Imagine a mouthwatering dinner that's not only bursting with flavor but requires minimal cleanup and just 40 minutes of your time. This One Pan Lemon Roasted Salmon with crispy potatoes, tender asparagus, and a sprinkle of Parmesan is about to become your new go-to recipe. Perfect for busy home cooks who crave restaurant-quality meals without the hassle, this dish promises to elevate your dinner game with minimal effort and maximum deliciousness.
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 4 salmon fillets
- 1 lb baby potatoes, halved
- 1 bunch asparagus, trimmed
- 2 lemons, sliced
- 1/2 cup grated Parmesan cheese
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Preheat the oven to 425°F (220°C). Ensure an oven rack is positioned in the center of the oven.
- Prepare the baby potatoes by washing thoroughly and cutting them in half. Pat the potatoes dry with a clean kitchen towel to ensure crispy roasting.
- Arrange the halved potatoes on a large rimmed baking sheet. Drizzle with 1 tablespoon of olive oil, then season generously with salt and pepper. Toss to coat evenly.
- Spread the potatoes in a single layer and roast in the preheated oven for 10-12 minutes until they start to become golden and slightly crisp.
- While potatoes are roasting, prepare the salmon fillets. Pat the salmon dry with paper towels to remove excess moisture, which helps achieve a better sear.
- Remove the baking sheet from the oven and push the potatoes to one side. Create space for the salmon and asparagus.
- Place the salmon fillets on the baking sheet, skin-side down. Arrange the trimmed asparagus around the salmon.
- Drizzle the remaining olive oil over the salmon and asparagus. Season with salt and pepper to taste.
- Arrange lemon slices over the salmon and around the baking sheet for added flavor and aroma.
- Sprinkle the grated Parmesan cheese evenly over the salmon and asparagus.
- Return the baking sheet to the oven and roast for an additional 10-12 minutes, or until the salmon is cooked through and flakes easily with a fork. The internal temperature of the salmon should reach 145°F (63°C).
- Once cooked, remove from the oven and let rest for 2-3 minutes to allow the juices to redistribute.
- Garnish with freshly chopped parsley before serving. Serve hot directly from the baking sheet for a rustic, family-style presentation.
- Optional: Squeeze additional fresh lemon juice over the dish just before serving for extra brightness.
Tips
- Pat ingredients dry: Use paper towels to remove moisture from salmon and potatoes. This ensures crispy exteriors and better caramelization.
- Temperature matters: Ensure your oven is fully preheated to 425°F for even cooking and beautiful golden-brown results.
- Don't overcrowd: Spread potatoes and salmon in a single layer to promote even roasting and prevent steaming.
- Check salmon doneness: Look for a flaky texture and an internal temperature of 145°F. Overcooking can make salmon dry.
- Fresh is best: Use fresh lemon slices and high-quality Parmesan for the most vibrant flavors.
- Let it rest: Allow the dish to rest 2-3 minutes after cooking to let juices redistribute, ensuring maximum moisture and flavor.
Nutrition Facts
Calories: 420kcal
Carbohydrates: 22g
Protein: 35g
Fat: 23g
Saturated Fat: 6g
Cholesterol: 95mg
