Ingredients
Vegetables and Herbs
- 1 1/2 pounds baby potatoes (fingerling or any small potatoes), halved lengthwise
- 1 bunch asparagus, trimmed (about 1 1/2 inches cut off bottom)
- 3 tablespoons finely chopped dill (divided: 2 tbsp for sauce, 1 tbsp for salmon, 2 tbsp for finishing)
- 2 tablespoons finely minced chives (divided: 1 tbsp for sauce, 1 tbsp for finishing, 1 tbsp extra for salmon)
Salmon
- 4 (6-ounce) salmon filets (skin on or off, thick and evenly sized)
Seasonings and Oils
- 3 1/2 tablespoons extra-virgin olive oil (divided: 1 1/2 tbsp for potatoes, 1 tbsp for salmon, 1 tbsp for asparagus)
- Kosher salt and black pepper, to taste (including 3/4 tsp salt and 1/4 tsp pepper for potatoes, plus additional as noted)
- 1/2 teaspoon garlic powder
- Zest and juice of 1 large organic lemon (split: half lemon zest/juice for salmon; half for finishing potatoes and sauce)
Dilly Sauce
- 1 cup mayonnaise
- 2 tablespoons Dijon mustard
- Zest and juice of 1 large organic lemon
- 2 tablespoons finely chopped dill
- 1 tablespoon finely minced chives
- 1/4 teaspoon kosher salt
- 1/8 teaspoon black pepper
Instructions
- Preheat and Prepare Potatoes: Preheat your oven to 400°F. Line a large rimmed baking sheet with parchment paper. Place the halved baby potatoes on the sheet and drizzle with 1 1/2 tablespoons olive oil. Season with 3/4 teaspoon kosher salt, 1/4 teaspoon black pepper, and 1/2 teaspoon garlic powder. Spread the potatoes out so they’re not touching. Roast for 20 minutes.
- Trim Asparagus: While potatoes roast, trim about 1 1/2 inches off the tough bottoms of the asparagus stalks. This removes fibrous parts and ensures tenderness.
- Make Dilly Sauce: In a serving bowl, whisk together 1 cup mayonnaise, 2 tablespoons Dijon mustard, zest and juice of one lemon, 2 tablespoons chopped dill, 1 tablespoon minced chives, 1/4 teaspoon kosher salt, and 1/8 teaspoon black pepper. Set aside to let flavors meld.
- Prepare Salmon and Vegetables for Roasting: After 20 minutes, remove the baking sheet from the oven. Push the potatoes to one side. Place the salmon filets in the center. Drizzle salmon with 1 tablespoon olive oil, add a big pinch of salt and pepper, lemon zest and juice from half a lemon, and 1 tablespoon chopped dill. Rub all ingredients evenly over the salmon. Place the trimmed asparagus on the empty side of the pan, drizzle with remaining tablespoon olive oil, sprinkle with 1/2 teaspoon kosher salt and 1/8 teaspoon black pepper, and toss to coat.
- Roast Salmon and Asparagus: Return the sheet pan to the oven and roast for 12 to 15 minutes. Around 12 minutes, check for doneness: salmon should be opaque with some white protein leakage. Ideally, check internal temperature—125°F for medium-rare, 135°F for medium, or up to 140°F for medium-well. Avoid cooking past 140°F to prevent dryness.
- Finish Potatoes and Garnish: Toss the roasted potatoes with the remaining 2 tablespoons chopped dill, 1 tablespoon minced chives, and juice of half a lemon. Season with salt and pepper to taste. Sprinkle leftover chives over the asparagus and salmon for a fresh finish.
- Serve: Divide salmon, potatoes, and asparagus among four plates. Drizzle generously with the prepared dilly sauce or serve it on the side. Enjoy immediately or refrigerate for later and bring to room temperature 30 minutes before serving.
Notes
- If your children dislike herbs, consider omitting dill from the salmon and potatoes to avoid strong flavors.
- Use a meat thermometer for perfect salmon doneness to avoid overcooking.
- You can substitute fingerling potatoes with any small waxy potatoes of similar size for even roasting.
- Leftovers keep well refrigerated and taste great at room temperature.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: American
- Diet: Low Fat
