Description
One-Pan Salmon with Roasted Potatoes and Veggies is a quick, healthy, and delicious meal perfect for weeknights. Featuring tender salmon, crispy potatoes, and vibrant roasted vegetables, this one-pan wonder combines bold flavors, easy prep, and minimal cleanup.
Ingredients
- 2 salmon fillets (150g each)
- 300g baby potatoes, halved
- 200g asparagus, trimmed
- 150g cherry tomatoes
- 2 tbsp olive oil
- 2 cloves garlic, minced
- 1 tsp dried thyme
- 1 tsp paprika
- Salt and black pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Preheat the oven to 200°C (400°F) and line a baking sheet with parchment paper.
- Toss the baby potatoes with 1 tablespoon olive oil, half the garlic, thyme, paprika, salt, and pepper. Spread on the baking sheet and roast for 15 minutes.
- Brush the salmon fillets with 1 tablespoon olive oil and season with paprika, salt, and pepper. Toss the asparagus and cherry tomatoes with the remaining olive oil and garlic.
- Remove the baking sheet, push the potatoes to one side, and add the salmon, asparagus, and tomatoes.
- Roast for 12–15 minutes, or until the salmon is flaky and the veggies are tender.
- Garnish with parsley and serve warm.
Notes
- Ensure the potatoes are in a single layer for optimal crispiness.
- Swap in different veggies like zucchini or green beans for variety.
- Use a food thermometer to confirm salmon reaches an internal temperature of 63°C (145°F).
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: American
