Description
A simple, healthy, and flavorful one-pan meal with lemon herb salmon and roasted vegetables.
Ingredients
Scale
For the Crust:
- 4 salmon fillets (6 oz each)
- 1 lb baby potatoes, halved
- 1 bunch asparagus, trimmed
- 1 lemon, sliced
- 3 tbsp olive oil
- 2 cloves garlic, minced
- 1 tsp dried oregano
- 1 tsp dried thyme
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
1. Prepare the Crust:
- Preheat oven to 400°F (200°C). Line a sheet pan with parchment paper.
- Toss potatoes with 1 tbsp olive oil, half the garlic, oregano, thyme, salt, and pepper. Spread on the pan and roast for 15 minutes.
- Add asparagus to the pan with salmon fillets. Drizzle with remaining olive oil and season with remaining garlic, salt, and pepper. Top salmon with lemon slices.
- Roast for another 12-15 minutes until salmon is cooked through and veggies are tender.
- Garnish with fresh parsley before serving.
Notes
You can customize the seasonings to taste.