Imagine a mouthwatering meal that requires minimal cleanup and maximum flavor - this Potato Salmon and Asparagus One Pan Dinner is about to become your new culinary obsession! Perfect for busy home cooks who want a nutritious, delicious meal without spending hours in the kitchen, this recipe combines tender salmon, crispy roasted potatoes, and fresh asparagus in one simple, elegant dish. Whether you're a cooking novice or a seasoned chef, this recipe promises to impress your family and save you precious time and effort.
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 4 salmon fillets
- 2 cups baby potatoes, halved
- 1 bunch asparagus, trimmed
- 2 tbsp olive oil
- 1 lemon, sliced
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C). This will ensure that your meal cooks evenly and thoroughly.
- Prepare your ingredients: rinse the baby potatoes and cut them in half. Trim the tough ends off the asparagus and set them aside. Pat the salmon fillets dry with a paper towel.
- In a large mixing bowl, combine the halved baby potatoes, 1 tablespoon of olive oil, salt, and pepper. Toss until the potatoes are well coated.
- Spread the seasoned potatoes in a single layer on a large baking sheet. Make sure they are evenly spaced for optimal roasting.
- Place the baking sheet in the preheated oven and roast the potatoes for about 10 minutes, allowing them to start cooking and browning.
- While the potatoes are roasting, season the salmon fillets with salt and pepper on both sides. Drizzle the remaining tablespoon of olive oil over the fillets and rub it in gently.
- After the potatoes have roasted for 10 minutes, remove the baking sheet from the oven. Add the seasoned salmon fillets to the baking sheet, placing them in the center among the potatoes.
- Next, arrange the trimmed asparagus around the salmon and potatoes. Squeeze half of the lemon over the entire dish, and then place the lemon slices on top of the salmon fillets and among the vegetables.
- Return the baking sheet to the oven and continue to roast for an additional 15-20 minutes, or until the salmon is cooked through (internal temperature should reach 145°F or 63°C) and the asparagus is tender.
- Once cooked, remove the baking sheet from the oven. Allow the dish to rest for a few minutes before serving. This will help the flavors meld together.
- Serve the salmon fillets alongside the roasted potatoes and asparagus. Optionally, garnish with additional lemon slices or fresh herbs if desired.
Tips
- Choose Fresh Ingredients: Select high-quality salmon fillets with a bright, fresh color and firm texture. Look for baby potatoes that are uniform in size for even roasting.
- Pat Salmon Dry: Always pat your salmon fillets dry with paper towels before seasoning. This helps achieve a perfect golden-brown exterior and prevents steaming.
- Don't Overcrowd the Pan: Ensure ingredients are spread in a single layer to allow proper roasting and prevent steaming.
- Check Salmon Doneness: Use a meat thermometer to ensure salmon reaches 145°F (63°C) for perfectly cooked, moist fish.
- Customize Your Flavor: Experiment with different herbs like dill, thyme, or rosemary to add extra depth to your dish.
- Lemon is Your Friend: The fresh lemon not only adds brightness but helps tenderize the salmon and enhance its natural flavors.
- Let It Rest: Allow the dish to rest for a few minutes after cooking to let the juices redistribute, ensuring maximum tenderness.
Nutrition Facts
Calories: 373kcal
Carbohydrates: 17g
Protein: 29g
Fat: 19g
Saturated Fat: g
Cholesterol: 90mg
