One Pan Lemon Roasted Salmon, Potatoes and Parmesan Asparagus
Ingredients
The main dish
-
1
pound
baby potatoes, halved if large
-
¼
cup
olive oil, divided
-
to taste
salt + pepper
-
1
pound
skin-on salmon
-
1
tablespoon
honey
-
2
cloves
garlic, minced or grated
-
1
tablespoon
dried parsley
-
1
tablespoon
dried thyme
-
1
tablespoon
dried oregano
-
2
teaspoons
smoked paprika
-
¼
teaspoon
cayenne
-
½
cup
fresh basil, chopped
-
3
lemons (zest of 2 lemons + 1 sliced for cooking)
-
1
bunch
asparagus, ends trimmed
-
½
cup
fresh grated parmesan
Basil Chimichurri
-
⅓
cup
olive oil
-
2
tablespoons
red wine vinegar
-
1
cup
fresh basil
-
½
cup
fresh cilantro
-
1
clove
garlic
-
a pinch
crushed red pepper
-
to taste
salt
Instructions
- Preheat the oven to 425°F.
- On a large rimmed baking sheet, combine the potatoes, 2 tablespoons of olive oil, and salt + pepper, then roast for 15 minutes.
- While the potatoes are roasting, mix together 2 tablespoons of olive oil, honey, garlic, parsley, thyme, oregano, paprika, cayenne, basil, and lemon zest in a bowl.
- After 15 minutes, add the salmon to the center of the pan and rub the spice mixture onto the salmon.
- Add the asparagus to the pan and toss with the potatoes, then sprinkle with parmesan and scatter lemon slices around.
- Roast for an additional 10-20 minutes until the salmon reaches the desired doneness.
- To serve, remove the skin from the salmon, cut into pieces, and serve with potatoes, asparagus, and basil chimichurri.
Nutrition Facts (estimated)
Servings
4
Calories
760
Total fat
45g
Total carbohydrates
50g
Total protein
40g
Sodium
500mg
Cholesterol
70mg
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