salmon and potatoes

Sheet Pan Salmon and Asparagus with Potatoes is a great way to get in a serving of protein and heart-healthy Omega-3s. Everyone in your family will love this dish for the flavor and you’ll love it for its ease of cooking and clean up.

Sheet Pan Salmon and Asparagus with Potatoes

salmon fillets

asparagus (ends trimmed)

baby red or gold potatoes (quartered)

olive oil

salt and pepper

Italian herb blend (see note)

garlic powder

butter (melted)

honey

dijon mustard

Italian herb blend

lemon (thinly sliced)

Preheat oven to 400 degrees. Toss potatoes with 2 tablespoons olive oil, salt and pepper to taste, garlic powder, and 2 teaspoons Italian herb blend. Arrange on a large sheet pan and bake in preheated oven for 10 minutes.&nbsp;

&nbsp;Arrange salmon fillets and asparagus on the sheet pan.&nbsp;Whisk together melted butter, honey, dijon mustard, and 1/2 teaspoon remaining Italian herb blend. Brush onto salmon fillets.&nbsp;

Drizzle asparagus with remaining 1 tablespoon olive oil, season with salt and pepper&nbsp;to taste and place lemon slices between the asparagus spears.&nbsp;

Bake for 15 minutes until asparagus and potatoes are fork-tender and salmon is cooked through. Serve immediately.&nbsp;

Tender, flakey slow-roasted salmon and potatoes. An easy dinner, flavored Mediterranean-style with fresh garlic, thyme, rosemary and a splash of lemon juice.

Slow Roasted Salmon and Potatoes Recipe

lb baby potatoes, (scrubbed and cut in half)

Kosher salt and black pepper

tsp + 1 tbsp fresh thyme (divided)

tsp rosemary (dry rosemary) (divided)

garlic

Extra virgin olive oil

salmon

If you’re making the potatoes, start by heating the oven to 450 degrees F. If not, skip to step 5.

Put the halved potatoes in a large mixing bowl. Season with kosher salt, black pepper, 1 teaspoon fresh thyme and 1 teaspoon dry rosemary. Add 2 teaspoons minced garlic and 2 tablespoons extra virgin olive oil. Toss to make sure the potatoes are well coated.

Arrange the potatoes, cut side down, on a sheetpan or baking dish. Roast in the heated oven for about 25 minutes.

Remove the potatoes from the oven and push the potatoes to one side of your  pan to make room for the salmon.

Turn the oven heat down to 250 degrees F. Wait for the heat to lower to this point.

Brush the bottom of the sheet pan where you made room for the salmon with a bit of extra virgin olive oil. Season the salmon with kosher salt on both sides and put it in the pan next to the potatoes.

Drizzle about 3 to 4 tablespoons extra virgin olive oil over the salmon fillet.  Spread the remaining fresh garlic on top (I use the back of a spoon to spread the garlic evenly all over the fish fillet). Sprinkle the remaining rosemary and fresh thyme.

Roast the salmon in the 250 degree F heated oven for 15-18 minutes for medium rare, or up to 25 minutes for medium, depending on thickness of fish (insert a fork in the thickest part of the salmon, it should meet no resistance and should flake easily). To be sure, insert an instant read thermometer in the thickest part of the fish, it is ready when the internal temperature registers 125 degrees F for a medium-cooked salmon.

Squeeze some fresh lemon juice on top of the salmon. Serve immediately.

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Top 2 salmon and potatoes recipes from across the web

The most viewed salmon and potatoes recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Sheet Pan Salmon and Asparagus with...

Slow Roasted Salmon and Potatoes Re...

The most viewed salmon and potatoes recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine