Roasted Salmon with Asparagus and Smashed Potatoes

A bistro-style salmon dinner that uses Washington-friendly spring produce and pantry basics to make a simple weeknight meal feel polished. Roasted asparagus and smashed potatoes turn a single fillet into a complete, balanced dinner for two.

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Ingredients

Fresh Atlantic whole salmon fillet farm raised 1 lb $10.99/lb
Green asparagus 1 lb $3.99/lb
Yukon Gold potatoes 1 lb $1.29/lb
Garlic 2 cloves $0.69 each
Fresh organic lemon 1 $0.99 each
Parsley 1/2 bunch $1.29
Olive oil 2 tablespoons pantry
Butter, optional 1 tablespoon pantry
Salt 1 teaspoon, divided pantry
Black pepper 1/2 teaspoon pantry

Instructions

Prep the oven to 425°F. Scrub 1 pound Yukon Gold potatoes priced at $1.29 per pound and cut any large ones in half. Trim 1 pound green asparagus priced at $3.99 per pound. Mince 2 garlic cloves from 1 garlic bulb priced at $0.69 each, chop 1/2 bunch parsley priced at $1.29, and cut 1 fresh organic lemon priced at $0.99 each into halves.
Place the 1 pound Yukon Gold potatoes in a pot, cover with salted water, and bring to a boil on the stove. Cook 12 to 15 minutes until fork-tender. Drain well.
While the potatoes cook, place the 1 pound fresh Atlantic whole salmon fillet priced at $10.99 per pound on one side of a sheet pan. Rub with 1 tablespoon olive oil, half the minced garlic, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and the juice from half of the $0.99 lemon.
On the other side of the sheet pan, toss the 1 pound asparagus with 1/2 tablespoon olive oil, the remaining half of the minced garlic, 1/4 teaspoon salt, and a little black pepper from the pantry.
Spread the drained potatoes on a second pan or an open area of the same pan if there is room. Gently smash the 1 pound cooked Yukon Gold potatoes with the bottom of a glass or measuring cup. Drizzle with 1/2 tablespoon olive oil, add 1 tablespoon butter if using, and season with 1/4 teaspoon salt and a little pepper from the pantry.
Roast the salmon, asparagus, and smashed potatoes for 12 to 15 minutes, until the salmon flakes easily, the asparagus is tender-crisp, and the potatoes are golden at the edges.
Finish with the chopped 1/2 bunch parsley and the remaining half of the $0.99 lemon squeezed over the salmon and asparagus. Serve immediately with the crispy smashed potatoes alongside.

Cook time: 40 minutes

Estimated cost: $14-18

Health notes: About 560-680 calories per serving. Salmon provides omega-3 fats and high-quality protein, asparagus contributes folate and fiber, and potatoes add satisfying complex carbohydrates. Keep the skin on the potatoes for extra fiber and potassium.

Drink pairing: Unoaked Chardonnay is excellent with salmon and lemony asparagus, while Pinot Noir is a classic versatile red if you want something light enough for fish but substantial enough for roasted potatoes.

Careme