Grab a sheet pan and get cooking with this divine recipe. These dinners use one or one sheet pan, which means an easy and quick cleanup for you.
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Rosemary Roasted Salmon with Asparagus & Potatoes
Ingredients
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3 tablespoons extra-virgin olive oil
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1 tablespoon chopped fresh rosemary
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2 teaspoons minced garlic
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1 ¼ pound Yukon Gold potatoes, cut into 1-inch pieces
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1 teaspoon salt, divided
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¾ teaspoon ground pepper, divided
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1 pound asparagus, trimmed
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4 (5 ounces) skinless salmon fillets, preferably wild
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1 medium lemon
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2 tablespoons balsamic glaze
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½ teaspoon whole-grain mustard
Directions
- Step 1
Preheat oven to 425 degrees F.
- Step 2
Stir together oil, rosemary, and garlic in a small bowl. Place potatoes in a large bowl and toss with 1 tablespoon of the oil mixture and 1/2 teaspoon of each salt and pepper. Arrange the potatoes in an even layer on a large rimmed baking sheet. Roast until lightly browned and tender, about 20 minutes. Push the potatoes to one end of the pan.
- Step 3
Place asparagus in the large bowl and toss with 1 tablespoon of the oil mixture, 1/4 teaspoon salt, and 1/8 teaspoon pepper. Arrange the asparagus on another end of the baking sheet. Roast until the asparagus is bright green, about 3 minutes. Push the vegetables to either end of the pan, leaving space in the center.
- Step 4
Brush salmon with the remaining 1 tablespoon oil mixture and sprinkle with the remaining 1/4 teaspoon salt and 1/8 teaspoon pepper. Place the salmon in the center of the pan. Thinly slice half the lemon and tuck the slices around the salmon and vegetables. Roast for 5 minutes more. Cut the remaining lemon half into wedges.
- Step 5
Whisk balsamic glaze and mustard in a small bowl. Brush 1 tablespoon of the mixture on the salmon. Continue roasting until the salmon is just cooked through and the vegetables are tender for about 5 minutes. Drizzle the vegetables with the remaining sauce. Serve with lemon wedges.
