One-Pan Lemon Herb Salmon with Asparagus and Potatoes

Looking for a quick and delicious dinner idea that is perfect for busy weeknights? This One-Pan Lemon Herb Salmon with Asparagus and Potatoes is a must-try! Packed with flavors and nutrients, this dish is sure to satisfy your taste buds and keep you feeling satisfied.

Ingredients:

• 4 salmon fillets
• 1 bunch of asparagus, trimmed
• 1 pound baby potatoes, halved
• 2 tablespoons olive oil
• 2 tablespoons freshly squeezed lemon juice
• 2 cloves garlic, minced
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• Salt and pepper, to taste
• Lemon wedges, for serving

Instructions:

1. Preheat the oven to 400°F.
2. In a small bowl, mix together olive oil, lemon juice, garlic, thyme, rosemary, salt, and pepper.
3. Place salmon fillets, asparagus, and potatoes on a baking sheet lined with parchment paper.
4. Drizzle the olive oil mixture over the salmon, asparagus, and potatoes. Toss to coat.
5. Bake in the preheated oven for 15-20 minutes, or until the salmon is cooked through and the vegetables are tender.
6. Serve hot with lemon wedges on the side.

Nutrition Information:

• Calories: 350
• Protein: 30g
• Carbohydrates: 20g
• Fat: 16g

Popular Questions:

1. Can I use fresh herbs instead of dried?
   Yes, you can use fresh herbs in this recipe. Just adjust the quantities to your taste.
2. Can I substitute another type of fish for the salmon?
   Absolutely, you can use any fish of your choice with this recipe.
3. How can I make this dish more spicy?
   You can add some red pepper flakes or cayenne pepper for a spicy kick.
4. Can I add other vegetables to this dish?
   Feel free to add any other vegetables you like to customize the dish.
5. Do I need to marinate the salmon beforehand?
   No, the olive oil mixture will provide enough flavor for the salmon.
6. Can I use sweet potatoes instead of baby potatoes?
   Yes, sweet potatoes will work well in this recipe.
7. How should I store leftovers?
   Store leftovers in an airtight container in the refrigerator for up to 3 days.
8. Can I grill the salmon instead of baking it?
   Yes, you can grill the salmon for a different cooking method.
9. Is this recipe gluten-free?
   Yes, this recipe is gluten-free.
10. Can I add cheese to this dish?
    Feel free to add some parmesan or feta cheese for extra flavor.

Helpful Tips:

• Try adding a squeeze of honey to the olive oil mixture for a hint of sweetness.
• Sprinkle some freshly chopped parsley on top before serving for a pop of color.
• For extra crispy potatoes, toss them with a bit of cornstarch before baking.
• Experiment with different seasonings like dill, paprika, or oregano for variety.
• If you prefer a lighter dish, substitute the potatoes with cauliflower or zucchini.
• To save time, you can marinate the salmon in the olive oil mixture ahead of time.
• For a complete meal, serve with a side of mixed greens or a simple salad.
• Make sure to pat the salmon fillets dry before adding the olive oil mixture for better searing.
• Adjust the cooking time based on the thickness of your salmon fillets to avoid overcooking.
• Feel free to customize the seasonings and herbs to suit your personal taste preferences.

Expert Secrets:

• Preheat the baking sheet in the oven before adding the salmon and vegetables for a perfectly seared texture.
• For added flavor, try grating some lemon zest into the olive oil mixture before drizzling over the dish.
• For a smoky twist, sprinkle some smoked paprika on the salmon fillets before baking.
• To prevent the asparagus from becoming soggy, make sure to trim the woody ends before roasting.
• For a Mediterranean twist, add some olives, cherry tomatoes, and feta cheese to the baking sheet.
• To check if the salmon is cooked through, insert a fork into the thickest part – it should flake easily.
• For a burst of freshness, squeeze some extra lemon juice over the dish just before serving.
• Make sure to evenly space out the salmon fillets and vegetables on the baking sheet for even cooking.
• To keep the salmon moist, avoid overcooking – it should be slightly pink in the center when done.
• For a restaurant-style finish, garnish with some microgreens or a drizzle of balsamic glaze.