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.