Lemon Herb Salmon with Roasted Baby Potatoes and Asparagus

Instructions

Step 1. Preheat the oven to 400°F (200°C).

Step 2. Toss the baby potatoes with olive oil, garlic powder, salt, and black pepper. Spread them on a baking sheet and roast for 15 minutes.

Step 3. In a small bowl, combine olive oil, garlic, lemon juice, lemon zest, parsley, thyme, salt, and black pepper.

Step 4. Place the salmon on a parchment-lined baking sheet and brush evenly with the lemon herb mixture.

Step 5. Arrange the lemon slices over the top of the salmon.

Step 6. After the potatoes have roasted for 15 minutes, add the asparagus to the baking sheet. Drizzle with olive oil and season with salt and pepper.

Step 7. Place the salmon in the oven alongside the potatoes and asparagus.

Step 8. Bake for 12 to 15 minutes, or until the salmon flakes easily with a fork and the asparagus is tender.

Step 9. Remove everything from the oven and let the salmon rest for 2 minutes.

Step 10. Toss the roasted potatoes with fresh parsley.

Step 11. Arrange the salmon, roasted potatoes, and asparagus on serving plates.

Step 12. Spoon any pan juices over the salmon and garnish with additional parsley before serving.

Storage and Reheating Tips

Store leftover salmon, potatoes, and asparagus in separate airtight containers in the refrigerator for up to 3 days.

Reheat in a 325°F (165°C) oven for 8 to 10 minutes or until warmed through.

For quicker reheating, use a skillet over medium-low heat, covering the pan to retain moisture.

Avoid microwaving the salmon for extended periods, as it can dry out.

The potatoes and asparagus can be reheated in an air fryer for a few minutes to restore their texture.