Oven-Roasted Salmon, Asparagus and New Potatoes

My dad pulled out a favorite recipe today to make and share with “the people on the website.” A “discussion” then ensued between the rental units for at least half an hour along the lines of “What do you mean this is a favorite recipe? You always told me you didn’t like salmon.” “What are you talking about? I used to make this all the time.” “You’ve never made it in this house!…” and so on and so on. Turns out my mother’s preferred method of cooking any fish is to pan-fry it, coated with cornmeal. Pan-frying salmon tends to leave odoriferous remnants (it stinks up the house) which my father really doesn’t appreciate. Likely he did cook it often enough, just not when mom was around, lest she get ideas about cooking salmon herself. Just a theory of course, I didn’t stick around to see the outcome of this particular chat…

According to the notes accompanying this recipe indicate that cooking fish at a high temperature in the oven seals in the flavor and helps get dinner out quickly. Excellent, easy dish.

Oven-Roasted Salmon, Asparagus and New Potatoes Recipe

  • Prep time: 10 minutes
  • Cook time: 32 minutes
  • Yield: Serves 4.

This recipe will work with either salmon steaks or fillet portions.

Ingredients

  • 1 pound small new potatoes, scrubbed clean and halved
  • 2 Tbsp olive oil
  • 1/2 pound medium asparagus, trimmed and sliced on the diagonal, 1-inch long pieces
  • 1 Tbsp chopped fresh dill
  • 1 strip of lemon zest
  • 1 small garlic clove, coarsely chopped
  • 1/2 teaspoon salt
  • Freshly ground pepper
  • 2 (8-to-10 ounce) salmon fillets, or steaks cut about 1-inch thick
  • 1 lemon, cut into large wedges

Method

1 Preheat oven to 400°F. In a large, shallow baking dish (not glass, as it might break in an oven that hot) coat the potatoes with olive oil and salt. Arrange the potatoes, cut side down, in the baking dish and roast for 10-12 minutes, until the potatoes begin to brown on the bottom. Turn the potatoes over and roast another 10 minutes until browned on top. Remove the baking dish from the oven.

2 In a medium bowl, toss the asparagus with the chopped dill, lemon zest, garlic, salt and a little olive oil. Add the asparagus mixture to the potatoes and stir to combine.

3 Push the vegetables to the side of the dish to make room for the salmon. If you are using fillets, put them skin side down. Salt the salmon well and return the baking dish to the oven. Roast the salmon and asparagus for 10 minutes, or until the fish is just cooked through.

If you want, remove the skin and center bones (if you are using steaks), and arrange on individual plates before serving. Garnish with fresh dill and lemon wedges.

Adapted from a very old issue of Food and Wine magazine.

38 Comments

  1. eljae

    This looks absolutely yummy! My favored way of cooking salmon is to marinate it with a little lemon butter and grill it on a charcoal grill. However, living in a cold climate, grilling is only an option between April and September. Perhaps I’ll splurge and fix this dish for Valentine’s Day!

  2. Kate

    Could you recommend another vegetable to add or perhaps to substitute in this recipe? It sounds delicious but I know a few people who don’t like asparagus (not sure how that’s possible…but it’s true.) :)

  3. Annabelle

    I love hearing snippets about your parents they seem so fun! Thanks for the recipe, a whole meal in one dish!

  4. Karina

    Cute story! And the recipe looks delicious. It reminds me of a packet recipe I did years ago – putting fish, lemon, vegetables, herbs and olive oil inside a foil packet and cooking everything together. Hmmm… ;-) Thanks, Elise!

  5. Elise

    Hi Eljae – That’s the problem with grills in the winter, isn’t it? Who wants to go outside?

    Hi Kate – asparagus are perfectly complemented to salmon. I guess you could use another vegetable, but I can’t think of one that would work as well as asparagus. That said, why don’t you experiment and let us all know what you find?

    Hello Annabelle – I find my folks hilarious. Thankfully, they spend a lot of time considering what they want to put in their (and my) bellies, giving me ample recipe writing material.

    Hi Gigi – Fillets are thinner and would cook up much faster. I would poach the fillets in water and white wine on the stovetop.

    Hi Karina – Yummmm, that sounds good…

  6. wineaux

    Thanks for the recipe. I made it last night and it was great. The flavours are absolutely perfect together. On top of that it’s so easy and quick to make… Exactly what I need on a weekday evening.

  7. randi

    I made this tonight for my father’s birthday dinner and it was fabulous. With two young kids I didn’t have time to fuss with a complicated dinner. I used filets and they worked just fine. The meal was a big hit. Even my 3-year old loved it.

  8. Alex

    My boyfriend and I tried making it this weekend and we ran into a few snags at the grocery store: no fresh dill, and no salmon steaks.

    We substituted dried dill weed, and wrapped two salmon filets with cooking string to basically make a steak. Everything was delicious, the potatoes were crispy on the outside and soft on the inside.

    Being college students, the salmon was a bit of a splurge for us, but we’re going to try cooking the rest of the asparagus bunch with some chicken in the same manner.

    Always enjoy reading, and cooking!

  9. lynn

    Wow, was this good! (Even the people who claim not to like asparagus wanted seconds on them). I will definitely make this again, but next time I might try it with boneless steaks, though I guess that might change the cooking time a little?

  10. Robyn

    Yesterday my neighbour gave me a fish he’d just caught and I’d bought the first asparagus I’d seen (yeah!! spring is here). I cooked the fish on top of thinly sliced potatoes that had been tossed in oil , salt & pepper and cooked on high in the oven for 10 minutes before adding the fish and lots of chopped garlic, tossed in oil. The asparagus I boiled til al dente and tossed in lemon. Scattered baby rocket leaves over plated fish. It was delicious. Today looking for ideas for shrimp and exploring your seafood section I spied your all-in-one method, for the same ingredients I’d used yesterday. I’ll experiment by adding the vegetable(s) to the roasting tin next time. I do love roast asparagus, (but for the first meal of the season just heated through always seems just right). I love new potatoes cooked on the bbq. I know I am going to love your Dad’s version. Cheers

  11. Mercedes

    I made this as a Saturday night dinner for my boyfriend and I – it turned out great! Thanks for such a great recipe!

  12. Melanie

    Great dish. I love the idea of a baked Salmon. We always seem to be BBQ and this is an awesome alternative. Very easy to prepare, I would not add as much salt next time. Yummy! We’ll be having this again in the future.

  13. Marilyn Austin

    Tried this tonight, but used parboiled fresh green beans instead. It was wonderful, and I plan to make this again and again, using different vegetables…and the house doesn’t smell like fish. Great recipe.

  14. Marilyn Austin

    Since the idea of one pan was so appealing, I decided to try this with chicken breast filets, potatoes, zucchini, mushrooms, onions, garlic and yellow squash. Once again, everything came out perfect. Everything done in the same order as the salmon recipe. I also tried it with tilapia, red peppers, green peppers, onion and garlic. Also perfect. And only one dish to clean. Who could ask for more?

  15. n/a

    Great recipe. I substituted dill with mixed herbs, rosemary and thyme. You can add pretty much anything and it works, but melted butter gives it a bit more moisture.

  16. Anonymous

    yummmmmy! we made this tonight and loved it! so easy and delicious. didn’t have any lemon and it still tasted great. thank you!!

  17. corey

    I went to the grocery store this evening and came back with wild salmon fillets, new potatoes, and asparagus. I came looking for some guidance on the temperature at which to roast the potatoes and instead found a whole recipe for oven-roasted salmon with potatoes and asparagus!

    I used the recipe as far as the cooking times, but diverged somewhat when it came to the flavorings. I’ve done dill with salmon a thousand times and wanted to do something else, so I baked the salmon with just salt, pepper, and olive oil and then made a compound butter with chives and cilantro for the table. I also made a garlic aioli for the potatoes which went over really well, even with picky mayonnaise/raw egg haterz. I went ahead and followed the recipe for the asparagus; the lemon zest is a great call!

    Everything was excellent – I’ll definitely make this again.

  18. Kathy

    Made the recipe last night for 14 people with 5 pounds of Salmon filet from Costco. Cooked the potatoes a bit longer than suggested because I had to use small reds rather than new potatoes (we don’t get them much in CA). People came back for seconds and loved it! Salmon was moist and flavorful with perfect blend of veg and starch. Great recipe – super easy to follow.

  19. Yana

    I was looking for something quick and healthy to make for dinner and, of course, hit your website first. I’m so glad I tried this – it was fantastic and incredibly easy to make! I need more recipes like this one :) Thanks!

  20. rokorox

    This is truly a one-pot meal…except I didn’t even have a pot to wash! The gremolata-esque mixture of dill, lemon and garlic was awesome on the potatoes and asparagus. This recipe is a winner. Thank you!

  21. Erin

    Awesome meal! I was searched My Delicious links for what to do with the salmon I thawed, and this popped up as another link other people had bookmarked. I immediately zeroed in this because I had asparagus and red potatoes leftover from a meal earlier in the week! I was bummed though because I couldn’t find my camera to take a picture so I could blog it.

    Thanks again for the recipe! I love your site!

  22. Stephanie

    I made this for dinner, and it was amazing! My house smelled wonderful, and the guests were thoroughly pleased. Thank you for the great (and healthy) recipe!

  23. amy

    I made this last night. Very easy one-dish meal. I used a large non-stick skillet that I usually only use for oven roasted potatoes (I’ve never had any luck browning potatoes in anything not non-stick). The smell was mouth-watering. Big hit with my fiance and I. We try to have salmon once a week and I this recipe will be used many more times.

  24. Suzie

    This is the best salmon recipe I have ever made or eaten out. The potatoes and asparagus would be a great side dish with anything. Thanks!

  25. Joan

    Elise – Thank you for another simple to follow, tasty, quick recipe. Appreciate it. And – folks – definitely try the glazed salmon!!!!!

    P.S. I used 6 oz. salmon filets. Did not dry out.

  26. Christine F.

    I have a question that I cannot seem to find an answer for on this website or any other. I don’t use fresh lemons very often, and although there are plenty of suggestions about what to do with leftover lemon hulls, I cannot find any that address what may be done with a leftover lemon that has been “zested?”

    I would greatly welcome any suggestions from Elise or other food patrons, as I hate to be wasteful and simply throw out the lemon after it has been used for zest! Thank you.

    This sounds like a great recipe and I’m really looking forward to making it! In fact, there’s a LOT of recipes from your site I can hardly wait to try out. Thanks, again!

    I use lemon juice for so many things, squeeze some over fish, add some to a glass of water to freshen it up, squeeze some over vegetables like asparagus or broccoli. ~Elise

  27. Christine F.

    Thank you for the recipe. Tried it tonight and absolutely LOVED the asparagus! (Even my boyfriend ate all of his asparagus w/o complaint!)

    Had to improvise as the grocery store had no fresh dill (used a slightly smaller amount of dill weed) and all I had was minced garlic, but it was still great.

    I also had no problems with the frozen individually packed salmon fillets that can be bought in my Grocer’s freezer section – they turned out good!

    Only issue: Not sure if I cooked the potatoes too long – they were a little dry/bland in comparison to the tasty asparagus. Thinking a sauce/glaze for the salmon and the potatoes would help give some pizazz.

    Again, thank you – I will definitely try this recipe again! :)

  28. Tanya (from Ukraine)

    Good day, dear Elise!

    Thank you so much for your blog! I LOVE IT! I accidently found it on the web and now it is my everyday “must-read”. Here in Ukraine we have a completely different cuisine but I really enjoy American, Mexican and Japanese recipes that I have found here. It has been barely a week since I found this website, but I already made Banana Cookies, Thumbpint Cookies, Potato Skins and Cheesy Bread. Yesterday I cooked this fantastic salmon. My little daughter loved it! Thank you so much again! You are my inspiration! Kind regards to you and your family (especially to your Dad)! :) Tanya

  29. Jeanine

    Made this tonight with steelhead trout filets instead of salmon (cheaper, at Costco,) and it turned out very well! I was a little afraid that the fish would be bland or stick because there wasn’t any seasoning directly applied to it, but it blended well with the vegetables.

    I actually steamed the potatoes and the asparagus first, before roasting, because people here like their vegetables mushy. It was well-received. Thanks!

  30. Helen

    Even though this has been posted for some time, wanted to let you know that I made this yesterday for company using salmon filets . It was wonderful. I am not a confident cook and it was easy and great especially with one pan. Thanks for what will certainly become a favorite.

  31. milatami

    Lovely meal…frequent on my table…..thanks….i would advise to store some dill in the freezer chop it with some sea salt keep it in plastic container it lasts month ad it;s fresh when u need it….

  32. Moxie

    Followed directions exactly…probably the best seafood I’ve had in a long time. Thanks for another great recipe!

  33. Anna

    Thanks for another great recipe! I never know how to cook fish, but this was super easy and delicious! My salmon fillets must have been larger than yours because they took 25+ minutes to cook. I added some crushed red pepper and garlic powder to the potatoes; they were fantastic.

  34. adriana

    I just cooked this and it was very delicious, the salmon was not overcooked and the asparagus and potatoes we’re well flavored.
    thank you for sharing! :)

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