One Pan Lemon Roasted Salmon, Potatoes & Parmesan Asparagus

Updated: May 4

Adapted Recipe & Photo from tieghan gerard at Half Baked Harvest

Serves Two


The Ingredients

  • 1/2 pound baby potatoes halved if large

  • 2 tbsp olive oil divided

  • Salt + pepper, to taste

  • 1/2 lb salmon

  • 1/2 tablespoon honey

  • 1 cloves garlic minced or grated

  • 1/2 tablespoon each: dried parsley, thyme + oregano

  • Dash of cayenne

  • 1/4 cup fresh basil, chopped

  • 1.5 lemons - zest of 2 lemons + 1 sliced for cooking

  • 1/2 bunch asparagus ends trimmed

  • 1/4 cup fresh grated parmesan

Basil Chimichurri

  • 2 tbsp olive oil

  • 1 tablespoons red wine vinegar

  • 1/2 cup fresh basil

  • 1/4 cup fresh cilantro

  • 1/2 clove of garlic

  • pinch of crushed red pepper

  • salt to taste


The Instructions

  • Preheat oven to 425ºF.

  • On a large baking sheet, combine the potatoes with 1 tbsp olive oil and salt + pepper. Roast for 15 minutes.

  • Combine the 1 tbsp olive oil, honey, garlic, parsley, thyme, oregano, cayenne, basil and lemon zest in a bowl. After 15 minutes, add the salmon to center of the potato pan & run the spice mixture on salmon (there may be some extra).

  • Add the asparagus to the pan and toss with the potatoes. Top the asparagus and potatoes with parmesan.

  • Scatter lemon slices all around the pan and on the salmon.

  • Put in oven and roast for 10-20 minutes, or until salmon is cooked until as desired.

  • Serve the potatoes + asparagus with the basil chimichurri.

Basil Chimichurri

  • Combine all ingredients in a blender/food processor and pulse until combined and pesto like. Pour into a bowl. Enjoy!

 

NOTE: The nutritional breakdown is a (close) estimate as numbers change based off of brands used.



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