One-Pan Lemon Herb Baked Salmon & Veggies
Tender flaky salmon fillets baked in a lemon herb marinade with crispy roasted baby potatoes, asparagus, and cherry tomatoes. Garnished with fresh lemon slices and herbs for a clean, rustic presentation.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 1x
Ingredients
4 salmon fillets
1 lemon, sliced
2 sprigs fresh rosemary
2 sprigs fresh thyme
4 garlic cloves, minced
2 tablespoons olive oil
500g baby potatoes, halved
200g asparagus spears, trimmed
150g cherry tomatoes
Salt, to taste
Black pepper, to taste
Instructions
Preheat oven to 400°F (200°C).
In a small bowl, combine olive oil, minced garlic, chopped rosemary and thyme, salt, and black pepper to create the lemon herb marinade.
Place baby potatoes on a baking sheet and toss with half the marinade. Roast for 15 minutes.
Remove potatoes from oven; add asparagus spears and cherry tomatoes to the baking sheet, toss with remaining marinade.
Nestle salmon fillets in the center of the pan and place lemon slices on top of each fillet.
Return to oven and bake for an additional 10-12 minutes, until salmon is cooked through and vegetables are tender and crispy.
Plate the salmon fillets centered with roasted vegetables arranged around. Garnish with fresh lemon slices and herbs.