Sheet pan salmon asparagus and new potato … the easiest one pan roasted salmon dinner for Spring!
Despite how easy this one is, it doesn’t sacrifice on flavour, it’s light, fresh and bursting with seasonal produce.
If you’re looking for a family friendly, midweek dinner idea then this should be added to your recipe rotation immediately – the best part? VERY little washing up and absolutely no standing over the stove!
How to make this sheet pan salmon asparagus and new potato dinner:
Ingredients you’ll need
- 500g new potatoes
- 4 fillets (480g) skinless salmon
- 250g asparagus – woody ends removed
- 1tsp garlic powder
- 15 springs fresh thyme
- 3tbsp olive oil
- 2 lemons (juice and zest of 1 / slices of the 2nd)
- Salt & pepper
How to:
- Preheat the oven to 200C
- Cut the new potatoes into bite-sized pieces (I cut mine in half), toss them on the pan with 1tbsp of olive, the garlic powder, 5 thyme springs and salt & pepper – make sure they’re coated well. Pop them in the oven for about 40 minutes (check them after about 30 incase they’re already starting to turn golden).
- While the potatoes are cooking, it’s time to prepare the salmon. Place your salmon fillets into a bowl with the remaining thyme, 2tbsp olive oil, juice and zest of 1 lemon and salt & pepper. Cover and leave in the fridge for 30 minutes.
- Once the potatoes are softened and just starting to turn golden, take them out of the oven, add the asparagus to the tray and give it all a shake about – coating the asparagus in some of the flavour from the potatoes.
- Nestle the marinated salmon amongst the potatoes and veg, pour over any remaining marinade.
- Add the slices of lemon from your 2nd lemon to the top.
- Return the tray to the oven for about 15 minutes or until the salmon is cooked through.
Enjoy an easy, healthy salmon dinner!
If you like this, you might also enjoy some of our other salmon recipes:
Sheet Pan Salmon Asparagus and New Potato
Fresh, Easy and Light Spring Dinner!
Ingredients
- 500g new potatoes
- 4 fillets salmon 480g skinless
- 250 g asparagus woody ends removed
- 1 tbsp garlic powder
- 15 sprigs fresh thyme
- 3 tbsp olive oil
- 2 whole lemons 1 x sliced / 1 x juiced & zested
- salt and pepper
Instructions
- Cut the new potatoes into bite-sized pieces (I cut mine in half), toss them on the pan with 1tbsp of olive, the garlic powder, 5 thyme springs and salt & pepper – make sure they're coated well. Pop them in the oven for about 40 minutes (check them after about 30 incase they're already starting to turn golden).
- hile the potatoes are cooking, it's time to prepare the salmon. Place your salmon fillets into a bowl with the remaining thyme, 2tbsp olive oil, juice and zest of 1 lemon and salt & pepper. Cover and leave in the fridge for 30 minutes.
- Once the potatoes are softened and just starting to turn golden, take them out of the oven, add the asparagus to the tray and give it all a shake about – coating the asparagus in some of the flavour from the potatoes.
- Nestle the marinated salmon amongst the potatoes and veg, pour over any remaining marinade.
- Add the slices of lemon from your 2nd lemon to the top.
- Return the tray to the oven for about 15 minutes or until the salmon is cooked through.
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