Name: Lemon herb roasted salmon
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 1 serving
Ingredients: 6 oz Atlantic salmon fillet, patted dry, 1-inch thick; 3 oz Yukon Gold potatoes, diced into 1/2-inch pieces; 5 oz asparagus, trimmed; 1 tsp extra virgin olive oil; 1 clove garlic, minced; 2 tsp lemon juice; 1/2 tsp lemon zest; 1 tbsp fresh thyme, chopped; 1 tsp salt; 1/2 tsp black pepper; 1 oz lemon, cut into wedges

Nutrition

Per serving

495 calories

Protein: 39g; 31% of calories
Carbs: 26g; 21% of calories
Fat: 27g; 49% of calories

Instructions

Prep 15 min · Cook 20 min

Preheat the oven to 400°F. On a half-sheet pan, toss the diced potatoes with a third of the olive oil and a quarter of the salt. Spread them in a single layer and roast for 15 minutes.
In a small bowl, whisk together the garlic, lemon juice, lemon zest, chopped thyme, half the remaining olive oil, a pinch of the salt, and half the black pepper.
Move the potatoes to one side of the pan. Place the salmon fillet and asparagus on the other side. Toss the asparagus with the last of the olive oil and salt. Spoon the lemon herb mixture over the salmon and season with the remaining pepper. Roast for 10 to 12 minutes until the asparagus is tender and the salmon is cooked through. Done when opaque in the center and flakes easily, 145°F.
Plate the salmon with the potatoes and asparagus. Squeeze a lemon wedge over the plate before serving.

Nutrition

Ingredients

Instructions

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