Name: Lemon herb roasted salmon
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 1 serving
Ingredients: 7 oz skin-on salmon fillet, 1-inch thick, patted dry; 3 oz red potatoes, cut into 1/2-inch wedges; 4 oz asparagus, trimmed; 1 tsp extra virgin olive oil; 1 clove garlic, minced; 2 tsp lemon juice; 1 1/4 tsp fresh thyme, leaves stripped; 1 tsp salt; 1/2 tsp black pepper; 1/2 tsp lemon zest

Nutrition

Per serving

525 calories

Protein: 43g; 33% of calories
Carbs: 22g; 17% of calories
Fat: 30g; 51% of calories

Instructions

Prep 15 min · Cook 20 min

Preheat the oven to 400°F. In a small bowl, whisk together the lemon juice, lemon zest, minced garlic, and thyme.
On a half-sheet pan, toss the potato wedges with half the olive oil, half the salt, and half the pepper. Spread in a single layer and roast for 15 minutes.
Brush a thin layer of the lemon-herb mixture onto the flesh of the salmon fillet and season with a pinch of the remaining salt.
Move the potatoes to one side of the pan. Add the salmon, skin-side down, and the asparagus. Drizzle the asparagus with the remaining olive oil, salt, and pepper. Roast for 10 to 12 minutes until the vegetables are tender and the salmon is cooked. Done when flakes easily and opaque in the center, 145°F.
Plate the salmon beside the potatoes and asparagus. Spoon any remaining garlic-herb mixture over the fish and serve immediately.

Nutrition

Ingredients

Instructions

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