Sheet Pan Salmon and Vegetables
Lemon-herb salmon fillets roasted on one pan with baby potatoes and asparagus for an easy, healthy weeknight dinner. Serves 4.
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A complete salmon dinner on one pan: the potatoes roast first, then the salmon and asparagus join them for the last 12 minutes so everything finishes together.
Lemon, garlic and dill keep it bright.
Ingredients
- 1 pound baby potatoes, halved
- 3 tablespoons olive oil, divided
- 1 1/4 teaspoons salt, divided
- 1/2 teaspoon black pepper
- 1 bunch asparagus, trimmed
- 4 salmon fillets (6 ounces each)
- 2 cloves garlic, minced
- 1 lemon, half sliced and half juiced
- 1 tablespoon chopped fresh dill
Instructions
- Roast the potatoes. Heat the oven to 425°F. Toss the potatoes with 1 tablespoon oil and 1/2 teaspoon salt and roast 15 minutes.
- Add the salmon and asparagus. Toss the asparagus with 1 tablespoon oil and a pinch of salt. Mix the remaining oil with the garlic, lemon juice, salt and pepper. Push the potatoes aside, add the asparagus and salmon, brush the salmon with the garlic oil and top with lemon slices.
- Roast. Roast 12 to 15 minutes, until the salmon flakes easily (135 to 145°F).
- Serve. Sprinkle with dill and serve.
Tips
- Choose fillets of even thickness so they cook at the same rate.
- Swap the asparagus for green beans or broccoli.
Questions about this recipe
- How long does salmon take at 425°F?
- About 12 to 15 minutes for 1-inch fillets.
- Can I use frozen salmon?
- Thaw first for even cooking.
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