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Easy One-Pan Spring Salmon with Potatoes and Asparagus Recipe

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A simple and flavorful one-pan meal featuring tender salmon fillets baked alongside baby potatoes and crisp-tender asparagus, all complemented by a zesty dill yogurt sauce. This dish is perfect for a healthy, hassle-free dinner that comes together in under an hour.

Ingredients

Vegetables and Salmon

  • 1.5 lb (680g) baby potatoes, cut into quarters
  • 1 bunch asparagus, ends trimmed
  • 4 salmon filets, about 6 oz (170g) each

Oils and Seasonings

  • 3 tbsp olive oil, divided
  • 2 tsp salt, divided
  • Pinch ground pepper
  • 1 tsp garlic powder
  • 1 1/2 tbsp olive oil (for salmon)
  • 1 tsp salt (for salmon)
  • 1/2 tsp pepper (for salmon)
  • 1/2 tsp garlic powder (for salmon)

Additional Items

  • 1/2 lemon, sliced into 4 pieces

Dill Yogurt Sauce

  • 3/4 cup Greek yogurt
  • Juice of half a lemon
  • 3 tbsp fresh minced dill
  • 1/4 tsp garlic powder (or 1 garlic clove, minced)
  • 1/2 tsp salt
  • Pinch pepper

Instructions

  1. Preheat the Oven: Preheat your oven to 400°F (200°C) to ensure it reaches the ideal temperature for roasting the potatoes, asparagus, and salmon evenly.
  2. Prepare the Dill Yogurt Sauce: In a small bowl, thoroughly mix Greek yogurt, lemon juice, fresh minced dill, garlic powder (or minced garlic), salt, and pepper. Set this flavorful sauce aside to allow the flavors to meld while the main dish cooks.
  3. Roast the Potatoes: On a large non-stick sheet pan, toss the quartered baby potatoes with 2 tablespoons of olive oil, 1 teaspoon salt, a pinch of pepper, and 1 teaspoon garlic powder until evenly coated. Spread the potatoes out in a single layer. Bake for 20 minutes until they begin to soften. For non-nonstick pans, line with parchment paper to prevent sticking.
  4. Add Asparagus: Remove the pan from the oven and gently push the potatoes to one side. Add the trimmed asparagus to the other side of the pan, tossing it with the remaining 1 tablespoon olive oil, 1 teaspoon salt, and a pinch of pepper. Spread asparagus evenly in place alongside the potatoes.
  5. Prepare and Add Salmon: Place the salmon fillets skin-side down in the center space of the sheet pan. Drizzle the salmon with 1 1/2 tablespoons olive oil, spreading it evenly. Sprinkle the salmon fillets with 1 teaspoon salt, 1/2 teaspoon pepper, and 1/2 teaspoon garlic powder to season. Top each fillet with a lemon slice for added flavor and moisture.
  6. Finish Baking: Return the sheet pan to the oven and bake for 12-15 minutes, or until the salmon flakes easily with a fork and is opaque throughout. The potatoes should be tender and golden, and the asparagus crisp-tender.
  7. Serve: Plate the salmon, potatoes, and asparagus. Add extra lemon slices and spoon the dill yogurt sauce over or alongside the dish. Season with additional salt and pepper to taste, if desired. Enjoy your wholesome, easy-to-make meal!

Notes

  • Ensure the salmon is cooked to an internal temperature of 145°F (63°C) for safe consumption.
  • Using parchment paper can prevent sticking if your sheet pan isn’t non-stick.
  • Adjust seasoning according to your taste preferences.
  • You can substitute fresh garlic for garlic powder in both the seasoning and the sauce for a stronger flavor.
  • Serve immediately for the best texture and flavor.

Find it online: https://simpleplatter.com/easy-one-pan-spring-salmon-with-potatoes-and-asparagus-recipe/