one pan lemon roasted salmon potatoes asparagus

One-pan lemon roasted salmon, potatoes and asparagus

AuthorSarah KasmanCategoryDifficultyBeginner

One-pan meals are ideal for the busy individual, and this recipe for a one-pan lemon roasted salmon with potatoes and asparagus covers all of your nutritional bases. Not only does it meet the requirements for the healthy plate model (1/4 protein, 1/4 starch, and 1/2 veggies), it offers healthy-brain benefits from the omega-3 fatty acid-rich salmon!

Yields4 Servings
Prep Time10 minsCook Time30 minsTotal Time40 mins

Ingredients
 1 lb baby potatoes, halved if large
 2 tbsp olive oil, divided
 salt + pepper to taste
 1 lb skin-on salmon
 1 tbsp honey
 2 cloves garlic, minced or grated
 1 tbsp dried parsley
 1 tbsp dried thyme
 1 tbsp dried oregano
 2 tsp smoked paprika
 ¼ tsp cayenne
 ½ cup fresh basil chopped
 3 lemons - zest of 2 lemons + 1 sliced for cooking
 4 cups asparagus, ends trimmed

Instructions
1

Preheat oven to 425 degrees F.

2

On a large rimmed baking sheet, combine the potatoes, 1 tablespoon olive oil and salt + pepper. Toss well to evenly coat the potatoes. Place in the oven and roast for 15 minutes.

3

Meanwhile, combine the remaining 1 tablespoon olive oil, honey, garlic, parsley, thyme, oregano, paprika, cayenne, basil and lemon zest in a bowl.

4

After 15 minutes, remove the potatoes from the oven. Add the salmon to the center of the pan (if the salmon is large, cut it into smaller portions). Rub the spice mixture onto the salmon, making sure the salmon is well coated.

5

Add the asparagus to the pan and toss with the potatoes. Scatter lemon slices all around the pan and on the salmon.

6

Place in the oven and roast for 10-20 minutes or until the salmon flakes easily.

7

To serve, remove the skin from the salmon and cut into 4 pieces. Serve with potatoes + asparagus.

Did you try out this recipe? If so, take a photo and tag us on Instagram @copemanclinic!

Nutrition Facts

Serving Size 1

Servings 4


Amount Per Serving
Calories 390
% Daily Value *
Total Fat 16.6g26%
Saturated Fat 2.6g13%
Sodium 119.3mg5%
Total Carbohydrate 27.2g10%
Dietary Fiber 4.9g20%
Sugars 4.3g
Protein 34.3g69%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

 

Ingredients

Ingredients
 1 lb baby potatoes, halved if large
 2 tbsp olive oil, divided
 salt + pepper to taste
 1 lb skin-on salmon
 1 tbsp honey
 2 cloves garlic, minced or grated
 1 tbsp dried parsley
 1 tbsp dried thyme
 1 tbsp dried oregano
 2 tsp smoked paprika
 ¼ tsp cayenne
 ½ cup fresh basil chopped
 3 lemons - zest of 2 lemons + 1 sliced for cooking
 4 cups asparagus, ends trimmed

Directions

Instructions
1

Preheat oven to 425 degrees F.

2

On a large rimmed baking sheet, combine the potatoes, 1 tablespoon olive oil and salt + pepper. Toss well to evenly coat the potatoes. Place in the oven and roast for 15 minutes.

3

Meanwhile, combine the remaining 1 tablespoon olive oil, honey, garlic, parsley, thyme, oregano, paprika, cayenne, basil and lemon zest in a bowl.

4

After 15 minutes, remove the potatoes from the oven. Add the salmon to the center of the pan (if the salmon is large, cut it into smaller portions). Rub the spice mixture onto the salmon, making sure the salmon is well coated.

5

Add the asparagus to the pan and toss with the potatoes. Scatter lemon slices all around the pan and on the salmon.

6

Place in the oven and roast for 10-20 minutes or until the salmon flakes easily.

7

To serve, remove the skin from the salmon and cut into 4 pieces. Serve with potatoes + asparagus.

One-pan lemon roasted salmon, potatoes and asparagus

 

Adapted from Half Baked Harvest