Sheet Pan Salmon, Potatoes, and Asparagus
This is a quick, simple, delicious dinner that you can make on a weeknight. If you have a mandoline or some decent knife skills, you can get everything on the table in less than 30 minutes.
Servings: 4 people
Ingredients
Potatoes
- 1 lb multi-colored potatoes sliced very thin
- 1 Tbsp extra virgin olive oil
- 1 tsp kosher salt
Salmon
- 1.5 lbs wild-caught Alaskan salmon skin-on
- 1/2 Tbsp fresh thyme
- 1/2 Tbsp fresh rosemary
- 1/2 tsp fresh garlic powder
Asparagus
- 1 lb asparagus bottoms trimmed
- 1 Tbsp extra virgin olive oil
- 1/2 tsp garlic powder
- 1/2 tsp paprika
- 1/2 tsp kosher salt
- 1/2 tsp black pepper freshly ground
Instructions
- Prepare two sheet pans by covering them with silicone mats or pieces of parchment paper. Place one rack in the upper third of your oven and another in the bottom third. Heat the overn to 375F.
- Slice the potatoes very thin, preferably with a mandoline or v-slicer. Add 1 Tbsp extra virgin olive oil and 1/2 tsp of kosher salt to the potatoes.
- Evenly sprinkle the rosemary, thyme, and garlic powder on the meat of the salmon. Place the salmon, skin-side up on one of the sheet pans. Scatter the potatoes around the salmon.
- Scatter the asparagus across the other sheet pan. Coat the asparagus evenly with the oil and spices.
- Place the asparagus on the lower rack of the oven and the salmon on the upper rack. Cook for 15-20 minutes, until the salmon is flaky or until a thermometer reads 120F when inserted into the thickest part of the salmon.
- Remove the asparagus and turn the broiler on high. Cook for another minute or two until the skin is bubbly and crispy. Keep a close eye on it to make sure it doesn't burn.
- Serve plain or with a nice piece of sourdough bread.