It doesn’t get much easier than a sheet pan dinner. Roasted salmon with asparagus and crispy potatoes works for a weeknight or a dinner party.
You guys, I woke up this morning and realized with some amusement that I’m basically the Trump voter of Super Bowl fans. (Yes, not ALL Tump voters, I know.) Since Cope is from New England, I’m happy with the result of this contest where the jerks who won are reviled by a huge portion of the country. I don’t usually care about football, but when “my team” swooped in at the last minute for an unexpected victory, I was pumped. And when it comes to football, I am not only uninformed and largely uninterested in critical thinking — I’m also prone to smug self-satisfaction for knowing the smallest of facts, and I like to be loud about it. “Girls, that’s a touchdown because the BALL crossed the PLANE!” (Nods head, pumps fist while everyone rolls their eyes.)
I wonder if this will give me some new perspective on the election.
But maybe I won’t hold my breath.
Anyway. Now that football season is over and I’m back in more familiar territory, here’s something I do know a thing or two about: dinner.
We’re more of a dinner-in-a-bowl family than a meat-and-potatoes family, but sometimes fish and two veg on a sheet pan is just what the doctor ordered. Roasted salmon with crispy potatoes and asparagus that’s magically steamed to crisp-tender all on one pan, showered with fresh herbs and lemon juice, could not be easier to make. It’s perfect for a weeknight but also presents beautifully enough to serve straight from the oven at a dinner party.
As I mention in the recipe, if you prefer your asparagus browned and crispy in spots like it gets when traditionally roasted, cook it in a single, spread-out layer on a separate sheet pan, tossed with olive oil. It’ll still a sheet-pan dinner, I promise.
Talk to you soon.
P.S. This post contains affiliate links.
Sheet Pan Dinner: Roasted Salmon with Potatoes and Pencil Asparagus
An easy and delicious meal with beautiful presentation and simple cleanup. Roasting this meal on one pan yields lovely asparagus that are essentially steamed to crisp-tender. If you prefer a more typical roasted asparagus that's browned, toss it with olive oil before roasting and cook in a single even layer on a separate sheet pan until done to your liking.
- 2 pounds Yukon gold potatoes
- 2 tablespoons olive oil, plus more for drizzling
- 1 teaspoon salt, plus more for sprinkling*
- Freshly ground black pepper
- 1 1/2 pounds wild salmon fillet, divided into portions
- 1 tablespoon minced rosemary and thyme
- 1 pound pencil asparagus (very, very thin asparagus)
- 1 lemon, quartered
LIKE YA PROTEIN? YOU’LL LOVE THESE RECIPES: