At a glance
| Prep | Cook | Total | Yield |
|---|---|---|---|
| 10 minutes | 12-15 minutes | about 25 minutes | 4 servings |
Ingredients
- 4 salmon fillets (about 6 oz each)
- 1 pound baby potatoes, halved (optional — see note)
- 1 pound asparagus or green beans, trimmed
- 3 tablespoons olive oil, divided
- 3 cloves garlic, minced
- 1 lemon, half sliced thin and half reserved for squeezing
- 1 teaspoon dried oregano or Italian seasoning
- Salt and black pepper, to taste
- Fresh dill or parsley, for serving (optional)
Instructions
- Preheat the oven to 425°F. Line a large sheet pan with parchment paper or foil.
- If using potatoes, toss the halved potatoes with 1 tablespoon oil, salt, and pepper, and roast alone for 10 minutes first — they take longer to cook than everything else on the pan.
- Push the potatoes to one side. Add the asparagus and salmon fillets to the pan. Drizzle everything with the remaining oil, scatter the garlic over the top, and season with oregano, salt, and pepper. Lay lemon slices over the salmon.
- Roast for 12–15 minutes, until the salmon flakes easily with a fork and the vegetables are tender.
- Squeeze the reserved lemon half over everything just before serving. Top with fresh dill or parsley if using.
Make it your own
Broccoli, zucchini, or green beans all roast well in place of asparagus. Boneless chicken thighs work instead of salmon if you add about 10 extra minutes of roasting time. No potatoes on hand? Serve this over a quick-cooking grain like couscous or rice instead.
Storing leftovers
Refrigerate leftovers in an airtight container for up to 2 days. Reheat gently — salmon dries out fast in a hot microwave, so use short bursts at reduced power, or a low oven.
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