Name: Sheet pan lemon herb salmon
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6 oz Atlantic salmon fillet, patted dry; 3.5 oz red potatoes, cut into 3/4-inch pieces; 5 oz asparagus, trimmed; 1 tsp extra virgin olive oil; 2 cloves garlic, minced; 1/2 tsp dried parsley; 1/2 tsp salt; 1/2 tsp black pepper; 1/2 lemon, half sliced into rounds, half for juice

Nutrition

Per serving

513 calories

Protein: 40g; 30% of calories
Carbs: 30g; 23% of calories
Fat: 27g; 47% of calories

Ingredients

9 items

Instructions

Prep 10 min · Cook 30 min

Preheat the oven to 400°F. On a sheet pan, toss the potatoes with half the olive oil, half the garlic, half the salt, and half the black pepper. Spread them in a single layer and roast for 15 minutes, stirring once halfway through.
While the potatoes roast, rub the 1-inch-thick salmon fillet with the remaining olive oil, garlic, dried parsley, salt, and pepper. Place the lemon slices on top of the fillet.
Move the potatoes to one side of the pan. Place the salmon and asparagus on the other side. Roast for 10 to 12 minutes until the asparagus is tender and the salmon flakes easily. Squeeze the remaining lemon juice over the fish and vegetables before serving. Done when opaque in the center and flakes at the thickest part, 145°F.

Nutrition

Ingredients

Instructions

Get a whole week of meals like this, planned for you

More dinner recipes