salmon and potatoes

Sheet Pan Salmon and Asparagus with Potatoes is a great way to get in a serving of protein and heart-healthy Omega-3s. Everyone in your family will love this dish for the flavor and you’ll love it for its ease of cooking and clean up.

Sheet Pan Salmon and Asparagus with Potatoes

salmon fillets

asparagus (ends trimmed)

baby red or gold potatoes (quartered)

olive oil

salt and pepper

Italian herb blend (see note)

garlic powder

butter (melted)

honey

dijon mustard

Italian herb blend

lemon (thinly sliced)

Preheat oven to 400 degrees. Toss potatoes with 2 tablespoons olive oil, salt and pepper to taste, garlic powder, and 2 teaspoons Italian herb blend. Arrange on a large sheet pan and bake in preheated oven for 10 minutes.&nbsp;

&nbsp;Arrange salmon fillets and asparagus on the sheet pan.&nbsp;Whisk together melted butter, honey, dijon mustard, and 1/2 teaspoon remaining Italian herb blend. Brush onto salmon fillets.&nbsp;

Drizzle asparagus with remaining 1 tablespoon olive oil, season with salt and pepper&nbsp;to taste and place lemon slices between the asparagus spears.&nbsp;

Bake for 15 minutes until asparagus and potatoes are fork-tender and salmon is cooked through. Serve immediately.&nbsp;

Tender, flakey slow-roasted salmon and potatoes. An easy dinner, flavored Mediterranean-style with fresh garlic, thyme, rosemary and a splash of lemon juice.

Slow Roasted Salmon and Potatoes Recipe

lb baby potatoes, (scrubbed and cut in half)

Kosher salt and black pepper

tsp + 1 tbsp fresh thyme (divided)

tsp rosemary (dry rosemary) (divided)

garlic

Extra virgin olive oil

salmon

If you’re making the potatoes, start by heating the oven to 450 degrees F. If not, skip to step 5.

Put the halved potatoes in a large mixing bowl. Season with kosher salt, black pepper, 1 teaspoon fresh thyme and 1 teaspoon dry rosemary. Add 2 teaspoons minced garlic and 2 tablespoons extra virgin olive oil. Toss to make sure the potatoes are well coated.

Arrange the potatoes, cut side down, on a sheetpan or baking dish. Roast in the heated oven for about 25 minutes.

Remove the potatoes from the oven and push the potatoes to one side of your  pan to make room for the salmon.

Turn the oven heat down to 250 degrees F. Wait for the heat to lower to this point.

Brush the bottom of the sheet pan where you made room for the salmon with a bit of extra virgin olive oil. Season the salmon with kosher salt on both sides and put it in the pan next to the potatoes.

Drizzle about 3 to 4 tablespoons extra virgin olive oil over the salmon fillet.  Spread the remaining fresh garlic on top (I use the back of a spoon to spread the garlic evenly all over the fish fillet). Sprinkle the remaining rosemary and fresh thyme.

Roast the salmon in the 250 degree F heated oven for 15-18 minutes for medium rare, or up to 25 minutes for medium, depending on thickness of fish (insert a fork in the thickest part of the salmon, it should meet no resistance and should flake easily). To be sure, insert an instant read thermometer in the thickest part of the fish, it is ready when the internal temperature registers 125 degrees F for a medium-cooked salmon.

Squeeze some fresh lemon juice on top of the salmon. Serve immediately.

A delicious, fail-proof dish that&#39;s ready in just 20 minutes. The salmon is seared until crispy on the outside and juicy in the middle, then smothered in a divine sauce enhanced with fresh dill for a fine dining touch. Serve it with buttered potatoes for a quick yet satisfying dinner.

Salmon in Creamy Dill Sauce

½ tsp sweet paprika

½ tsp black pepper (divided)

salt (divided)

unsalted butter

onion

carrot

⅛ tsp ground turmeric

tbsp all-purpose flour

vegetable broth

heavy cream

lemon juice

dill (more for serving)

black pepper (for serving)

seasoning

Get your prep done before you start cooking: Pat the salmon fillets dry. Season both sides with garlic powder, sweet paprika, ¼ teaspoon salt and ¼ teaspoon black pepper.

chopping

Peel and grate the carrot. Dice the onion, mince the garlic cloves and chop the dill.

searing

Heat oil and butter over medium high in a large nonstick skillet. Add salmon fillets and sear 3 minutes per side. Remove from skillet onto a clean plate.

sautéing

Add carrot, garlic and onion. Sauté for 3 minutes. Add turmeric, and the remaining salt and black pepper.

simmering

Add flour and stir until incorporated. Add vegetable broth and simmer for 1 minute while stirring constantly.

stirring

Pour in cream, bring to a simmer. Add dill and lemon juice. Stir until combined. Taste and adjust salt. If the sauce thickens too much, add a splash of cream.

Return salmon to the skillet and simmer for 3 minutes. Finish off with dill and freshly ground black pepper. Enjoy!

Made this today and it is sooooo good!! I carmelized the onions for longer than the recipe called for because I really wanted to get them soft and translucent and golden, and then I added in the carrots and garlic. I served it with baby gold potatoes tossed in butter and garlic and the leftover dill, along with a Caesar salad and it was a 10/10.

Very complimentary for salmon and trout. Great drizzled over vegetables as well. Many may not know however that a brown onion is the same as a yellow onion. Commonly, stores have yellow onion bins, but not brown onion bins. My point is most people are more inclined to try a new reciepe knowing the ingredients are easily accessible. No sense making it complicated. The reciepe is very good and 
worth a try.

Served this at a dinner party and the results were nothing short of FANTASTIC!  I may eat this sauce on shoe sole!

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Top 3 salmon and potatoes recipes from across the web

The most viewed salmon and potatoes recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Sheet Pan Salmon and Asparagus with...

Slow Roasted Salmon and Potatoes Re...

Salmon in Creamy Dill Sauce

The most viewed salmon and potatoes recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine