Rosemary Roasted Salmon with Asparagus & Potatoes 🐟🥔

Reading Time: 2 minutes

Rosemary Roasted Salmon with Asparagus & Potatoes 🐟🥔

This easy sheet pan meal combines salmon, asparagus, and Yukon Gold potatoes, all roasted together for a flavorful and nutritious dinner. The balsamic glaze adds a touch of sweetness and richness to the dish.

Ingredients:

• 3 tablespoons extra-virgin olive oil
• 1 tablespoon chopped fresh rosemary
• 2 teaspoons minced garlic
• 1¼ pounds Yukon Gold potatoes, cut into 1-inch pieces
• 1 teaspoon salt, divided
• ¾ teaspoon ground pepper, divided
• 1 pound asparagus, trimmed
• 4 (5-ounce) skinless salmon fillets, preferably wild
• 1 medium lemon
• 2 tablespoons balsamic glaze
• ½ teaspoon whole-grain mustard

Directions:

1. Preheat Oven:

• Heat oven to 425°F (220°C).

1. Prepare Potatoes:

• In a small bowl, mix olive oil, rosemary, and garlic. Toss potatoes with 1 tablespoon of the oil mixture, and ½ teaspoon each of salt and pepper. Spread potatoes in a single layer on a large rimmed baking sheet. Roast for about 20 minutes, until lightly browned and tender. Push potatoes to one end of the pan.

1. Add Asparagus:

• Toss asparagus with 1 tablespoon of the oil mixture, ¼ teaspoon salt, and ⅛ teaspoon pepper. Arrange asparagus on the other end of the baking sheet. Roast for an additional 3 minutes. Push vegetables to either end of the pan, creating space in the center.

1. Prepare Salmon:

• Brush salmon with the remaining oil mixture and season with the remaining ¼ teaspoon salt and ⅛ teaspoon pepper. Place salmon in the center of the pan. Thinly slice half the lemon and tuck the slices around the salmon and vegetables. Roast for 5 more minutes.

1. Finish and Serve:

• Mix balsamic glaze and mustard in a small bowl. Brush 1 tablespoon of the mixture on the salmon. Continue roasting until salmon is just cooked through and vegetables are tender, about 5 more minutes. Drizzle the remaining glaze over the vegetables and serve with lemon wedges.

Tips & Variations:

• Potatoes: Yukon Golds are ideal for their crispy exterior and creamy interior. Other potatoes may work but might not achieve the same texture.
• Asparagus: For a different vegetable, try green beans or bell peppers.
• Salmon: Wild-caught salmon is recommended for its flavor and health benefits, but farmed salmon can also be used.
• Balsamic Glaze: Can be substituted with a simple balsamic vinegar reduction if needed.

Nutritional Benefits:

• Salmon: Rich in omega-3 fatty acids, high in protein, and a good source of vitamin D.
• Asparagus: Provides fiber, vitamins A, C, E, and K, and is low in calories.
• Potatoes: Offer potassium and vitamin C, with Yukon Golds providing a particularly creamy texture.

Storage:

• Leftovers: Store in an airtight container in the refrigerator for up to 3 days. Reheat gently to avoid overcooking the salmon.

Community Feedback:

• Positive Reviews: Loved for its ease and delicious flavor. Some tweaks suggested include adding extra garlic or using a whole lemon.
• Adjustments: Ensure the pan is large enough to avoid overcrowding, and adjust seasoning based on personal taste.