Roasted Lemon-Dill Salmon with Asparagus & Mustard Potatoes
A quick oven-roasted salmon dinner with mustardy potatoes and warm asparagus is perfect for March in California, when citrus and asparagus are both shining. The lemon ties everything together and keeps the meal feeling fresh instead of heavy.
Back to full listIngredients
- Atlantic salmon fillet about 1 lb $15.99
- Organic green asparagus 1 bunch $5.54
- Organic yellow potato 1 lb $2.59
- Lemon 1 $0.99
- Organic dill bunch or baby dill 2 tbsp chopped $2.49
- Organic garlic 2 cloves, minced $6.99
- Olive oil 2 tbsp pantry
- Dijon mustard 1 tbsp pantry
- Salt and black pepper to taste pantry
Instructions
- Heat the oven to 425°F. Cut 1 pound organic yellow potatoes ($2.59) into small 3/4-inch chunks. Trim 1 bunch organic green asparagus ($5.54). Mince 2 cloves organic garlic (from $6.99). Chop 2 tablespoons organic dill (from $2.49 bunch or $2.99 pack). Slice 1 lemon ($0.99), keeping half for juice.
- Toss the 1 pound organic yellow potatoes with 1 tablespoon olive oil, 1 tablespoon Dijon mustard, half the minced garlic, 1/2 teaspoon salt, and black pepper. Spread on a sheet pan and roast for 20 minutes.
- After the potatoes roast 20 minutes, push them to one side of the pan. Add the trimmed asparagus, tossing it with a little oil, salt, and pepper directly on the pan.
- Place about 1 pound Atlantic salmon fillet ($15.99) on the open side of the pan. Rub the salmon with 1 tablespoon olive oil, the remaining minced garlic, 1 tablespoon chopped dill, salt, black pepper, and the juice from 1/2 lemon. Lay a few lemon slices on top.
- Roast the salmon, asparagus, and potatoes for 10 to 14 minutes, until the salmon flakes easily and the asparagus is just tender.
- Finish with the remaining 1 tablespoon chopped dill and the remaining lemon slices or juice over the whole pan before serving.
Cook time: 45 minutes
Estimated cost: $18-22
Health notes: About 700-800 calories per serving. Rich in omega-3 fats and protein from salmon, plus fiber and folate from asparagus and potatoes. Roast instead of pan-frying to keep cleanup easy and added fat moderate.
Drink pairing: An unoaked or lightly oaked Chardonnay is excellent with salmon and roasted potatoes, while Pinot Noir is a classic red option if you prefer something softer and earthier.