Description
A simple and healthy one-pan meal featuring tender salmon and roasted vegetables, flavored with lemon and herbs.
Ingredients
Scale
For the Crust:
- 4 (6 oz) salmon fillets
- 1 lb baby potatoes, halved
- 1 bunch asparagus, trimmed
- 1 lemon, sliced
- 2 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp dried thyme
- 1 tsp dried rosemary
- Salt and pepper to taste
Instructions
1. Prepare the Crust:
- Preheat oven to 400°F (200°C). Line a sheet pan with parchment paper.
- Toss potatoes with 1 tbsp olive oil, garlic powder, thyme, rosemary, salt, and pepper. Spread on the sheet pan and roast for 15 minutes.
- Add asparagus and salmon fillets to the pan. Drizzle with remaining olive oil and season with salt and pepper. Top with lemon slices.
- Roast for another 12-15 minutes, until salmon is cooked through and vegetables are tender.
- Serve immediately with extra lemon wedges if desired.
Notes
You can customize the seasonings to taste.