Lemon-Garlic Salmon with Roasted Asparagus and Potatoes
A bright Pacific Northwest dinner that leans into Washington’s March asparagus season and a great seafood value buy. Crisp-tender roasted asparagus and buttery potatoes make this feel restaurant-worthy without pushing past a weeknight timeline.
- Total time: 35 minutes
- Servings: —
- Estimated total cost: $15-19
- Calories per serving: —
Ingredients
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Fresh Farm Raised Atlantic Salmon Whole Fillet1 lb $9.99/lb sale
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Green Asparagus1 lb $1.99/lb sale
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Yukon Gold Potatoes1 lb $1.29/lb
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Fresh Organic Lemon1 lemon $1.29 each
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Garlic2 cloves $0.69 each
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Parsley2 tablespoons chopped $1.29 each
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Jumbo Yellow Onion1/2 medium $0.99/lb
Instructions
Swipe a step aside or click its number when it’s done.
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Prep the oven to 425°F. Halve or quarter 1 pound Yukon Gold potatoes ($1.29/lb), trim 1 pound green asparagus ($1.99/lb sale), mince 2 garlic cloves from 1 garlic bulb ($0.69 each), thinly slice 1/2 medium jumbo yellow onion ($0.99/lb), chop 2 tablespoons parsley from 1 bunch ($1.29 each), and zest and juice 1 organic lemon ($1.29 each).
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Toss the 1 pound Yukon Gold potatoes with 1 tablespoon olive oil, 1/2 of the minced garlic, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper. Spread on a sheet pan and roast for 15 minutes.
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Pat dry 1 pound Atlantic salmon fillet ($9.99/lb sale). Rub with 2 teaspoons olive oil, the remaining minced garlic, half the lemon zest, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper.
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After the potatoes have roasted 15 minutes, add the 1 pound asparagus and sliced 1/2 onion to the pan. Toss the vegetables with 1 tablespoon olive oil, a pinch of salt, and a pinch of pepper. Push them to the sides and place the 1 pound salmon in the center or on a second pan.
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Roast the salmon, asparagus, onion, and potatoes for 10 to 12 minutes, until the salmon flakes easily and the asparagus is tender-crisp.
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Mix the chopped 2 tablespoons parsley with 1 tablespoon lemon juice and the remaining lemon zest. Spoon over the salmon and vegetables. Serve the roasted salmon with the asparagus and potatoes alongside.
Want more detail? See the temperature guide.
Health: About 620-700 calories per serving. High in protein and omega-3 fats; asparagus adds folate and fiber, and potatoes provide satisfying complex carbs. Keep oil moderate and finish with lemon instead of extra butter for a lighter plate.
Drink pairing: Sauvignon Blanc or Pinot Gris. The grassy snap of Sauvignon Blanc loves asparagus and lemony fish, while Pinot Gris is a softer, fruitier match for the salmon’s richness.