Lemon-Dill Salmon with Roasted Artichokes, Asparagus & Potatoes
Pan-seared salmon with roasted artichokes, asparagus, and lemony potatoes. Built around good March choices for Washington: asparagus, potatoes, lemons, and artichokes, with salmon for a quick weeknight dinner.
Back to full listIngredients
- Atlantic Salmon Portion 2 portions $6.99
- Green Artichoke 2 artichokes $2.99
- Organic Green Asparagus 1 bunch $5.54
- Yellow Potato 3 medium $1.49
- Organic Lemons 1 lemon $1.19
- Organic Dill Bunch 2 tbsp chopped $2.49
Instructions
- Heat oven to 425°F.
- Trim 2 artichokes: remove tough outer leaves, cut off top third, trim stem, and halve lengthwise. Scoop fuzzy choke if present. Rub cut sides with lemon.
- Parboil the halved artichokes in salted water with half the lemon for 10 minutes; drain well.
- Cut 3 medium yellow potatoes into bite-size pieces and toss with olive oil, salt, and pepper. Spread on a sheet pan with the parboiled artichokes and roast 15 minutes.
- Trim 1 bunch asparagus, add to the pan, drizzle lightly with oil, and roast 10 more minutes until potatoes are tender and asparagus is just cooked.
- Season 2 salmon portions with salt, pepper, and lemon zest. Sear in an oiled skillet over medium-high heat for 3 to 4 minutes per side, until just cooked through.
- Toss the roasted potatoes, artichokes, and asparagus with chopped dill and a squeeze of lemon. Serve with the salmon.
Cook time: 40 minutes
Estimated cost: $19-23
Health notes: High in protein and omega-3s; rich in fiber and folate from asparagus and artichokes.
Drink pairing: Sauvignon Blanc