introduction
This Oven-Baked Herb Salmon with Garlic Potatoes and Roasted Asparagus is a simple weeknight meal. It cooks in one dish and needs little hands-on time. If you enjoy garlic and potatoes, try this related recipe for a different main and side: garlic parmesan pork chops with cheesy scalloped potatoes.
why make this recipe
This recipe is quick and healthy. You get protein, starch, and greens on one tray. It uses common pantry herbs and lemon for bright flavor. It is low fuss and good for families.
how to make Oven-Baked Herb Salmon with Garlic Potatoes and Roasted Asparagus
Follow the simple steps below. Preheat the oven, toss the potatoes, add asparagus, place the salmon on top, then bake until done.
Ingredients :
2 salmon fillets, 1 tbsp olive oil, 1 tsp garlic powder or 2 garlic cloves, minced, 1 tsp dried herbs (like dill or thyme), Salt and pepper to taste, 4 medium potatoes, diced, 1 bunch of asparagus, trimmed, 1 lemon, sliced
Directions :
- Preheat the oven to 400°F (200°C).
- In a baking dish, toss the diced potatoes with olive oil, garlic, dried herbs, salt, and pepper.
- Add the asparagus and toss it with a little olive oil and salt.
- Place the salmon fillets on top of the potatoes, season them with salt, pepper, and herbs, and place lemon slices on top.
- Bake in the preheated oven for about 20-25 minutes, or until the salmon is cooked through and the potatoes are tender.
- Serve warm.
how to serve Oven-Baked Herb Salmon with Garlic Potatoes and Roasted Asparagus
Serve the salmon with a lemon slice on top. Spoon some potatoes and asparagus beside the fish. Add a green salad or steamed rice if you like. Serve right away while hot.
how to store Oven-Baked Herb Salmon with Garlic Potatoes and Roasted Asparagus
Cool leftovers to room temperature within two hours. Put in an airtight container. Store in the fridge for up to 3 days. Reheat gently in the oven at 325°F (160°C) until warm. Do not leave fish at room temperature for long.
tips to make Oven-Baked Herb Salmon with Garlic Potatoes and Roasted Asparagus
- Cut potatoes small so they cook in the same time as the salmon.
- Use thin asparagus stalks or trim thick ends for even cooking.
- Pat salmon dry before seasoning so the herbs stick.
- If you like crisp potatoes, give them a quick head start in the oven for 10 minutes before adding salmon.
- Check salmon at 20 minutes; overcooking makes it dry.
variation (if any)
- Use fresh herbs like dill or parsley instead of dried.
- Swap potatoes for baby potatoes or sweet potatoes (may change cook time).
- Add cherry tomatoes for color and sweetness in the last 10 minutes.
- Use butter instead of olive oil for a richer taste.
FAQs
Q: How do I know when the salmon is done?
A: The salmon is done when it flakes with a fork and is opaque in the center. A thermometer reads 145°F (63°C).
Q: Can I use frozen salmon?
A: Yes, but thaw it first in the fridge. Pat it dry before seasoning.
Q: Can I roast everything separately?
A: Yes. If you want extra crisp on potatoes, roast them alone first, then add asparagus and salmon later.
Q: Can I skip the lemon?
A: You can, but lemon adds bright flavor that pairs well with fish.
Q: Is this meal good for meal prep?
A: It is okay for short-term meal prep. Store cooked parts separately and reheat once. Fish is best eaten within 3 days.
Oven-Baked Herb Salmon with Garlic Potatoes and Roasted Asparagus
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Pescatarian
Description
A quick and healthy weeknight meal featuring salmon, garlic potatoes, and roasted asparagus, all cooked in one dish.
Ingredients
- 2 salmon fillets
- 1 tbsp olive oil
- 1 tsp garlic powder or 2 garlic cloves, minced
- 1 tsp dried herbs (like dill or thyme)
- Salt and pepper to taste
- 4 medium potatoes, diced
- 1 bunch of asparagus, trimmed
- 1 lemon, sliced
Instructions
- Preheat the oven to 400°F (200°C).
- Toss the diced potatoes with olive oil, garlic, dried herbs, salt, and pepper in a baking dish.
- Add the asparagus and toss it with a little olive oil and salt.
- Place the salmon fillets on top of the potatoes, season with salt, pepper, and herbs, and add lemon slices on top.
- Bake in the preheated oven for about 20-25 minutes, or until the salmon is cooked through and the potatoes are tender.
- Serve warm with a lemon slice on top and spoon some potatoes and asparagus beside the fish.
Notes
Cool leftovers to room temperature within two hours and store in an airtight container in the fridge for up to 3 days. Reheat gently in the oven.
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 2g
- Sodium: 350mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 60mg
