Sheet Pan Salmon and Vegetables

Ingredients

• 🐟Salmon Fillet, skin-on preferred for moisture, patted dry1
• 🥔Yukon Gold Potato, medium sized, scrubbed clean1
• 🌱Asparagus, woody ends trimmed6
• 🍅Cherry Tomatoes, left whole or halved½ cup
• 🫒Extra Virgin Olive Oil, divided use1½ tbsp
• 🧄Garlic, finely minced2 clove
• 🍋Lemon, cut into wedges½
• 🌿Dried Oregano½ tsp
• 🧂Kosher Salt, plus more to taste¼ tsp
• 🥢Black Bean Sauce, freshly ground¼ tsp
• 🧂Black Pepper (ground), freshly groundto taste

Contains Fish, Garlic, Gluten, Soy. AI-generated, checked against common allergens; always check labels.

Method

1. 1

   Prepare the oven and potatoes

   Preheat your oven to 400°F and line a large rimmed sheet pan with parchment paper to prevent sticking and make cleanup easier. Use a sharp chef's knife to cut the Yukon Gold potato into uniform 1/2-inch cubes, ensuring they are small enough to roast quickly alongside the fish later.

   5 min
2. 2

   Initial potato roast

   Place the cubed potatoes onto the prepared sheet pan and drizzle with 1/2 tablespoon of the extra virgin olive oil, a pinch of kosher salt, and black pepper. Toss thoroughly with your hands to coat every surface, then spread them in a single layer with space between each piece to allow for even browning.

   15 min
3. 3

   Season the salmon and vegetables

   While the potatoes are in the oven, snap the woody bottom ends off the asparagus spears and halve the cherry tomatoes if they are large. In a small bowl, whisk together the remaining 1 tablespoon of olive oil, minced garlic, dried oregano, and a squeeze of lemon juice to create a flavorful finishing oil.

   5 min
4. 4

   Roast salmon and vegetables

   Carefully remove the sheet pan from the oven and slide the potatoes to one side. Place the salmon fillet in the center and arrange the asparagus and tomatoes in the remaining space. Drizzle the garlic-herb oil over the salmon and vegetables, then return the pan to the oven for 10 to 12 minutes.

   12 min
5. 5

   Rest the dish

   Remove the pan from the oven and let everything sit undisturbed for 3 minutes. This brief resting period is crucial as it allows the internal juices of the salmon to redistribute throughout the fillet, ensuring every bite is moist and tender rather than dry.

   3 min
6. 6

   Plate and garnish

   Using a wide spatula, carefully transfer the salmon fillet to the center of a dinner plate. Arrange the crispy gold potatoes, tender asparagus, and jammy tomatoes around the fish. Squeeze the remaining lemon wedge over the entire plate to brighten the flavors and finish with a final crack of black pepper.

   2 min

Nutrition per serving