Salmon Supper
Elevate your weeknight dinner routine with this one-pan Salmon Supper, a vibrant, oven-roasted meal bursting with fresh flavors and simplicity. This recipe brings together tender, flaky salmon fillets marinated in a zesty lemon-dill mixture, perfectly seasoned baby potatoes, and crisp, roasted asparagus spears. With just 15 minutes of prep time and a single baking sheet, this wholesome meal is ideal for busy evenings, yet elegant enough to impress dinner guests. A sprinkling of Parmesan cheese on the asparagus adds an optional touch of indulgence. Packed with nutritious ingredients and minimal cleanup, this Salmon Supper is a must-try for seafood lovers seeking a delicious, healthy dinner that’s ready in under an hour!
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Recipe Information
Ingredients
- 4 pieces Salmon fillets (skin-on, 6 oz each)
- 3 tablespoons Olive oil
- 2 cloves Garlic cloves (minced)
- 1 whole Lemon (juiced and zested)
- 2 tablespoons Fresh dill (chopped)
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper (freshly ground)
- 1.5 pounds Baby potatoes (halved)
- 1 pound Asparagus spears (trimmed)
- 1 teaspoon Paprika
- 0.25 cup Parmesan cheese (grated, optional)
Instructions
Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper or aluminum foil for easy cleanup.
In a small bowl, whisk together 2 tablespoons of olive oil, minced garlic, lemon juice, lemon zest, fresh dill, 0.5 teaspoon salt, and 0.25 teaspoon black pepper. Set aside.
Rub the salmon fillets with the prepared lemon-dill mixture to coat them well. Let them marinate for 10 minutes while preparing the vegetables.
In a large mixing bowl, toss the halved baby potatoes with the remaining 1 tablespoon of olive oil, paprika, 0.25 teaspoon salt, and 0.25 teaspoon black pepper.
Spread the seasoned potatoes onto one side of the prepared baking sheet in a single layer. Roast in the oven for 15 minutes.
Remove the baking sheet from the oven and push the potatoes to one side to make room for the salmon and asparagus.
Place the marinated salmon fillets skin-side down in the center of the baking sheet. Arrange the trimmed asparagus spears on the remaining open space of the sheet. Drizzle the asparagus with a bit of olive oil and sprinkle a pinch of salt and pepper.
Return the baking sheet to the oven and bake for an additional 12-15 minutes, or until the salmon is cooked through (145°F internal temperature) and flakes easily with a fork.
Optional: Sprinkle the asparagus with grated Parmesan cheese immediately after removing from the oven for extra flavor.
Serve the salmon, roasted baby potatoes, and asparagus warm on individual plates, garnished with a sprig of fresh dill and an extra wedge of lemon if desired. Enjoy!
Nutrition Facts
Calories |
1523 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 76.0 g | 97% | |
| Saturated Fat | 20.4 g | 102% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 96 mg | 32% | |
| Sodium | 3373 mg | 147% | |
| Total Carbohydrate | 149.0 g | 54% | |
| Dietary Fiber | 27.4 g | 98% | |
| Total Sugars | 15.8 g | ||
| Protein | 73.7 g | 147% | |
| Vitamin D | 13.6 mcg | 68% | |
| Calcium | 883 mg | 68% | |
| Iron | 14.8 mg | 82% | |
| Potassium | 4351 mg | 93% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
