👩🍳 Instructions
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1
Preheat oven to 400°F (200°C).
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2
On a large baking sheet, toss quartered potatoes with 2 tbsp olive oil, paprika, garlic powder, salt, and pepper. Spread in a single layer.
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3
Roast potatoes for 20-25 minutes, tossing halfway through, until starting to brown and tender-crisp.
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4
While potatoes roast, prepare salmon marinade: In a small bowl, whisk together 2 tbsp olive oil, lemon juice, minced garlic, chopped dill, chopped parsley, dried oregano, salt, and pepper.
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5
Pat salmon fillets dry. Place in a shallow dish, pour marinade over, and turn to coat. Let marinate for 10-15 minutes.
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6
Remove baking sheet from oven. Push potatoes to one side. Add trimmed asparagus to the other side, tossing with 1 tbsp olive oil, salt, and pepper.
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7
Arrange marinated salmon fillets among the vegetables. Place lemon slices over each salmon fillet.
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8
Return pan to oven and roast for another 12-18 minutes, or until salmon flakes easily with a fork and asparagus is tender-crisp. (Internal temperature for salmon should be 145°F/63°C).
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9
Remove from oven. Sprinkle Parmesan cheese over the hot asparagus. Serve immediately.
💡 Notes
Ensure potatoes are dry before roasting for maximum crispiness. Adjust roasting times based on your oven and the thickness of salmon fillets. Leftovers store well in an airtight container for up to 3 days; reheat gently in the oven to maintain texture.
🥗 Nutrition (per serving)
Calories
480 kcal
Protein
38g
Total Fat
25g
Saturated Fat
6g
Carbs
28g
Fiber
5g
Sugar
3g
Sodium
550mg
Cholesterol
80mg
