Oven Roasted Salmon, Asparagus, and New Potatoes are quick, EASY, and delicious! Make it all in one sheet pan, easy cleanup, perfect for a weeknight dinner
BE PICTURED IN; CHARACTERIZED IN:
My dad pulled out a favorite recipe from his collection of decades-old Food & Wine magazine to make and share with “the folks on the site.”
Turns out my mom’s favorite way to cook fish is by pan frying it and topping it in cornmeal. Cooking salmon tends to leave smelly leftovers (it stinks throughout the house), which my dad really doesn’t appreciate.
He probably cooked it often enough, just not when Mom was around so she wouldn’t get the idea of cooking salmon herself. Just a theory of course, I didn’t stay to see the outcome of this particular conversation…
This salmon recipe comes together quickly in the oven, all in a sheet pan or skillet. Roast the potatoes first, because they take much longer to cook than the fish and asparagus. Then toss the asparagus with the potatoes, push to the edge of the pan, add the salmon and cook everything together until the salmon is done.
Super easy with wonderful flavors. Perfect for a weeknight dinner!
Updated recipe and photos, first published in 2008
Oven roasted salmon, asparagus and new potatoes
ingredients
-
1 pound (450G) small new potatoesscrubbed clean and cut in half
-
2 tablespoon Extra virgin olive oil
-
1/2 teaspoon Salt
-
1/2 pound (225G) Middle asparagustrimmed and cut on the diagonal, 1 inch long pieces
-
1 tablespoon fresh dillchopped
-
1 stripes Lemon peel
-
1 small clove garlicroughly chopped
-
Fresh ground black pepper
-
1 1/2 pounds (680G) salmon fillets or salmon steaks, cut about 1 cm thick
-
1 lemoncut into large wedges
method
-
Fry the potatoes:
Preheat the oven to 205°C. In a baking sheet or large, shallow skillet (not glass, as it could crack in such a hot oven), toss the potatoes with olive oil and sprinkle with salt.
Place potatoes cut-side down in roasting pan and cook until potatoes begin to brown on the bottom, 10-12 minutes.
Flip the potatoes and sauté an additional 10 minutes until browned on top. Take the roaster out of the oven.
-
Mix asparagus with dill, peel, garlic, salt, olive oil and mix with potatoes:
In a medium bowl, toss the asparagus with the chopped dill, lemon zest, garlic, about 1/2 teaspoon salt, and a little olive oil. Add the asparagus mixture to the potatoes and stir.
-
Making room for salmon fillets in the pan and frying:
Push the vegetables to the edge of the bowl to make room for the salmon. If using fillets, place them skin-side down. Salt the salmon well and place the casserole dish back in the oven.
Sear the salmon and asparagus for 10 minutes or until the fish is just cooked through.
If desired, remove skin and middle bones (if using steaks) and arrange on individual plates before serving. Garnish with fresh dill and lemon wedges.
Recipe from a very old issue of Food and Wine magazine with a few minor changes.
Links:
Provencal Roasted New Potatoes here on Simply Recipes
| nutritional information (per serving) | |
|---|---|
| 595 | calories |
| 29g | Fat |
| 47g | carbohydrates |
| 43g | protein |
