Oven-Roasted Salmon, Asparagus and New Potatoes

DinnerQuick and EasyGluten-FreeSalmon

Oven Roasted Salmon, Asparagus & New Potatoes are quick, EASY, and delicious! Make everything in one sheet pan, easy clean-up, perfect for a midweek dinner

Photography Credit: Elise Bauer

My dad pulled out a favorite recipe from his collection of decades old Food & Wine magazine to make and share with “the people on the website.”

A “discussion” then ensued between the rental units for at least half an hour along the lines of “What do you mean this is a favorite recipe? You always told me you didn’t like salmon.” “What are you talking about? I used to make this all the time.” “You’ve never made it in this house!…” and so on and so on.

Turns out my mother’s preferred method of cooking any fish is to pan-fry it, coated with cornmeal. Pan-frying salmon tends to leave odoriferous remnants (it stinks up the house) which my father really doesn’t appreciate.

Likely he did cook it often enough, just not when mom was around, lest she get ideas about cooking salmon herself. Just a theory of course, I didn’t stick around to see the outcome of this particular chat…

This salmon recipe comes together quickly in the oven, all in one sheet pan or roasting pan. You roast the potatoes first, because they take much longer than the fish and asparagus to cook. Then you toss the asparagus in with the potatoes, move them over to the side of the pan, add the salmon and cook everything together until the salmon is cooked through.

Super easy with wonderful flavors. Perfect for a midweek dinner!

Recipe and photos updated, first published 2008

Oven-Roasted Salmon, Asparagus and New Potatoes Recipe

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  • Prep time: 10 minutes
  • Cook time: 32 minutes
  • Yield: Serves 4

Ingredients

  • 1 pound (450 g) small new potatoes, scrubbed clean and halved
  • 2 Tbsp olive oil
  • 1/2 teaspoon salt
  • 1/2 pound (225 g) medium asparagus, trimmed and sliced on the diagonal, 1-inch long pieces
  • 1 Tbsp chopped fresh dill
  • 1 strip of lemon zest
  • 1 small garlic clove, coarsely chopped
  • Freshly ground pepper
  • 1 1/2 pounds (680 g) of salmon fillets or salmon steaks cut about 1-inch thick
  • 1 lemon, cut into large wedges

Method

1 Roast the potatoes: Preheat oven to 400°F (205°C). In a sheet pan, or a large, shallow roasting pan (not glass, as it might break in an oven that hot) toss the potatoes with olive oil and sprinkle all over with salt.

Place the potatoes cut side down in the roasting pan and cook for 10-12 minutes, until the potatoes begin to brown on the bottom.

Turn the potatoes over and roast another 10 minutes until browned on top. Remove the roasting pan from the oven.

2 Toss asparagus with dill, zest, garlic, salt, olive oil, and mix with potatoes: In a medium bowl, toss the asparagus with the chopped dill, lemon zest, garlic, about 1/2 teaspoon of salt and a little olive oil. Add the asparagus mixture to the potatoes and stir to combine.

3 Make room for salmon fillets in the pan, and roast: Push the vegetables to the side of the dish to make room for the salmon. If you are using fillets, put them skin side down. Salt the salmon well and return the baking dish to the oven.

Roast the salmon and asparagus for 10 minutes, or until the fish is just cooked through.

If you want, remove the skin and center bones (if you are using steaks), and arrange on individual plates before serving. Garnish with fresh dill and lemon wedges.

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Elise Bauer

Elise Bauer is the founder of Simply Recipes. Elise launched Simply Recipes in 2003 as a way to keep track of her family's recipes, and along the way grew it into one of the most popular cooking websites in the world. Elise is dedicated to helping home cooks be successful in the kitchen. Elise is a graduate of Stanford University, and lives in Sacramento, California.

More from Elise

Recipe from a very old issue of Food and Wine magazine with a few minor changes.

Links:

Provencal Roasted New Potatoes here on Simply Recipes

52 Comments / Reviews

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Did you make it? Rate it!

  • Elizabeth Simpson

    Followed your recipe tonight for dinner. Absolutely delicious! The only changes I made, seasoned the salmon with Cajun Seasoning and served the meal with homemade Hollandaise Sauce.
    Thank you Elise for sharing your talents

    xxxxxyyyyy

  • Bebe

    I usually broil skin-on salmon filets and yes, they do smell up the house.

    Lately I’ve been brushing the flesh sides (not the skin side) with a generous amount of hoisin sauce. They need no other seasoning. Delicious. Would work for baking as well. It seems to seal in the salmon’s juiciness.

  • Michelle

    Sounds just like the kind of argument my parents had in the past… thanks for the laugh and the reminder of their foibles. Recipe looks good too. :)

  • Abbie

    Every passover I come back to this recipe. It comes out perfect each time I make it. My whole family loves it.
    Thank you for sharing!

  • Marlene

    I am another one of your many unwavering, longterm Elise fans who has been making this recipe since whenever it was first on your blog. In some ways you have become part of my family. My son ate your recipes and now he has left, and Mike and I continue the tradition. Anyway I am writing this because when I woke up this morning, there it was, still on my computer screen and I started to think about how you’ve followed me around the 3 countries I have lived in since inception while hoping to be able to assemble the ingredients I need to make your recipes!. A little nostalgia this morning! By the way, I add more garlic and I am gluten and casein intolerant and can make most recipes work just fine. All the best to you.

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