Name: Lemon herb roasted salmon
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 1 serving
Ingredients: 7 oz Atlantic salmon fillet, patted dry, 1-inch thick; 3 oz red potatoes, cut into half-inch cubes; 3 oz asparagus, trimmed, half-inch thick; 1 tsp extra virgin olive oil; 3/4 tsp lemon zest, grated; 1 tbsp lemon juice; 1/4 tsp dried parsley; 1/4 tsp garlic powder; 1 tsp salt; 1/2 tsp black pepper

Nutrition

Per serving

527 calories

Protein: 44g; 33% of calories
Carbs: 21g; 16% of calories
Fat: 31g; 52% of calories

Instructions

Prep 15 min · Cook 20 min

Preheat the oven to 400°F. On a half-sheet pan, toss the potatoes with half the olive oil, half the salt, and half the black pepper. Spread them in a single layer and roast for 15 minutes.
In a small bowl, whisk together the remaining olive oil, lemon zest, dried parsley, garlic powder, and a pinch of salt. Rub this herb mixture over the top and sides of the salmon fillet.
Move the potatoes to one side of the pan and stir them. Add the salmon and asparagus to the empty side. Season the asparagus with the remaining salt and pepper. Roast for 10 minutes until the asparagus is tender-crisp and the salmon flakes easily. Done when flakes easily and opaque in the center, 145°F.
Transfer the salmon, potatoes, and asparagus to a plate. Squeeze the fresh lemon juice over the salmon and asparagus while they are hot.

Nutrition

Ingredients

Instructions

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