Nursing-Approved Herb-Roasted Salmon with Lemon-Dill Sauce

Name: Nursing-Approved Herb-Roasted Salmon with Lemon-Dill Sauce
Prep time: 15 min
Cook time: 18 min
Total time: 33 min
Yield: 4 servings
Cuisine: Mediterranean
Ingredients: 4 (6 oz each) salmon fillets; 2 tbsp olive oil; 1 lemon; 3 tbsp fresh dill; 1 bunch asparagus; 1 lb baby potatoes; 2 cloves garlic; 1 tsp salt; 1/2 tsp black pepper

Flaky salmon fillets with a bright lemon-dill sauce and roasted seasonal vegetables.

Cuisine: Mediterranean

Category: Sheet Pan

Prep: 15 minutes. Cook: 18 minutes.

Serves 4.

Ingredients

4 (6 oz each) salmon fillets
2 tbsp olive oil
1 lemon
3 tbsp fresh dill
1 bunch asparagus
1 lb baby potatoes
2 cloves garlic
1 tsp salt
1/2 tsp black pepper

Instructions

Step 1: Preheat oven to 425°F (220°C). Pat salmon fillets dry and season with 1/2 tsp salt and 1/4 tsp black pepper. Place salmon skin-side down on a parchment-lined baking sheet. Add 1 bunch trimmed asparagus and 1 lb halved baby potatoes around the salmon. Drizzle with 1 tbsp olive oil, sprinkle with 2 minced garlic cloves, and season with remaining salt and pepper.
Step 2: Roast for 15-18 minutes until salmon is opaque and flakes easily with a fork, and vegetables are tender. While salmon cooks, zest 1 lemon and squeeze 2 tbsp juice into a small bowl.
Step 3: Finely chop 3 tbsp fresh dill and mix with lemon zest, juice, and 1 tbsp olive oil to create the sauce. Transfer salmon and vegetables to a serving platter, drizzle with sauce, and garnish with extra dill.