Sheet-Pan Lemon Basil Salmon with Asparagus & Baby Potatoes
A bright, spring-forward sheet-pan dinner that leans into seasonal Delaware asparagus, tomatoes, and lemons. The salmon roasts gently while baby gold potatoes turn creamy inside and crisp at the edges, making this a polished but very practical weeknight plate.
Ingredients
- Fresh Farmed Atlantic Salmon Fillet Color Added 12 oz 13.49
- Green Asparagus 12 oz, trimmed 3.99
- Signature SELECT/FARMS Mini Baby Gold Potatoes 12 oz, halved 3.49
- Signature SELECT/FARMS Grape Tomatoes 1 pint 2.50
- Signature SELECT/FARMS Lemons Prepacked Bag 1 lemon, zested and juiced 2.99
- Basil Hydroponic Prepacked 2 tablespoons, torn 3.99
- Garlic 2 cloves, minced 0.89
- Pantry olive oil 2 tablespoons
- Pantry Dijon mustard 1 teaspoon
- Pantry kosher salt to taste
- Pantry black pepper to taste
Instructions
- Preheat the oven to 425°F. Halve 12 ounces mini baby gold potatoes, trim 12 ounces asparagus, mince 2 garlic cloves, zest and juice 1 lemon, and tear 2 tablespoons basil.
- Toss the 12 ounces halved mini baby gold potatoes with 1 tablespoon olive oil, half of the minced garlic, a big pinch of kosher salt, and black pepper. Spread them cut side down on one side of a sheet pan and roast for 15 minutes.
- While the potatoes start, pat 12 ounces salmon dry. Stir together 1 teaspoon Dijon mustard, 1 tablespoon lemon juice, half the lemon zest, 1 tablespoon olive oil, the remaining minced garlic, a pinch of kosher salt, and black pepper. Rub this over the salmon.
- After the potatoes have roasted 15 minutes, add the 12 ounces trimmed asparagus and 1 pint grape tomatoes to the other side of the pan. Toss the vegetables with a little olive oil, salt, pepper, and the remaining lemon zest. Nestle the salmon among the vegetables.
- Return the sheet pan to the oven and roast for 10 to 12 minutes, until the salmon is just cooked through, the asparagus is tender-crisp, and the tomatoes have slumped and burst.
- Taste the tomatoes and asparagus and add a squeeze of extra lemon juice if needed. Scatter the torn 2 tablespoons basil over the hot pan.
- Plate by spooning the roasted potatoes slightly off-center, setting a salmon portion against them, and arranging the asparagus and blistered tomatoes alongside for color contrast. Spoon any lemony pan juices over the fish and finish with a final crack of black pepper.
Cook time: 40 minutes
Estimated cost: $14-17
Health notes: Approx. 620 calories per serving; about 38g protein, 32g carbohydrates, 28g fat, 5g fiber. Rich in omega-3 fats, vitamin C, and potassium.
Drink pairing: A crisp, citrusy white is ideal here. Sauvignon Blanc highlights the lemon, asparagus, and herbs with grassy lift, while Pinot Grigio offers a lighter, clean mineral profile that keeps the salmon feeling fresh rather than rich.