Source: EatingWell variant / healthy blogs
Serves: 4
Ingredients
- 4 salmon fillets (≈ 4–6 oz each)
- 1 lb baby potatoes, halved
- 1 bunch asparagus, trimmed
- 3 tbsp olive oil
- 3 cloves garlic, minced
- Juice of 1 lemon + zest
- ½ tsp dried thyme
- Salt & pepper, to taste
- Optional: fresh parsley, chopped for garnish
Instructions
Preheat oven to 400 °F (200 °C).
On a large sheet pan, toss the potatoes with 1 tbsp olive oil, salt & pepper. Roast
~15 minutes.
Meanwhile, in a small bowl, mix remaining 2 tbsp olive oil, garlic, lemon juice, lemon
zest, thyme.
Add asparagus and salmon fillets to the pan (with potatoes). Brush the salmon and
asparagus with the lemon-garlic mixture.
Roast for additional 12–15 min or until salmon is cooked through (internal ~145 °F)
and vegetables are tender.
Garnish with parsley and extra lemon slices, serve
