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