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, 1-inch-thick, patted dry; 3.5 oz Yukon Gold potatoes, cut into half-inch cubes; 4 oz asparagus, medium spears, trimmed; 1 tsp extra virgin olive oil; 1 tbsp lemon juice; 3/4 tsp lemon zest; 1 clove garlic, minced; 1 tbsp fresh thyme, chopped; 1/2 tsp salt; 1/2 tsp black pepper

Nutrition

Per serving

491 calories

Protein: 39g; 31% of calories
Carbs: 25g; 20% 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 potatoes with half the olive oil, half the salt, and half the pepper. Spread them in a single layer.
Roast the potatoes for 15 minutes. While they roast, stir together the remaining olive oil, the lemon zest, half the lemon juice, minced garlic, and chopped thyme in a small bowl.
Move the potatoes to one side of the pan. Place the salmon fillet and asparagus on the other side. Brush the herb mixture over the salmon and asparagus, and season with the remaining salt and pepper.
Roast for 10 to 12 minutes more until the asparagus is tender and the salmon is opaque. Done when flakes easily, 145°F.
Transfer the salmon, potatoes, and asparagus to a plate. Squeeze the remaining fresh lemon juice over everything and spoon any juices from the pan over the salmon.

Nutrition

Ingredients

Instructions

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