Baked Salmon with Smashed Patatoes and Roasted Asparagus
Baked Salmon with Smashed Potatoes and Roasted Asparagus
Tender, flaky salmon fillets seasoned to perfection, served over crispy smashed baby potatoes and caramelized roasted asparagus. Finished with a drizzle of lemon butter and a sprinkle of fresh dill, it’s a comforting and balanced dish that’s elegant enough for guests yet simple enough for a weeknight meal.
Time Required:
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Serves: 2–3
Ingredients:
For the Salmon:
2 salmon fillets (about 5–6 oz each, skin-on or off)
1 tbsp olive oil or melted butter
1 tsp garlic powder
Salt and black pepper to taste
Juice of ½ lemon
1 tbsp fresh chopped dill (or parsley)
For the Smashed Potatoes:
10–12 baby gold or red potatoes
2 tbsp olive oil
1 tsp garlic powder
Salt and pepper to taste
Optional: grated Parmesan or crumbled feta
For the Roasted Asparagus:
1 bunch fresh asparagus, trimmed
1 tbsp olive oil
Salt and pepper to taste
Optional: lemon zest
Lemon Butter:
2 tbsp butter
1 garlic clove, minced
Juice of ½ lemon
Fresh dill or parsley
Instructions:
1. Boil and Smash the Potatoes:
Boil baby potatoes in salted water until fork-tender (about 15 minutes).
Drain and place on a parchment-lined baking sheet.
Gently smash each with the bottom of a glass.
Drizzle with olive oil, sprinkle with garlic powder, salt, pepper, and optional Parmesan.
Roast at 425°F (220°C) for 20–25 minutes, or until golden and crispy.
2. Roast the Asparagus:
Toss trimmed asparagus with olive oil, salt, and pepper.
Add to the baking sheet with the potatoes for the last 12–15 minutes of roasting.
Optional: sprinkle with lemon zest before serving.
3. Bake the Salmon:
Pat the salmon dry and season with salt, pepper, garlic powder, lemon juice, and olive oil or melted butter.
Place in a separate baking dish or on the same sheet (space permitting).
Bake at 400°F (200°C) for 12–15 minutes or until flaky and cooked through.
Optional: broil for 1–2 minutes for a golden top.
4. Make the Lemon Butter (optional):
Melt butter in a small pan over low heat.
Add garlic and cook 1–2 minutes until fragrant.
Stir in lemon juice and herbs.
5. Assemble and Serve:
Plate smashed potatoes and roasted asparagus.
Top with chunks of flaky salmon.
Drizzle with lemon butter and finish with chopped fresh dill or parsley.
Tips:
For extra crisp potatoes, use a convection setting.
You can substitute salmon with trout or even grilled halloumi for a vegetarian twist.
Add a side of tzatziki or Greek yogurt for a Mediterranean touch.
Frequently Asked Questions
Q: Can I use frozen salmon?
Yes, just thaw it completely and pat it dry before seasoning and baking.
Q: How do I know if salmon is done?
It should flake easily with a fork and be opaque throughout. Internal temp should be 145°F (63°C).
Q: Can I make this ahead?
You can roast the potatoes and asparagus ahead of time. Reheat in the oven for best texture. Salmon is best freshly cooked.
Nutritional Information
Calories: 480
Protein: 35g
Carbs: 30g
Fat: 26g
Fiber: 5g