Zesty Sheet Pan Lemon Garlic Salmon (Print Version)
# Ingredients:
→ Main
01 -
4 salmon fillets, approximately 170 g each
02 -
2 cups (about 250 g) asparagus, trimmed
03 -
1 cup (150 g) cherry tomatoes, halved
04 -
1 cup (175 g) baby potatoes, halved
→ Marinade and Garnish
05 -
Juice and slices of 1 lemon
06 -
4 cloves garlic, minced
07 -
3 tablespoons (45 ml) olive oil
08 -
1 teaspoon dried oregano
09 -
1 teaspoon smoked paprika
10 -
Salt, to taste
11 -
Freshly ground black pepper, to taste
12 -
Fresh parsley, chopped, for garnish
# Instructions:
01 -
Preheat oven to 200°C.
02 -
In a large bowl, whisk together olive oil, lemon juice, minced garlic, dried oregano, smoked paprika, salt, and pepper until well combined.
03 -
Add halved baby potatoes to the marinade and toss until evenly coated. Arrange potatoes in a single layer on one side of a large sheet pan.
04 -
Place salmon fillets on the opposite side of the sheet pan. Drizzle remaining marinade over the fillets and top each portion with lemon slices.
05 -
In the same bowl, combine asparagus and cherry tomatoes with a small amount of olive oil, salt, and pepper. Arrange vegetables around the salmon and potatoes on the sheet pan.
06 -
Transfer sheet pan to the preheated oven and bake for 15 to 20 minutes, or until salmon is opaque and flakes easily with a fork, and potatoes are golden and tender.
07 -
Remove pan from oven. Sprinkle chopped fresh parsley over salmon and vegetables. Serve immediately.
# Notes:
01 -
For even cooking, ensure all vegetables are cut to similar sizes. Pat salmon fillets dry before marinating for best crispness.