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Oven-Roasted Salmon, Asparagus and New Potatoes
Oven-Roasted Salmon, Asparagus and New Potatoes
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Prep Time:
10 minutes
Cook Time:
32 minutes
Total Time:
42 minutes
Easy one-pan meal: Oven-roasted salmon, asparagus, and new potatoes. Quick, delicious, and minimal clean-up. Ideal for a hassle-free midweek dinner.
Ingredients:
  • 1 pound (450g) small new potatoes, scrubbed clean and halved
  • 2 tablespoons extra virgin olive oil
  • 1/2 teaspoon salt
  • 1/2 pound (225g) medium asparagus, trimmed and sliced on the diagonal, 1-inch long pieces
  • 1 tablespoon fresh dill, chopped
  • 1 strip lemon zest
  • 1 small clove garlic, coarsely chopped
  • Freshly ground pepper
  • 1 1/2 pounds (680g) salmon fillets or salmon steaks cut about 1-inch thick
  • 1 lemon, cut into large wedges
Instructions:
  • Preheat the oven to 400°F (205°C). Toss potatoes with olive oil and salt on a non-glass roasting pan. Roast cut side down for 10-12 minutes until bottom starts to brown. Turn over and roast for another 10 minutes until top is browned. Remove from oven.
  • Combine asparagus with fresh dill, lemon zest, garlic, a pinch of salt, and a drizzle of olive oil in a bowl. Mix it with the potatoes until well combined.
  • Create space in the pan for the salmon fillets by shifting the vegetables to the side. Arrange the fillets skin side down, season generously with salt, and place the baking dish back in the oven. Roast the salmon and asparagus for 10 minutes until the fish is perfectly cooked. Optionally, remove the skin and center bones from the steaks, then plate individually. Finish off with a garnish of fresh dill and lemon wedges before serving. Recipe adapted from a classic Food and Wine magazine issue with some slight modifications.

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