4 salmon fillets (140–170 g each), skin-on or skinless700–900 g baby potatoes, halved or quartered450–500 g asparagus, trimmed2–3 tbsp olive oil (for tossing potatoes and drizzling over salmon/asparagus)3–4 cloves garlic, minced (or 1 tsp garlic powder)1–2 lemons (zested and juiced)1 tbsp Dijon mustard (optional, for glazing the salmon)Salt, to tasteBlack pepper, to taste1 tsp paprika or chili flakes (optional, for heat)
Instructions
Preheat your oven to 220°C (425°F). Line a large sheet pan with parchment paper for easy cleanup (optional).In a bowl, toss the baby potatoes with 1.5–2 tbsp olive oil, half of the minced garlic, salt, pepper, and paprika. Arrange them on the sheet pan in a single layer, cut-side down if possible.Roast the potatoes in the preheated oven for 18–22 minutes until they begin to brown and soften.While the potatoes are roasting, season the salmon fillets with salt, pepper, and lemon zest. Drizzle with olive oil (and brush with Dijon mustard, if using).After the potatoes have roasted for about 18 minutes, add the salmon fillets to the pan, making space for them among the potatoes. Add the trimmed asparagus, tossing it lightly in the remaining olive oil, garlic, and a pinch of salt.Continue roasting for 10–14 minutes, until the salmon flakes easily with a fork and the asparagus is crisp-tender. If you'd like extra color, broil for 1–2 minutes at the end.Squeeze fresh lemon juice over the dish before serving. Optionally, add lemon wedges for extra zest.
Notes:
For crispy potatoes: Cut them into smaller pieces and don’t overcrowd the pan. More space allows for better roasting.Salmon doneness: If you prefer your salmon more well-done, cook for an extra few minutes. Use a thermometer to reach 52–57°C (125–135°F) for moist, flaky salmon.Asparagus tip: If you use very thin asparagus, add it later, about 5–6 minutes into the roasting time.
Storage & Reheating:
Storage: Store leftovers in an airtight container in the fridge for up to 3–4 days.Reheating: For the best texture, reheat in the oven at 180°C (350°F) for 8–12 minutes, or use an air fryer for 5–7 minutes to crisp up the potatoes again.