Baked Salmon with Potatoes and Asparagus
This vibrant and wholesome dish brings together juicy, pan-seared salmon, crispy roasted potatoes, and tender garlic asparagus for a balanced and flavorful meal. Perfect for a weeknight dinner or an elegant yet easy weekend lunch!
Ingredients:
- 2 salmon fillets
- 2 medium potatoes, halved
- 1 bunch of asparagus, tough ends trimmed
- 2 tablespoons olive oil
- 2 garlic cloves, minced
- Juice of 1 lemon
- 1 teaspoon paprika
- ½ teaspoon black pepper
- 1 teaspoon salt
- ½ teaspoon dried oregano
- 1 tablespoon butter
- Optional: lemon wedges for serving
Instructions:
1. Preheat the Oven
Preheat your oven to 400°F (200°C) to ensure even roasting.
2. Roast the Potatoes
- Wash and halve the potatoes.
- Place them cut-side down on a baking sheet.
- Drizzle with 1 tablespoon olive oil, sprinkle with salt, pepper, and oregano, and toss to coat evenly.
- Roast in the oven for 25–30 minutes, or until golden and fork-tender.
3. Add the Asparagus
- While the potatoes roast, prepare the asparagus.
- Toss with 1 tablespoon olive oil, minced garlic, salt, and pepper.
- After the potatoes have roasted for 25 minutes, add the asparagus to the baking sheet and return to the oven for 10–12 minutes, until tender and lightly crisp.
4. Cook the Salmon
- Pat salmon fillets dry and drizzle with lemon juice. Season with paprika, salt, and pepper.
- In a skillet over medium heat, melt 1 tablespoon butter.
- Add the salmon, skin-side down if applicable, and cook for 3–4 minutes per side, until the outside is golden and the inside is flaky.
5. Assemble and Serve
- Arrange the roasted potatoes and asparagus on a serving platter.
- Place the salmon fillets on top or beside the vegetables.
- Garnish with extra lemon wedges for a bright, zesty finish.
Serving Suggestions:
Pair this dish with a fresh garden salad, garlic bread, or a light quinoa side for a complete and satisfying meal.