my wonderful foodies! Today, I'm thrilled to share a recipe that's an absolute game-changer for busy weeknights or a wholesome weekend meal: this incredible It's a symphony of flavors and textures, featuring perfectly cooked, flaky salmon alongside tender roasted veggies and a refreshing salad. Simple, elegant, and packed with nutrients, this dish proves that healthy eating can be incredibly delicious and easy!
📜 Ingredients
2 (6-ounce) salmon fillets, skin on or off
1 pound baby potatoes, quartered
1 bunch asparagus (about 1 pound), tough ends trimmed
3 tablespoons olive oil, divided, plus more for salad
1 teaspoon garlic powder
1 teaspoon smoked paprika
½ teaspoon dried oregano or mixed herbs
Salt, to taste
Black pepper, freshly cracked, to taste
½ lemon, for juice and wedges
Fresh parsley, chopped, for garnish
1 cup mixed greens
½ small red onion, thinly sliced
½ cucumber, diced
½ avocado, sliced
📝 Instructions
- Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup.
- On the prepared baking sheet, toss the quartered baby potatoes with 1 tablespoon of olive oil, ½ teaspoon garlic powder, ¼ teaspoon salt, and ¼ teaspoon black pepper. Spread them in a single layer and roast for 15 minutes.
- While the potatoes are roasting, prepare the asparagus. In a bowl, toss the trimmed asparagus with 1 tablespoon of olive oil, ¼ teaspoon salt, and ¼ teaspoon black pepper.
- After the potatoes have roasted for 15 minutes, add the seasoned asparagus to the same baking sheet, ensuring everything is in a single layer. Continue roasting for another 10-15 minutes, or until the potatoes are tender and golden, and the asparagus is tender-crisp.
- While the vegetables finish roasting, prepare the salmon. Pat the salmon fillets dry with paper towels. Season both sides with the remaining ½ teaspoon garlic powder, smoked paprika, dried oregano, salt, and black pepper.
- Heat the remaining 1 tablespoon of olive oil in a large non-stick skillet over medium-high heat. Once hot, carefully place the salmon fillets, skin-side down (if applicable), into the skillet. Cook for 4-6 minutes, or until the skin is crispy and golden.
- Flip the salmon fillets and cook for another 3-5 minutes, depending on thickness and desired doneness. The internal temperature should reach 145°F (63°C) for fully cooked salmon.
- While the salmon cooks, assemble your fresh salad. In a small bowl, combine the mixed greens, sliced red onion, diced cucumber, and sliced avocado. Drizzle with a little olive oil and a squeeze of lemon juice, then season with a pinch of salt and pepper.
- To serve, arrange the roasted potatoes, asparagus, pan-seared salmon, and a portion of the fresh salad on plates. Squeeze fresh lemon juice over the salmon and vegetables, and garnish with chopped fresh parsley.
💡 Chef's Tips
- Customizable Seasoning: Feel free to experiment with your favorite herbs and spices! A touch of dill or a sprinkle of za'atar would also be wonderful on the salmon.
- Sheet Pan Convenience: To make this an even quicker "sheet pan dinner," you can add the salmon directly to the baking sheet for the last 10-12 minutes of roasting with the vegetables. Just be sure to not overcrowd the pan!
