Description
A quick and easy sheet pan salmon dinner perfect for solo weeknight meals, featuring roasted baby potatoes and asparagus with a bright lemon-garlic herb flavor.
Ingredients
Scale
- 6-ounce (170 grams) salmon fillet, skin-on or skinless
- 2 tablespoons olive oil, extra virgin preferred
- Juice from half a lemon
- 2 garlic cloves, minced
- 1 cup baby potatoes, halved (Yukon gold recommended)
- 8–10 asparagus spears, trimmed
- Salt and freshly ground black pepper, to taste
- 1 teaspoon dried mixed Italian herbs or a pinch each of thyme and rosemary (optional)
- Optional garnish: 1 tablespoon fresh parsley or dill, chopped
Instructions
- Preheat your oven to 400°F (200°C).
- Wash and halve about 1 cup (150 grams) of baby potatoes. Toss them in 1 tablespoon olive oil, ½ teaspoon salt, and a pinch of black pepper. Spread evenly on your sheet pan, cut side down. Roast for 15 minutes.
- Pat your 6-ounce (170 grams) salmon fillet dry with a paper towel. In a small bowl, mix 1 tablespoon olive oil, juice from half a lemon, minced garlic, and dried herbs if using. Brush this mixture over the salmon, then season with salt and pepper.
- Trim the woody ends off 8-10 asparagus spears. Toss them lightly in the lemon-garlic oil mixture or just a drizzle of olive oil, salt, and pepper.
- After the potatoes have roasted for 15 minutes, remove the pan from the oven and gently push the potatoes to one side, creating space for the salmon and asparagus.
- Place the salmon fillet skin-side down on the pan and arrange the asparagus spears alongside.
- Return the pan to the oven and roast for another 12-15 minutes, until the salmon flakes easily with a fork and the asparagus is tender but still vibrant green.
- Remove from the oven and sprinkle freshly chopped parsley or dill over the top if desired. Let it rest for a minute or two before serving.
Notes
If potatoes are not soft enough after roasting, toss and roast for an additional 5 minutes while salmon rests. Avoid overcooking salmon; it should flake easily but remain moist. Use a timer to prevent overcooking. Frozen salmon can be used if fully thawed and patted dry. Substitute asparagus with green beans, broccoli, or bell peppers if desired. For a smoky flavor, add smoked paprika or chili flakes to the lemon-garlic oil.
- Prep Time: 10 minutes
- Cook Time: 27 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 salmon fillet with
- Calories: 350
- Sugar: 2
- Sodium: 400
- Fat: 22
- Saturated Fat: 3
- Carbohydrates: 15
- Fiber: 3
- Protein: 34
Keywords: salmon, sheet pan dinner, solo meal, easy dinner, healthy, quick recipe, roasted vegetables, weeknight meal