Roast Salmon Fillets

Succulent salmon roasted alongside tender baby potatoes, fresh asparagus spears, and shelled edamame with garlic and lemon.

• Prep: 15 min
• Cook: 25 min
• Total: 40 min
• Servings: 6
• Cuisine: American
• Difficulty: Easy

Dietary

• Gluten-Free
• Dairy-Free
• Nut-Free
• Egg-Free
• Pescatarian
• Low-Sodium
• Low-Fat
• Low-Saturated-Fat
• Low-Cholesterol
• Low-Sugar
• High-Protein
• High-Fiber
• Kosher
• Halal
• Low-Calorie

Tags

• sheet pan
• roast
• healthy
• tangy

Ingredients

• 1.5 pound salmon fillet (portioned)
• 1.5 pound baby gold potatoes (halved)
• 1 pound asparagus (trimmed)
• 1 package shelled edamame
• 1 tablespoon olive oil
• 3 clove garlic (minced)
• 1 teaspoon dried thyme
• 0.5 teaspoon salt
• 2 tablespoon lemon juice

Instructions

1. Preheat oven to 400°F and line a large rimmed baking sheet with parchment paper.
2. Toss halved baby gold potatoes with half of the olive oil, half of the minced garlic, dried thyme, and half of the salt. Spread evenly across the baking sheet and roast for 12 minutes.
3. Carefully remove sheet pan from oven. Arrange asparagus spears, thawed shelled edamame, and salmon fillets alongside the potatoes.
4. Drizzle remaining olive oil, minced garlic, remaining salt, and fresh lemon juice over the salmon, asparagus, and edamame.
5. Return pan to oven and roast for 12 to 14 minutes until potatoes are fork-tender and salmon is cooked through to an internal temperature of 145°F.

Notes

Par-roasting the potatoes ensures they become perfectly soft and tender by the time the salmon finishes cooking.

Nutrition (per serving)

• Calories: 360
• Protein: 31 g
• Carbohydrates: 32 g
• Fat: 11.5 g
• Fiber: 8.5 g
• Sodium: 270 mg
• Saturated Fat: 1.8 g
• Sugar: 3 g
• Cholesterol: 55 mg