This oven roasted salmon is both simple and tasty! With a crispy outside and tender inside, it’s packed with flavor and healthy goodness. Just a sprinkle of salt and herbs makes it shine!
I love making this dish for dinner because it cooks quickly and smells amazing. Plus, it’s perfect with some veggies or rice on the side. Easy, yummy, and impresses everyone at the table! 😊
Key Ingredients & Substitutions
Salmon: Fresh salmon fillets are best for this dish. If you can’t find fresh, frozen fillets will also work—just thaw them before cooking. For a different flavor, try trout or cod, which have similar cooking times.
Baby Potatoes: I love using baby potatoes for their creamy texture, but you can swap them for other potatoes. Just cut regular potatoes into smaller chunks. Sweet potatoes are a great alternative if you want a hint of sweetness.
Asparagus: Fresh asparagus adds a lovely crunch. If it’s out of season, green beans or broccoli can be good substitutes. Just adjust the cooking time as needed since they might cook differently.
Dill & Parsley: Fresh herbs are ideal, but dried herbs work too. If you don’t have dill, try using thyme or tarragon for a different twist. Just remember, dried herbs are more concentrated—use less!
How Do I Roast Vegetables Perfectly Alongside Salmon?
Getting your veggies just right is key! Start by roasting the potatoes first since they take longer to cook. Here’s how to ensure everything is tender and flavorful:
- Preheat your oven properly; this helps with even cooking.
- Cut veggies into uniform sizes so they cook at the same rate.
- Add salt, pepper, and a bit of oil to your veggies before roasting to enhance their flavor.
- Keep an eye on them—tossing halfway through cooking can help them brown evenly.
By following these tips, you’ll have perfectly roasted salmon with delicious veggies every time!
How to Make Oven Roasted Salmon with Lemon, Potatoes, Asparagus, and Tomatoes
Ingredients You’ll Need:
For the Dish:
- 2 salmon fillets (about 6 oz each)
- 1 lemon, thinly sliced (reserve some slices for garnish)
- 1 cup baby potatoes, halved
- 1 cup cherry tomatoes, halved
- 1 cup asparagus spears, trimmed
- 2 tablespoons olive oil
- 1 teaspoon dried parsley or 2 tablespoons fresh parsley, chopped
- 1 teaspoon dried dill or 2 tablespoons fresh dill, chopped
- 2 cloves garlic, minced
- Salt, to taste
- Freshly ground black pepper, to taste
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and 30 minutes to cook, making it about 40 minutes in total. Perfect for a quick weeknight dinner!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 400°F (200°C). This helps ensure your salmon and veggies cook evenly. Line a baking sheet with aluminum foil or parchment paper for easy cleanup.
2. Prepare the Potatoes:
In a bowl, toss the halved baby potatoes with 1 tablespoon of olive oil, half of the minced garlic, a pinch of salt, and some black pepper. Spread the seasoned potatoes onto the lined baking sheet in a single layer.
3. Roast the Potatoes:
Place the baking sheet in the oven and roast the potatoes for about 15 minutes. This will give them a head start to soften up and get nice and golden.
4. Season the Salmon:
While the potatoes are roasting, take the salmon fillets and season them generously with salt, pepper, dried parsley, dried dill, and the remaining minced garlic. Make sure to coat them well so that each bite is packed with flavor!
5. Add the Vegetables and Salmon:
After 15 minutes, carefully remove the baking sheet from the oven. Add the trimmed asparagus and halved cherry tomatoes around the potatoes. Drizzle the remaining 1 tablespoon of olive oil over everything, then place the seasoned salmon fillets on top of the vegetables.
6. Garnish with Lemon:
Arrange the thin lemon slices over the salmon and scatter a few around the vegetables for extra flavor. The lemon will add nice brightness to the dish.
7. Final Roast:
Return the baking sheet to the oven and roast everything for an additional 12-15 minutes. You’ll know it’s ready when the salmon flakes easily with a fork and the vegetables are tender.
8. Serve and Enjoy:
Once done, take the baking sheet out of the oven and let it rest for a couple of minutes. Serve the salmon with the roasted vegetables, and feel free to garnish with extra lemon slices. Enjoy your healthy and delicious meal!
Can I Use Frozen Salmon for This Recipe?
Yes, you can use frozen salmon! Just make sure to thaw it in the refrigerator overnight or under cold running water for quicker thawing. Pat it dry before seasoning to ensure proper flavor absorption and cooking.
What Other Vegetables Can I Add?
Feel free to mix in your favorite veggies! Zucchini, bell peppers, or carrots work wonderfully as well. Just cut them into similar sizes to ensure even cooking and adjust the roasting time as needed.
How Do I Know When the Salmon is Cooked?
The salmon is cooked when it flakes easily with a fork and reaches an internal temperature of 145°F (63°C). If you have a meat thermometer, this is the best way to check doneness!
Can I Make This Recipe in Advance?
While it’s best fresh, you can prep everything ahead of time! Season the salmon and chop the veggies, then store them in the fridge until you’re ready to cook. Just add a few extra minutes to the cooking time if your ingredients are cold from the fridge.
