One Pan Baked Lemon Salmon with Asparagus and Potatoes

Serves 2

Salmon

• 2 salmon fillets

• 1 lemon, juiced and zested, plus 1 additional lemon for garnish (optional)

• 2 tablespoons olive oil

• 1 clove garlic, finely chopped

• 2 tablespoons fresh dill, finely chopped

• Salt and pepper, to taste

Vegetables

• 1 cup fingerling potatoes, chopped

• 1 bunch asparagus

• 3 tablespoons olive oil, as needed

• Salt and pepper, to taste

Optional Mustard Vinaigrette

• ⅓ cup olive oil

• 1 clove garlic, finely chopped

• Juice of 1 lemon

• 1 teaspoon maple syrup

• 1½ teaspoons mustard

• Salt and black pepper, to taste

Directions

1. Preheat the oven to 400°F. Line a baking sheet with parchment paper and set aside.

2. In a small bowl, combine the lemon juice and zest, olive oil, garlic, dill, salt, and pepper.

3. Trim the woody ends from the asparagus. To find the natural breaking point, gently bend each asparagus spear near the bottom until it snaps.

4. Cut the fingerling potatoes in half lengthwise, then cut them into smaller pieces so they cook evenly and at roughly the same time as the salmon and asparagus.

5. Pat the salmon fillets dry and place them on one side of the prepared baking sheet.

6. Arrange the asparagus and potatoes in separate sections on the other side of the baking sheet.

7. Spoon the lemon-dill mixture over the salmon fillets, making sure to coat the tops and sides.

8. Divide any remaining lemon-dill mixture between the potatoes and asparagus. Drizzle with additional olive oil as needed, season with salt and pepper, and toss to coat evenly.

9. Bake for 12–15 minutes, tossing the potatoes and asparagus halfway through. For crispier vegetables, continue baking for an additional 5 minutes, keeping an eye on everything to prevent overcooking.

10. Remove from the oven when the potatoes are fork-tender, the asparagus is tender, and the salmon is cooked to your liking.

11. Serve warm and drizzle with the mustard vinaigrette, if using. Garnish with additional lemon slices, if desired.

Mustard Vinaigrette

1. In a small bowl, whisk together the garlic, lemon juice, maple syrup, and mustard.

2. Slowly drizzle in the olive oil while whisking continuously until combined.

3. Season with salt and black pepper to taste.