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.
- 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
- Preheat oven to 400°F with a rack in the center. Cut potatoes into bite-sized pieces, about 1-inch by 1/2-inch, but don't stress. On a rimmed half-sheet pan (18-inch x 13-inch), toss with olive oil, 1 teaspoon salt, and a few good grinds black pepper. Roast for 30 minutes or until crispy on the outside and tender on the inside. I don't bother to toss them during cooking, which results in the undersides being nicely browned and no sticking. You can toss them halfway through if you like.
- Push potatoes to the perimeter of the sheet pan. Lay salmon pieces in center and asparagus in bunches over potatoes as pictured above. Rub a little olive oil onto each pice of salmon and sprinkle with salt and pepper. Sprinkle chopped herbs over everything. Roast for about 10 minutes, until salmon is just cooked through and asparagus are crisp-tender.
- Before serving, garnish with lemon wedges and drizzle with additional olive oil and some flaky sea salt if you like. Serve immediately.
- *If you own any herb salts, this is a great place to use them. I used this one. It's not necessary, but it definitely doesn't hurt.
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