Lemon Herb Salmon with Roasted Baby Potatoes and Asparagus

This Lemon Herb Salmon with Roasted Baby Potatoes and Asparagus is a light yet satisfying meal featuring tender baked salmon topped with fresh lemon slices, crispy roasted potatoes, and perfectly seasoned asparagus. It’s an elegant dinner that’s easy enough for weeknights and impressive enough for guests.

Ingredients

For the Salmon:

1 salmon fillet (about 1 pound)
1 tablespoon olive oil
2 cloves garlic, minced
1 tablespoon lemon juice
1 teaspoon lemon zest
1 teaspoon dried parsley
1/2 teaspoon dried thyme
1/2 teaspoon salt
1/4 teaspoon black pepper
1 lemon, thinly sliced

For the Roasted Potatoes:

1 pound baby potatoes, halved
1 tablespoon olive oil
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon fresh parsley, chopped

For the Asparagus:

1 bunch asparagus, trimmed
1 tablespoon olive oil
1/4 teaspoon salt
1/4 teaspoon black pepper

For Garnish:

2 tablespoons fresh parsley, chopped

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