Sheet Pan Salmon with Crispy Lemon Asparagus and Charred Potatoes
Ingredients
- 1½ poundssalmon fillet (skin-on)
- 1 poundasparagus
- 1 poundbaby potatoes
- 3 tablespoonolive oil
- 1lemon
- 3 clovesgarlic
- ½ teaspoonkosher salt
- ¼ teaspoonblack pepper
- ½ teaspoondried thyme
Prep
- 01
Halve baby potatoes and trim asparagus (snap off the tough bottom inch).
- 02
Mince 3 cloves garlic and slice 1 lemon into thin rounds.
Method
- 01
Preheat oven to 425°F.
- 02
Toss halved potatoes with 1 tablespoon olive oil, 1/4 teaspoon salt, and a pinch of pepper. Spread on a sheet pan and roast for 15 minutes until starting to soften.
- 03
Meanwhile, toss asparagus with 1 tablespoon olive oil and a pinch of salt. After potatoes have roasted 15 minutes, push them to the sides of the pan and arrange asparagus in the center.
- 04
Pat salmon dry and place skin-side down in the center of the pan. Brush with 1 tablespoon olive oil and season with 1/4 teaspoon salt, black pepper, and thyme. Scatter minced garlic around the salmon and lemon slices on top.
- 05
Roast for 12–15 minutes, until salmon is cooked through (it should flake easily with a fork) and asparagus is tender with charred tips.
- 06
Squeeze fresh lemon juice over everything and serve warm.
Spice Tips
For warmth, add 1/4 teaspoon red pepper flakes to the salmon before roasting. A pinch of smoked paprika on the asparagus deepens the char. Fresh dill or parsley scattered at the end adds brightness.
The whole meal cooks on one pan in under 30 minutes. Leftovers keep for 2 days in the fridge and reheat gently in a 350°F oven.