Instructions
Preheat Oven:
Preheat your oven to 400°F (200°C).
Prepare Potatoes:
Toss the halved potatoes with 1 tablespoon of olive oil, garlic powder, paprika, salt, and pepper. Spread them out on a baking sheet lined with parchment paper or foil.
Roast Potatoes First:
Roast the potatoes for 15 minutes to give them a head start.
Add Salmon and Asparagus:
Remove the tray, push the potatoes to the sides, and place the salmon fillets in the center. Arrange the asparagus around the salmon. Drizzle remaining olive oil over the asparagus and salmon. Season salmon with salt, pepper, and lemon juice.
Bake Together:
Return the tray to the oven and bake for another 12–15 minutes, or until the salmon is cooked through (internal temp: 145°F or 63°C) and asparagus is tender.
Garnish and Serve:
Garnish with fresh herbs and extra lemon juice if desired. Serve hot.
Description
This dish offers a perfect trio: flaky, juicy salmon; crispy-on-the-outside, soft-on-the-inside potatoes; and tender asparagus spears. It’s light yet satisfying and packed with nutrients like omega-3s, fiber, and vitamins. The lemon and herbs brighten the flavors, while roasting brings out natural sweetness in the vegetables.
Tips
-
Even Cooking: Cut potatoes uniformly so they cook evenly.
-
Don’t Overbake Salmon: Check for doneness early to keep it moist.
-
Extra Crispiness: Broil for the last 2 minutes if you want crisp edges on the salmon and asparagus.
-
Marinate for Flavor: Marinate salmon in olive oil, garlic, and lemon juice for 30 minutes before baking for deeper flavor.
-
Sheet Pan Liner: Use parchment or foil for easy cleanup.
Corrections (Common Mistakes & Fixes)
-
Mistake: Adding all ingredients at once.
Fix: Start roasting potatoes earlier since they take longer. -
Mistake: Overcooking the salmon.
Fix: Use a thermometer or test for flakiness with a fork around the 12-minute mark. -
Mistake: Asparagus too soft/mushy.
Fix: Trim thick ends and don’t overbake; add asparagus in the final 10–12 minutes.
