Description
A delightful dish that beautifully combines rich salmon flavors with fresh asparagus and garlic-infused baby potatoes, perfect for any occasion.
Ingredients
Scale
- 1 lb baby potatoes
- 2 tbsp olive oil
- 3 cloves garlic, minced
- 1 tbsp chopped rosemary
- 4 salmon fillets
- 2 tbsp butter, melted
- Zest of 1 lemon
- 2 tbsp fresh dill
- 1 bunch asparagus spears
Instructions
- Preheat your oven to 425°F (220°C).
- Toss baby potatoes with olive oil, garlic, and rosemary in a bowl until well coated. Spread them out on a sheet pan.
- Roast the potatoes in the oven for 20 minutes.
- Prepare the salmon fillets by brushing them with melted butter and seasoning with lemon zest and fresh dill. After 20 minutes, add the seasoned salmon fillets and asparagus spears to the sheet pan with the potatoes. Return the pan to the oven and roast for an additional 12 minutes, or until the salmon is flaky and the asparagus is tender. Serve immediately for a complete meal.
Notes
For a healthier twist, substitute butter with olive oil. Pair with a light salad or crusty bread.
- Prep Time: 15 minutes
- Cook Time: 32 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 2g
- Sodium: 600mg
- Fat: 24g
- Saturated Fat: 6g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 70mg