Sheet-pan dinners win on busy nights. This lemon herb salmon cooks with asparagus and baby potatoes for a complete meal and one tray to wash.
Ingredients (serves 4)
- 4 salmon fillets (6 oz each)
- 1 lb baby potatoes, halved
- 1 bunch asparagus, trimmed
- 3 tbsp olive oil
- 2 lemons (1 sliced, 1 juiced)
- 3 garlic cloves, minced
- 1 tsp dried oregano
- 1 tsp dried thyme
- Salt, pepper, fresh dill
Instructions
- Heat oven to 425°F (220°C). Toss potatoes with 1 tbsp oil, salt, and pepper. Roast 15 minutes.
- Mix remaining oil, lemon juice, garlic, oregano, and thyme.
- Push potatoes aside; add asparagus and salmon. Brush salmon with herb oil; top with lemon slices.
- Roast 12–15 minutes until salmon flakes easily.
- Finish with fresh dill and black pepper.
Tip
Thicker fillets need a few extra minutes — check at 12 minutes.