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Oven-Roasted Salmon, Asparagus and New Potatoes


Oven Roasted Salmon, Asparagus & New Potatoes are quick, EASY, and delicious! Make everything in one sheet pan, easy clean-up, perfect for a midweek dinner

Photography Credit:Elise Bauer

My dad pulled out a favorite recipe from his collection of decades old Food & Wine magazine to make and share with “the people on the website.”

A “discussion” then ensued between the rental units for at least half an hour along the lines of “What do you mean this is a favorite recipe? You always told me you didn’t like salmon.” “What are you talking about? I used to make this all the time.” “You’ve never made it in this house!…” and so on and so on.

Turns out my mother’s preferred method of cooking any fish is to pan-fry it, coated with cornmeal. Pan-frying salmon tends to leave odoriferous remnants (it stinks up the house) which my father really doesn’t appreciate.

Likely he did cook it often enough, just not when mom was around, lest she get ideas about cooking salmon herself. Just a theory of course, I didn’t stick around to see the outcome of this particular chat…

This salmon recipe comes together quickly in the oven, all in one sheet pan or roasting pan. You roast the potatoes first, because they take much longer than the fish and asparagus to cook. Then you toss the asparagus in with the potatoes, move them over to the side of the pan, add the salmon and cook everything together until the salmon is cooked through.

Super easy with wonderful flavors. Perfect for a midweek dinner!

Recipe and photos updated, first published 2008

Oven-Roasted Salmon, Asparagus and New Potatoes Recipe

Ingredients

  • 1 pound (450 g) small new potatoes, scrubbed clean and halved
  • 2 tablespoons extra virgin olive oil
  • 1/2 teaspoon salt
  • 1/2 pound (225 g) medium asparagus, trimmed and sliced on the diagonal, 1-inch long pieces
  • 1 tablespoon chopped fresh dill
  • 1 strip of lemon zest
  • 1 small garlic clove, coarsely chopped
  • Freshly ground pepper
  • 1 1/2 pounds (680 g) of salmon fillets or salmon steaks cut about 1-inch thick
  • 1 lemon, cut into large wedges

Method

1 Roast the potatoes: Preheat oven to 400°F (205°C). In a sheet pan, or a large, shallow roasting pan (not glass, as it might break in an oven that hot) toss the potatoes with olive oil and sprinkle all over with salt.

Place the potatoes cut side down in the roasting pan and cook for 10-12 minutes, until the potatoes begin to brown on the bottom.

Turn the potatoes over and roast another 10 minutes until browned on top. Remove the roasting pan from the oven.

2 Toss asparagus with dill, zest, garlic, salt, olive oil, and mix with potatoes: In a medium bowl, toss the asparagus with the chopped dill, lemon zest, garlic, about 1/2 teaspoon of salt and a little olive oil. Add the asparagus mixture to the potatoes and stir to combine.

3 Make room for salmon fillets in the pan, and roast: Push the vegetables to the side of the dish to make room for the salmon. If you are using fillets, put them skin side down. Salt the salmon well and return the baking dish to the oven.

Roast the salmon and asparagus for 10 minutes, or until the fish is just cooked through.

If you want, remove the skin and center bones (if you are using steaks), and arrange on individual plates before serving. Garnish with fresh dill and lemon wedges.

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For the steam-roasted salmon and broccoli

  • 400g/14oz broccoli, cut into small florets
  • 2 garlic cloves, grated
  • 2 tbsp sesame oil (or vegetable oil)
  • 4 salmon fillets, approximately 800g/1lb 12oz total weight
  • 2 spring onions, finely chopped
  • 2.5cm/1in fresh root ginger, peeled and grated
  • 1 red chilli, finely sliced
  • 2 tbsp fish sauce, plus extra if preferred
  • 4 tbsp vegetable oil
  • 2 limes, zest and juice, plus extra juice if preferred
  • 30g/1oz fresh coriander, finely chopped
  • 55g/2oz salted or unsalted peanuts, roughly chopped

For the barbecued new potatoes

For the dressing

  • 10g/⅓oz fresh tarragon, leaves finely chopped
  • 30g/1oz unsalted peanuts, finely chopped
  • 3 tbsp extra virgin olive oil
  • 2 tbsp lemon juice
  • pinch chipotle chilli flakes

Ingredients

  1. For the salmon:
    • 1 1/2 pounds skinless salmon fillet
    • 2 teaspoons finely grated lemon zest
    • 1 teaspoon finely chopped oregano
    • 1 teaspoon kosher salt
    • 1/2 teaspoon freshly ground black pepper
    • 3 tablespoons extra-virgin olive oil
    • 4 ounces roasted bell peppers from a jar, thinly sliced
  2. For the salad:
    • 1/2 pound small new potatoes, halved
    • 1 bunch asparagus (about 1 pound), trimmed
    • 1/4 cup extra-virgin olive oil
    • 1/4 cup fresh lemon juice
    • 1/2 teaspoon honey
    • 1/4 teaspoon kosher salt
    • 1/4 teaspoon freshly ground black pepper
    • 1/4 cup finely chopped dill, plus sprigs for serving
    • 1/2 head of escarole, coarsely chopped (about 8 cups)
    • 3 ounces feta, crumbled

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Seared Salmon

Hash, the delicious, age-old meal of chopped, crispy vegetables, is, at its heart, a celebration of the potato. In spring, there’s a special kind of potato available, which we’re using here to delicious effect. New potatoes are simply potatoes harvested early, while still small, tender and delicately sweet. We’re cooking them with asparagus, collard greens and red onion for an elegant, seasonal hash served under crispy, pan-seared salmon fillets.

Title

Wash and dry the fresh produce. Quarter and deseed the lemons. Peel and mince the garlic using the flat side of your knife, smash until it resembles a paste. Peel and medium dice the onion. Medium dice the potatoes. Snap off and discard the tough, woody ends of the asparagus cut the asparagus into 2-inch pieces on an angle. Cut out and discard the stems of the collard greens roughly chop the leaves. Pick the parsley leaves off the stems discard the stems.

In a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the potatoes in a single, even layer. Cook, stirring occasionally, 10 to 12 minutes, or until browned on all sides.

While the potatoes cook, in a medium bowl, combine the garlic paste, mustard, mayonnaise and the juice of 4 lemon wedges season with salt and pepper to taste.

While the potatoes continue to cook, pat the salmon fillets dry with paper towels season with salt and pepper on both sides. Coat the skinless side of each fillet in the spice blend. In a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the seasoned fillets, skin sides down. Cook 3 to 5 minutes per side, or until cooked to your desired degree of doneness. Remove from heat.

Add the onion to the pan of potatoes season with salt and pepper. Cook, stirring occasionally, 2 to 4 minutes, or until the onion has softened. Add the asparagus, collard greens and ¼ cup of water season with salt and pepper. Cook, stirring occasionally, 4 to 6 minutes, or until the collard greens have wilted. Season with salt and pepper to taste. Remove from heat.

Divide the finished hash between 4 dishes. Top each with a cooked salmon fillet. Garnish with the parsley and remaining lemon wedges. Serve with the aioli on the side. Enjoy!

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Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

We named our company &ldquoBlue Apron&rdquo because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.

Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at any time with a week's notice. We can't wait to cook with you!

Wash and dry the fresh produce. Quarter and deseed the lemons. Peel and mince the garlic using the flat side of your knife, smash until it resembles a paste. Peel and medium dice the onion. Medium dice the potatoes. Snap off and discard the tough, woody ends of the asparagus cut the asparagus into 2-inch pieces on an angle. Cut out and discard the stems of the collard greens roughly chop the leaves. Pick the parsley leaves off the stems discard the stems.

In a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the potatoes in a single, even layer. Cook, stirring occasionally, 10 to 12 minutes, or until browned on all sides.

While the potatoes cook, in a medium bowl, combine the garlic paste, mustard, mayonnaise and the juice of 4 lemon wedges season with salt and pepper to taste.

While the potatoes continue to cook, pat the salmon fillets dry with paper towels season with salt and pepper on both sides. Coat the skinless side of each fillet in the spice blend. In a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the seasoned fillets, skin sides down. Cook 3 to 5 minutes per side, or until cooked to your desired degree of doneness. Remove from heat.

Add the onion to the pan of potatoes season with salt and pepper. Cook, stirring occasionally, 2 to 4 minutes, or until the onion has softened. Add the asparagus, collard greens and ¼ cup of water season with salt and pepper. Cook, stirring occasionally, 4 to 6 minutes, or until the collard greens have wilted. Season with salt and pepper to taste. Remove from heat.

Divide the finished hash between 4 dishes. Top each with a cooked salmon fillet. Garnish with the parsley and remaining lemon wedges. Serve with the aioli on the side. Enjoy!


Preparation

Preheat the oven to 425 F.

In a large bowl, toss together the potatoes, olive oil and 1/2 teaspoon each of the garlic salt and kosher salt. Arrange the potatoes on one end of a nonstick sheet pan or a sheet pan lined with foil.

Roast until the potatoes are tender and golden on the bottom, about 15 minutes, turning them once with a spatula during cooking.

Meanwhile, in a small bowl, mix together the pepper, paprika, onion powder and remaining 1/2 teaspoon each garlic salt and kosher salt.

Cut two 1-inch long, 1/4-inch deep slits in the fleshy side of each fillet for the butter and seasonings to seep in. Place the salmon fillets on the empty side of the sheet pan, skin side down. Drizzle the melted butter over the salmon and potatoes. Sprinkle the spice mixture over the top. Cut a lemon in half and squeeze both halves over the entire sheet pan, capturing the seeds in your hand.

Bake until the salmon flakes with a fork, 10-12 minutes.

Cut the remaining lemon into 4 wedges. Sprinkle the salmon and potatoes with the dill and parsley and serve with the lemon wedges.

From Magnolia Table, Volume 2 by Joanna Gaines. Copyright © 2020 by Joanna Gaines. Reprinted by permission of William Morrow, an imprint of HarperCollins Publishers.

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Oven-Roasted Salmon, Asparagus and New Potatoes

In a large, shallow baking dish (10x14 inch) coat the potatoes with olive oil.

Arrange the potatoes, cut side down, in the baking dish and roast for 10 to 12 minutes, until the potatoes begin to brown on the bottom.

Turn the potatoes over and roast another 10 minutes until browned on top.

Remove the baking dish from the oven.

2 In a medium bowl, toss the asparagus with the chopped dill, lemon zest, garlic, salt and season with pepper to taste.

Add the asparagus mixture to the potatoes and stir to combine.

3 Push the vegetables to the side of the dish to make room for the salmon steaks.

Return the baking dish to the oven and roast the salmon and asparagus for 10 to 12 minutes, or until the fish is just cooked through.

If you want, remove the skin and center bones, and arrange on individual plates before serving.


Preparation

  • Set a rack in the center of the oven and heat the oven to 450°F.
  • Finely grate the zest from the lemon, preferably with a rasp-style grater. In a small bowl, combine the zest with 2 Tbs. of the oil. Cut the lemon in half and set aside.
  • On one side of a heavy, rimmed baking sheet, toss the asparagus with the remaining 1 Tbs. of the oil, 3/4 tsp. salt, and 1/2 tsp. black pepper. Spread out the asparagus in one layer. Lightly coat the other side of the baking sheet with oil, and place the salmon fillets skin side down on the oiled area. Sprinkle with 1 tsp. salt and 1/2 tsp. pepper. Roast until the asparagus are tender and the salmon is cooked to your liking (cut into a fillet with a paring knife to check), 10 to 13 minutes for medium. Keep in mind that the fish will continue to cook a bit more after it comes out of the oven. If the asparagus needs more time to cook, transfer the salmon to a platter, tent it loosely with foil, and return the asparagus to the oven until tender.
  • Arrange the salmon and asparagus on a platter and drizzle the lemon oil all over both. Squeeze a little juice from a lemon half over the salmon and serve immediately.

Serve with New Potatoes with Butter, Shallots & Chervil. Finish the meal with fresh strawberries topped with sour cream and brown sugar.

Recipe Notes

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Recipe Summary

  • 1 pound red new potatoes, quartered
  • 3 tablespoons olive oil
  • Coarse salt and ground pepper
  • 1 pound skinless salmon fillet
  • 3 tablespoons white-wine vinegar
  • 2 teaspoons Dijon mustard
  • 1/4 cup snipped chives
  • 10 ounces baby arugula

Preheat oven to 450 degrees. On a large rimmed baking sheet, toss potatoes with 1 tablespoon oil season with salt and pepper. Roast 10 minutes.

Toss potatoes, and push to sides of sheet place salmon in center, and season with salt and pepper. Roast until potatoes are tender and salmon is opaque throughout, 10 to 15 minutes. Transfer salmon to a plate break into large pieces with a fork.

While salmon is cooking, whisk together vinegar, mustard, chives, and remaining 2 tablespoons oil in a large bowl season with salt and pepper. Add arugula and potatoes toss to combine. Top salad with salmon pieces.


  • 500g new potatoes
  • 50g Benecol® olive spread
  • 30g fresh breadcrumbs
  • 30g rolled oats
  • 10g anchovies, drained and chopped
  • 15g capers, drained and chopped
  • 2 lemons, grated zest of 1, plus wedges to serves
  • 2 tablespoons chives, snipped
  • 25g pine nuts
  • 4 x 130g salmon fillets (or 2 larger fillets cut in half)
  • Asparagus, steamed, to serve

Preheat the oven to 200ºC, fan 180ºC, gas mark 6. Place the potatoes in a roasting tin and dot with 20g of the Benecol® olive spread. Roast for 30 minutes, shaking the pan occasionally.

Mix together the breadcrumbs, oats, anchovies, capers, lemon zest, chives and pine nuts. Add the remaining 30g of the spread and mix to a rough paste.

Place the salmon pieces on a non-stick baking tray and top with the breadcrumb mixture. Bake in the oven for 15-20 minutes, or until the fish is cooked through..

Serve the salmon with the potatoes, some asparagus (or green veg of your choice) and lemon wedges.

Cook's tip: The topping is freeze-able so you could make double quantity and freeze half for use another time. It also works well on top of haddock or mackerel fillets.


Recipe: baked salmon with new potatoes and asparagus

Here we have the ingredients, method and nutritional information for this scrumptious baked salmon recipe:

INGREDIENTS – Serves 2

  • 400g new potatoes
  • 2 salmon fi llets
  • Bunch of asparagus
  • 1 lemon
  • Fresh dill

1. Pre-heat oven to 180 degrees.

2. Halve any big potatoes. Add to roasting dish, toss in olive oil and pop in oven for 20 mins.

3. Season the salmon fillet with salt and pepper, add a squeeze of lemon. Make a space in the roasting dish and place the fish skin side down for another 20 mins (or until cooked). Steam asparagus for five minutes. Serve with chopped dill and a wedge of lemon.

Salmon is an excellent nutrient dense training food. It’s an ideal source of grade one protein as 25 per cent of calories are from protein, which means all of the essential amino acids are present in sufficient quantities for growth and repair. As the body cannot make essential fats, salmon is a good way to ingest naturally occurring essential fats, such as Omega 3 (EPA and DHA). These are responsible for the immune system and keeping inflammation low, which can help training recovery.

Calorie count: 100g contains 222 calories, 14g fat, 24g protein

NEW POTATOES

About 86 per cent of a new potato’s calories are derived from carbohydrates, but they also provide around 10 per cent of daily fibre. Approximately 60 per cent of an athlete’s calories should come from carbohydrates as during training at moderate to high intensity your carbohydrate stores only last approximately 90 minutes. Packed full of vitamins C, A, K and B6, all of which are vital for training and recovery, new potatoes are also an excellent source of carbohydrate to eat between training and can easily be carried in your rolling bike buffet.

Calorie count: 100g contains 74 calories, 16g carbs, 2gs protein

Asparagus is the perfect super-boost vegetable. It is one of the highest anti-inflammatory vegetables due to high antioxidant content. It’s also a rich source of glutathione (GSH), a detoxifying compound that helps break down carcinogens and free radicals, helping the heart recover from the oxidative stress of training. Importantly it contains chromium, a trace mineral that enhances the ability of insulin to transport glucose from the bloodstream into cells, which aids recovery and keeps energy levels high

Calorie count: 100g contains 29 calories, 1g carb, 3g protein

IMAGE: Corbis

Check out more tasty recipes in our nutrition section

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