Baked Salmon with Potatoes and Asparagus
Let Me Tell You About Baked Salmon Night!
Okay, so, picture this: It’s Thursday, everyone’s a bit tired, and you really want dinner to just magically appear, but also kinda healthy (ish). That’s where Baked Salmon with Potatoes and Asparagus has saved my bacon—er, salmon—more times than I can count. I started making this after a friend showed me how—except, I promptly forgot half the steps and improvised wildly. Turns out, that’s half the fun. Honestly, I make this when the fridge is looking sad and salmon’s on sale, or when I want my kitchen to smell like I’ve got it all together (spoiler: I do not). Oh, and shout out to the one time I tried to swap the potatoes for instant mash—never again!
Why You’ll Love This—Or at Least Not Be Annoyed By It
I throw this together when time’s tight, but I still want actual flavor (no offense to meal kits, but, come on). My family goes nuts for this because the salmon stays juicy, and potatoes pick up all the good stuff. Plus, it’s a one-pan wonder. Minimal washing up. If you’re anything like me, you’ll appreciate not scrubbing pots at 9 PM. And when asparagus is in season, it feels a bit fancy, even if you’re eating with your elbows on the table. Actually, sometimes the bits burn a little on the edges but, trust me, those crispy potatoes are like edible gold.
What Goes Into This (and What Can Come Out!)
- 4 salmon fillets (fresh is fab, but I have used one of those frozen packs in a pinch—not the end of the world)
- 400g baby potatoes, halved (I sometimes use regular potatoes, cut in chunks; red ones look pretty if you care about Instagram, haha)
- 1 bunch of asparagus, ends trimmed (Green beans work too—my cousin swears by them.)
- 2-3 tablespoons olive oil (Butter works, if you’re feeling decadent; or honestly, whatever’s in the cabinet)
- 1 lemon, zested and cut into wedges (no lemon? A sprinkle of white wine vinegar sort of works, don’t @ me)
- 2 garlic cloves, minced (or a spoonful of garlic from the jar—I won’t tell)
- Salt and pepper to taste (My grandmother was firm on kosher salt, but do what you like)
- A handful of fresh parsley or dill, chopped (Parsley was what I had, but dill is great unless you dislike that flavor—it’s divisive!)
- Optional: a bit of chili flakes if you like a poke of heat; sometimes I toss in capers or those tiny tomatoes if they’re loitering in the fridge
How To Make It (Or At Least, How I Do)
- Preheat your oven to 200°C (about 400°F, or ‘pretty hot’ if your oven has seen better days). Line a big tray with baking paper if you want to avoid the stuck-on mess—tried and true.
- Toss the potatoes with about half the oil, lots of salt and pepper, garlic, and a bit of lemon zest. Spread them out on the tray—single layer if you can, but don’t panic if they overlap a bit.
- Roast for about 15-20 minutes. Go read your email or, as I usually do, try to remember where you put your phone. The potatoes should be just starting to brown but not totally cooked. This is where I sometimes poke a fork in, just to check.
- Add the asparagus and toss it with another drizzle of oil. Move stuff around a bit so it all feels included (no potato left behind).
- Now, nudge the potatoes and asparagus to make room and plop the salmon fillets on the tray, skin side down if they have skin. I brush the tops with a little oil, sprinkle with salt, pepper, and the rest of the lemon zest. If you’re feeling clever, top with a few lemon slices. Don’t worry if it smells a bit ‘fishy’—that’s normal.
- Bake for another 12-15 minutes. The salmon should flake with a fork, but still look shiny in the middle. Overbaking is a crime against nature—or at least against fish, so keep an eye out.
- Scatter parsley or dill on top, squeeze some lemon, and serve right away. This is the step where I get impatient and start eating salmon straight off the tray. Whoops.
Some Notes I Learned The Hard Way
- If you use big potatoes, cut ’em small or they’ll still be rock hard when the salmon is overdone. Trust me.
- Don’t skip the lemon—it honestly lifts the whole dish, though if you absolutely can’t, add some cider vinegar? (One time I forgot both—tasted a bit flat, but still edible.)
- Chili flakes are optional but oddly delightful—every time I leave them out, I regret it.
Variations I’ve (Mostly) Survived
- Swap asparagus for green beans or broccolini (pretty good!)
- Try sweet potatoes instead of regular spuds—it’s a bit mushier, but some folks love it
- Once, I tried baking with orange slices instead of lemon for the ‘fancier’ vibe, but actually, lemon just works better (orange seemed a bit weirdly sweet?)
- I sometimes use Italian seasoning if I’m low on anything fresh—a pinch goes a long way
Equipment—What’s Actually Needed and My Lazy Alternatives
- One big oven tray (I swear by my heavy sheet pan, but have absolutely used a casserole dish in a pinch—just crowd things in!)
- Baking paper—or just grease the tray well if you run out; scrubbing is character-building, right?
- Sharpish knife for potatoes (I once did this with a butter knife, not recommended)
How To Store—Or Not
Technically, leftovers go in an airtight box in the fridge and will keep 2 days. But let’s be real: In my house, this never lasts more than one night (if you’re luckier, eat it cold on salad for lunch—it’s odd but great). If you want official wisdom, Serious Eats has a good storage guide—I do not follow it, but you probably should.
If You’re Wondering How To Serve (Like I Do Every Time)
We typically just eat this straight form the tray, maybe with a hunk of bread for mopping up juices (no shame). Sometimes I make a quick yogurt-dill sauce, or raid the pickle stash. Recently, we paired it with a cold beer—you could do white wine if you’re fancy. Oh, and once I did a green salad with avocado on the side, and it was lush.
Pro Tips—Learned the Crunchy Way
- Hot oven is key. I once tried to rush things at a lower temp and let’s just say—grey salmon is a crime.
- Don’t multitask too much—if you forget about the tray, potatoes will burn. Or maybe it’s just my oven? Actually, it probably is.
- Let the salmon rest a couple of minutes before serving so it doesn’t fall apart (I used to skip this—big mistake in hindsight!)
Lil’ FAQ – For the Curious and the Chatty
Can I use frozen salmon fillets?
Yeah, you definitely can—just let them defrost properly first, or tack on a few extra minutes baking. Texture might be a tiny bit softer, but it’ll still taste good. BBC Good Food has decent salmon tips here if you want to dive deeper!
What if my asparagus is super skinny?
Honestly, that’s my fave, but maybe add it 5ish minutes later so it doesn’t shrivel up into nothingness. Or just snip the ends a bit shorter.
I can’t eat potatoes, what else can I use?
Oooh, try cauliflower chunks or sweet potato—totally different but genuinely tasty. Rice on the side works too, but then you’ll need a pot. Which, let’s be honest, is less fun for washing up.
Can I make this for a crowd?
Yes, just double (or triple!) the amounts—just give yourself more tray space or make two trays so things cook evenly. Did that for Easter once, still not sure how I didn’t burn everything, but it was smashing.
Any other questions? Fire them at me—I always read recipe comments more than I should (they’re like the soap operas of cooking!)
Quick digression: Did you know there’s an entire subreddit dedicated to “trays of stuff baked together”? Apparently, I have been following their wisdom all along. Wild.
Ingredients
- 4 salmon fillets (about 6 oz each)
- 1 lb baby potatoes, halved
- 1 lb asparagus, trimmed
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon lemon zest
- Salt and black pepper to taste
- Lemon wedges for serving
Instructions
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1Preheat the oven to 400°F (200°C). Line a large baking sheet with parchment paper.
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2Toss the halved baby potatoes with 1 tablespoon olive oil, half of the minced garlic, thyme, salt, and pepper. Spread them evenly on the baking sheet and roast for 15 minutes.
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3Remove the baking sheet from the oven. Push the potatoes to one side and add the asparagus, tossing them with remaining olive oil, garlic, and a pinch of salt and pepper.
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4Place the salmon fillets on the baking sheet. Season with lemon zest, salt, and pepper. Return the sheet to the oven and bake for an additional 15 minutes, or until the salmon is cooked through and flakes easily with a fork.
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5Serve the baked salmon, potatoes, and asparagus hot with lemon wedges on the side.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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