Oven-Roasted Salmon, Asparagus and New Potatoes

Oven Roasted Salmon, Asparagus & New Potatoes are quick, EASY, and delicious! Make everything in one sheet pan, easy clean-up, perfect for a midweek dinner
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Photography Credit: Elise Bauer

My dad pulled out a favorite recipe from his collection of decades old Food & Wine magazine 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…

This salmon recipe comes together quickly in the oven, all in one sheet pan or roasting pan. You roast the potatoes first, because they take much longer than the fish and asparagus to cook. Then you toss the asparagus in with the potatoes, move them over to the side of the pan, add the salmon and cook everything together until the salmon is cooked through.

Super easy with wonderful flavors. Perfect for a midweek dinner!

Oven-Roasted Salmon, Asparagus and New Potatoes Recipe

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

Ingredients

  • 1 pound (450 g) small new potatoes, scrubbed clean and halved
  • 2 Tbsp olive oil
  • 1/2 teaspoon salt
  • 1/2 pound (225 g) 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
  • Freshly ground pepper
  • 1 1/2 pounds (680 g) of salmon fillets or salmon steaks cut about 1-inch thick
  • 1 lemon, cut into large wedges

Method

1 Roast the potatoes: Preheat oven to 400°F (205°C). In a sheet pan, or a large, shallow roasting pan (not glass, as it might break in an oven that hot) toss the potatoes with olive oil and sprinkle all over with salt.

Place the potatoes cut side down in the roasting pan and cook 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 roasting pan from the oven.

2 Toss asparagus with dill, zest, garlic, salt, olive oil, and mix with potatoes: In a medium bowl, toss the asparagus with the chopped dill, lemon zest, garlic, about 1/2 teaspoon of salt and a little olive oil. Add the asparagus mixture to the potatoes and stir to combine.

3 Make room for salmon fillets in the pan, and roast: 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.

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Recipe from a very old issue of Food and Wine magazine with a few minor changes.

Links:

Provencal Roasted New Potatoes here on Simply Recipes

Showing 4 of 48 Comments

  • Abbie

    Every passover I come back to this recipe. It comes out perfect each time I make it. My whole family loves it.
    Thank you for sharing!

  • Marlene

    I am another one of your many unwavering, longterm Elise fans who has been making this recipe since whenever it was first on your blog. In some ways you have become part of my family. My son ate your recipes and now he has left, and Mike and I continue the tradition. Anyway I am writing this because when I woke up this morning, there it was, still on my computer screen and I started to think about how you’ve followed me around the 3 countries I have lived in since inception while hoping to be able to assemble the ingredients I need to make your recipes!. A little nostalgia this morning! By the way, I add more garlic and I am gluten and casein intolerant and can make most recipes work just fine. All the best to you.

  • Angie

    This Christmas my brother and his girlfriend threw me a curve ball. They were no longer eating meat or poultry but would eat any type of fish. I saw this recipe and the ease at which it could be cooked. Since I had a turkey cooking I need something quick and easy. As it turned out this was the star of dinner for all who came. I had a lot of turkey left over and nothing else. The loved this recipe and now it’s a big hit whenever I make it.

  • Bonnie Turner

    Totally agree with the other comments made about this recipe. The roasted potatoes, asparagus and salmon were at the top of the chart. My husband loved it as well as I also. Thanks for the awesome recipe with easy clean up.

  • Rochelle

    This was excellent. I used cauliflower instead of asparagus and roasted it with the potatoes. And I put dill butter on the salmon for the last half of cooking. We loved it!

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