Description
Looking for a quick and balanced weeknight dinner? This flaky sheet pan salmon comes together in 30 minutes! Paired with tender asparagus and roasted potatoes, it’s a balanced meal in one, with minimal cleanup required!
Ingredients
Scale
- 1 ½ pounds baby / little gem potatoes, quartered
- 3 tablespoons olive oil
- 2 teaspoons Greek seasoning blend
- 4 cloves garlic, minced
- Salt and freshly ground black pepper
- 4 salmon filets
- 1 small bunch of asparagus, ends trimmed
- 1 tablespoons butter, softened
- ½ lemon – thinly sliced
- Optional: Lemon Dill Sauce with Greek Yogurt
Instructions
- Preheat the oven to 400 F. Line a baking sheet with parchment paper and set aside.
- To a small bowl, add the olive oil, greek seasoning, minced garlic and a generous sprinkle of salt and pepper. Whisk to combine.
- Toss potatoes with half of the olive oil mixture. Add to the lined baking sheet in a single layer and bake for 10 minutes.
- Remove potatoes from the oven and add the asparagus to the pan. Drizzle with a splash of olive oil and a generous sprinkle of salt and place back in the oven to cook for another 10 minutes.
- Meanwhile, add the butter to the remaining olive oil mixture and stir to combine, using a fork.
- Remove the potatoes and asparagus from the oven and create 4 pockets to nestle the salmon filets into. Brush the tops of the salmon with the butter mixture and finish by adding 1-2 lemon slices to each filet.
- Return to the oven to bake for another 6-7 minutes, or until the salmon flakes easily and is just cooked through. Note: I used wild salmon filets, about an inch thick. If using farmed salmon or a thicker cut, you may need to extend the cooking time by a few minutes.
- Serve immediately and enjoy!