Savor the delicate flavors of tender salmon fillets cooked alongside crisp asparagus and tender sliced potatoes, all enveloped in a vibrant lemon herb sauce. This one-pot meal is not only a feast for the eyes with its colorful presentation, but it is also a nourishing choice perfect for a light and wholesome meal.
This recipe draws inspiration from Mediterranean cuisine, emphasizing fresh ingredients and simple cooking methods to highlight natural flavors.
4 salmon fillets (approx. 6 oz each)
1 lb asparagus, trimmed
2 large potatoes, thinly sliced
1/4 cup olive oil
2 lemons, juiced and zested
2 cloves garlic, minced
1 tbsp fresh thyme leaves
1 tbsp fresh dill, chopped
1 tsp salt
1/2 tsp black pepper
1/2 tsp paprika
1/4 cup chicken broth
1. Preheat your oven to 400°F (200°C).
2. In a large oven-safe skillet or Dutch oven, heat olive oil over medium heat. Add minced garlic and sauté for about 1 minute until fragrant.
3. Add the sliced potatoes in an even layer, sprinkle with salt, pepper, and paprika. Cook for 5 minutes, stirring occasionally.
4. Pour in the chicken broth and half of the lemon juice and zest. Stir to combine.
5. Place the salmon fillets on top of the potatoes. Arrange the asparagus around the salmon.
6. Drizzle the remaining lemon juice over the salmon and asparagus. Sprinkle with fresh thyme, dill, and additional salt and pepper to taste.
7. Transfer the skillet to the preheated oven and bake for 15 minutes, or until the salmon flakes easily with a fork and the potatoes are tender.
8. Remove from oven and let rest for a few minutes before serving with a garnish of fresh dill and lemon zest.
Store leftovers in an airtight container in the refrigerator for up to 2 days.
Reheat in a 350°F (175°C) oven for 5-7 minutes or until warmed through.
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