Name: Salmon with asparagus and potatoes
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 1 serving
Ingredients: 4 oz Yukon Gold potatoes, cut into half-inch pieces; 5 oz asparagus, trimmed; 2 tsp olive oil; 1/4 tsp salt; 1/4 tsp black pepper; 6 oz skin-on salmon fillet, patted dry; 1 1/2 tsp lemon juice

Ingredients

7 items

4 oz Yukon Gold potatoes, cut into half-inch pieces
5 oz asparagus, trimmed
2 tsp olive oil
¼ tsp salt
¼ tsp black pepper
6 oz skin-on salmon fillet, patted dry
1½ tsp lemon juice

Instructions

Prep 15 min · Cook 15 min

Preheat the oven to 400°F. On a half-sheet pan, toss the potatoes with 1 teaspoon of the olive oil, half the salt, and half the pepper. Roast for 10 minutes.
Move the potatoes to one side of the pan. Place the asparagus on the other side and toss with 1/2 teaspoon of the olive oil, half the remaining salt, and half the remaining pepper. Roast for 8 to 10 minutes until the potatoes are tender and the asparagus spears are bright green and bend slightly.
While the asparagus roasts, season the flesh side of the 1-inch-thick salmon fillet with the remaining salt and pepper. Heat the remaining olive oil in a nonstick skillet over medium-high heat. Place the salmon in the skillet flesh-side down. Cook for 4 minutes, flip, and cook for 3 minutes more on the skin side. Done when flesh flakes easily at the thickest part and the center is just slightly translucent, 145°F.
Transfer the salmon, potatoes, and asparagus to a plate. Squeeze the lemon juice over the salmon and asparagus before serving.

Nutrition

Ingredients

Instructions

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

More dinner recipes