By Sarah Hunt, AZFB Communications Intern
This is the perfect easy, healthy meal to make when you’re crunched on time. It’s quick, delicious, and looks impressive if you’re having company over. Our family loves to make this meal. I’m sure yours will too!
Salmon, Roasted Potatoes and Asparagus
By Melinda Hunt
Makes 5 servings
- 1 lb of fresh salmon (we like to get ours from the counter at Sprouts)
- 1 bag of baby potatoes
- 1 big bundle of asparagus
- Olive oil
- Lawry’s seasoned salt
- Pepper (optional)
Preheat the oven to 400 degrees. Rinse the baby potatoes and cut them in half. Place them on a baking sheet and cover them with olive oil. Mix them together with your hands to make sure the potatoes are thoroughly covered in oil, then space them out, but leave space on the end for your asparagus. Give a generous shake of Lawry’s seasoned salt over the potatoes. Wash the asparagus and cut off the bottom of the stalks. Cover in olive oil or butter and salt.
Once its reached 400 degrees, place the pan in the oven and set a timer for 15 minutes, and another timer for 40 minutes. Take out the asparagus at 15 minutes, and cover in tinfoil to keep them warm.
While the potatoes and asparagus are cooking, line a baking sheet with tinfoil. Place the salmon on the tinfoil-covered baking sheet. Drizzle olive oil over the salmon. Use a basting brush to make sure the oil is spread all over the salmon. Season with salt and pepper(optional). Put it in the oven 5 minutes after you take the asparagus out and cook for the remaining 20 minutes on the timer for the potatoes. Check on the potatoes by poking a potato with a fork at the 30 minute mark to see if they’re soft yet.
You will know the salmon is done because the color and texture will change. The fish will be more matte and less translucent; it should be flaky and fall apart.
In case any of the timing was confusing:
Asparagus should be in the oven for 15 minutes.
Potatoes should be in the oven for 40 minutes.
Salmon should be in the oven for 20 minutes.
Find more delicious recipes on Fill Your Plate’s recipe database!