Sheet Pan Rosemary Salmon with Roasted Potatoes and Asparagus

Name: Sheet Pan Rosemary Salmon with Roasted Potatoes and Asparagus
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: American
Ingredients: 4 (6 oz each) Salmon fillets; 1 lb, halved Baby potatoes; 12 oz, trimmed Asparagus; 3 tbsp Olive oil; 2 tbsp, chopped Fresh rosemary; 3, minced Garlic cloves; 1, thinly sliced Lemon; 1 tsp Salt; 1/2 tsp Black pepper

A one-pan dinner featuring flaky salmon and tender vegetables roasted to perfection with fresh rosemary and lemon.

Cuisine: American

Category: Sheet Pan

Prep: 15 minutes. Cook: 20 minutes.

Serves 4.

Ingredients

4 (6 oz each) Salmon fillets
1 lb, halved Baby potatoes
12 oz, trimmed Asparagus
3 tbsp Olive oil
2 tbsp, chopped Fresh rosemary
3, minced Garlic cloves
1, thinly sliced Lemon
1 tsp Salt
1/2 tsp Black pepper

Instructions

Step 1: Preheat oven to 425°F. Toss 1 lb halved baby potatoes, 12 oz trimmed asparagus, 3 tbsp olive oil, 2 tbsp chopped fresh rosemary, 3 minced garlic cloves, 1 tsp salt, and 1/2 tsp black pepper on a large sheet pan until evenly coated.
Step 2: Arrange 4 salmon fillets (6 oz each) skin-side down on the vegetables, top each with 1 lemon slice, and sprinkle with 1/2 tsp salt and 1/4 tsp black pepper.
Step 3: Roast for 18-22 minutes until salmon is opaque and flakes easily with a fork and vegetables are tender with golden edges.