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Delicious One-Pan Salmon and Veggies on a white plate, garnished with thyme and lemon, showcasing vibrant colors.

One-Pan Salmon and Veggies

This One-Pan Salmon and Veggies recipe is a time-saving, easy salmon dinner that combines oven-baked salmon and asparagus with simple roasted potatoes for a delicious and healthy one-pan meal.
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Prep Time 15 minutes
Cook Time 42 minutes
Total Time 57 minutes
Servings: 2 servings
Course: Main Course
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 2 lb small red potatoes, quartered (910 g)
  • 4 tablespoons olive oil
  • Salt to taste
  • Pepper to taste
  • 4 cloves garlic, minced
  • 4 tablespoons lemon juice
  • 2 tablespoons fresh thyme
  • 2 teaspoons ginger
  • 2 salmon fillets
  • 1 bunch asparagus, roughly 1 pound (455 g)

Method
 

  1. Preheat your oven to 400°F (200°C). Line a sheet pan with foil or parchment paper for easy clean-up.
  2. Spread the quartered potatoes onto the pan. Drizzle with 2 tablespoons of olive oil and season with salt, pepper, 2 cloves of minced garlic, and 1 tablespoon of lemon juice. Toss to coat evenly and roast for 30 minutes.
  3. While the potatoes bake, prepare the salmon glaze: Combine 2 tablespoons of olive oil, 2 cloves of minced garlic, 2 tablespoons of lemon juice, 2 teaspoons of ginger, 1 tablespoon of thyme, and a pinch of salt and pepper in a small bowl. Stir well.
  4. Remove the pan from the oven and push the potatoes to one side. Add the salmon fillets and brush them generously with the glaze, coating both sides.
  5. Arrange the asparagus spears around the salmon and drizzle with 1 tablespoon olive oil and 1 tablespoon lemon juice. Sprinkle the remaining thyme over the asparagus and potatoes.
  6. Return the pan to the oven and bake for an additional 10-12 minutes. The salmon is ready when it flakes easily with a fork, and the asparagus should be tender-crisp.
  7. Plate your one-pan creation and enjoy!

Notes

Optional recipe notes or tips.