Sheet-Pan Salmon
Prep Time
50 minutes
Prep Notes
This is a perfect dish for folate-rich asparagus but you can also use string beans as well. Though one serving of asparagus talks also provides nearly half the vitamin K women require daily, your body needs healthy fats to utilize it - not a problem with this dish.
I found this delicious recipe in the cleaneating.com - Mediterranean 2021 magazine. So easy and just one pan.
The homemade aioli with zesty lemon and fresh dill brightens up this simple roasted salmon with potatoes and asparagus.
Cooking Time
25 - 30 minutes
Yields
4
Ingredients
Aioli
- 2 large egg yolks (NOTE: Use in-shell pasteurized eggs if you prefer.)
- ¼ cup olive oil
- 1 tbsp lemon zest + 1½ tbsp fresh lemon juice
- 2 tbsp chopped fresh dill 2 tbsp chopped fresh dill
- sea salt and ground black pepper, to taste
Salmon & vegetables
- 12 oz baby yellow potatoes, halved 4 6-oz skinless wild salmon fillets
- 1 bunch asparagus (about 12 oz), trimmed or long string beans
- 1½ tbsp olive oil, divided
- sea salt and ground black pepper, to taste
Directions
1. Prepare aioli: Place yolks in the work bowl of an immersion blender or a small food processor. With the motor running, slowly stream in oil until mixture is very thick, 1 minute. Stir in lemon zest, lemon juice and dill and season with salt and pepper. Refrigerate until ready to serve.
2. Preheat oven to 375°F. Line 2 rimmed baking sheets with parchment paper.
3. Place potatoes on half of 1 sheet, salmon on the second sheet and asparagus in a large bowl. Drizzle oil over top of each and season with salt and pepper.
4. Bake potatoes until tender and browned, 25 to 30 minutes. Add salmon to oven after 10 minutes and bake until cooked through, 12 to 14 minutes.
5. In the last 5 minutes of potato cooking, add asparagus to empty half of sheet. Serve salmon and vegetables with aioli.