Name: Lemon herb roasted salmon
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6 oz salmon fillet, patted dry, 1-inch-thick; 3 oz yukon gold potatoes, cut into half-inch cubes; 5 oz asparagus, trimmed; 1 tsp extra virgin olive oil; 1 tbsp lemon juice; 3/4 tsp lemon zest; 1/4 lemon, cut into wedges; 1 clove garlic, minced; 2 tsp fresh thyme, leaves stripped; 3/4 tsp salt; 1/2 tsp black pepper

Nutrition

Per serving

503 calories

Protein: 39g; 30% of calories
Carbs: 28g; 22% of calories
Fat: 27g; 48% of calories

Instructions

Prep 15 min · Cook 25 min

Preheat the oven to 400°F. In a small bowl, whisk together the lemon juice, lemon zest, minced garlic, thyme, and the olive oil. Toss the cubed potatoes on a half-sheet pan with half the salt and half the pepper.
Spread the potatoes in a single layer and roast for 15 minutes. While they roast, season the salmon fillet with a pinch of salt.
Move the potatoes to one side of the pan and stir. Place the salmon and asparagus on the other side. Toss the asparagus with a few drops of the lemon-herb mixture, the remaining salt, and the remaining pepper. Brush half the remaining lemon-herb mixture over the salmon.
Roast until the asparagus is tender and the salmon is opaque in the center, about 10 to 12 minutes. Done when opaque in the center and flakes easily, 145°F.
Transfer the salmon, potatoes, and asparagus to a plate. Spoon the remaining lemon-herb mixture over the salmon and potatoes. Serve with lemon wedges on the side.

Nutrition

Ingredients

Instructions

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