Description
This Sheet Pan Salmon Dinner is a quick and healthy one-pan meal featuring marinated salmon fillets, roasted baby potatoes, and crisp asparagus, all infused with a zesty garlic and lemon flavor. Ideal for busy weeknights, its easy to prepare and clean up!
Ingredients
Scale
- 4 salmon fillets (about 6 ounces each)
- 1 pound baby potatoes, halved
- 1 pound asparagus, trimmed
- 3 tablespoons olive oil
- 2 tablespoons lemon juice
- 4 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon paprika
- Salt and pepper, to taste
- 1 lemon, sliced (for garnish)
- Fresh parsley, chopped (for garnish)
Instructions
- In a small bowl, combine the olive oil, lemon juice, minced garlic, dried oregano, paprika, salt, and pepper. Whisk until well blended.
- Pour half of the marinade into a large resealable plastic bag or shallow dish. Add the salmon fillets, ensuring they are well coated. Seal the bag or cover the dish and marinate in the refrigerator for at least 30 minutes.
- While the salmon is marinating, wash the baby potatoes thoroughly and cut them in half.
- In a large bowl, toss the halved potatoes with the remaining marinade until well coated.
- Trim the tough ends of the asparagus by bending each stalk until it snaps.
- Set the coated potatoes aside to absorb the flavors for a few minutes.
- Preheat your oven to 400°F (200°C).
- Line a large sheet pan with parchment paper or aluminum foil. Spread the marinated potatoes evenly across the pan, cut side down.
- Roast the potatoes in the preheated oven for about 20 minutes.
- After 20 minutes, remove the sheet pan from the oven and add the asparagus, spreading it evenly around the potatoes.
- Take the marinated salmon fillets out of the refrigerator and place them on the sheet pan among the potatoes and asparagus.
- Drizzle any remaining marinade over the salmon and vegetables.
- Return the sheet pan to the oven and roast for an additional 12-15 minutes, or until the salmon is cooked through and flakes easily with a fork.
- Once cooked, let the sheet pan sit for a couple of minutes to allow the juices to redistribute in the salmon.
- Serve by carefully lifting the salmon fillets onto plates, followed by the roasted potatoes and asparagus.
- Garnish each plate with a slice of lemon and a sprinkle of fresh parsley.
- Enjoy your delicious sheet pan salmon dinner!
Notes
- For a crustier salmon, broil for the last 2-3 minutes of cooking, watching closely to prevent burning.
- Feel free to substitute asparagus with other vegetables like broccoli, bell peppers, or zucchini.
- Consider adding feta cheese over the vegetables before serving for extra flavor.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days; reheat in the oven or microwave.
- Prep Time: 10 minutes
- Cook Time: 35 minutes