlic powder, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and the juice from half of the large lemon.
  4. After the potatoes have roasted for 15 minutes, add the trimmed asparagus to the other half of the baking sheet. Drizzle with a little olive oil, salt, and pepper.
  5. Place the salmon fillets on the baking sheet between the potatoes and asparagus. Pour the lemon-herb mixture evenly over each salmon fillet. Top each fillet with a thin lemon slice.
  6. Return the baking sheet to the oven and roast for another 10-12 minutes, or until the salmon is cooked through and flakes easily with a fork, and the vegetables are tender.
  7. Serve immediately, garnished with chopped fresh parsley if desired.

Notes

If you don't have fresh asparagus, broccoli florets or green beans can be roasted alongside the potatoes instead. For extra zest, sprinkle the finished dish with a little fresh lemon zest.

Nutrition (per serving)