Baked lemon salmon with asparagus and potatoes
Experience a delightful and healthy meal with our Baked Lemon Salmon recipe, featuring tender salmon fillets paired with fresh asparagus and perfectly roasted potatoes. This effortless dish combines zesty lemon, rich butter, and fragrant dill for a burst of flavors, making it a perfect weeknight dinner. Simple, delicious, and nutritious!
- 13 May 2024
- Cook time 20 min
- Prep time 15 min
- 2 Servings
- 8 Ingredients
Baked lemon salmon with asparagus and potatoes is a delicious, wholesome, and nutritious meal that's easy to prepare for any day of the week. This recipe combines the zesty flavor of lemon with the richness of butter, tender salmon, and a medley of seasonal vegetables. It's perfect for those looking for a balanced meal that's rich in Omega-3 fatty acids and packed with vitamins and minerals.
Ingredients:
Instructions:
- Preheat your oven to 400°F (200°C).
- Wash and cut the potatoes into bite-sized pieces. Leave the skins on for added texture and nutrients.
- In a large bowl, toss the potato pieces with the olive oil, and add salt and pepper to taste.
- Spread the potatoes evenly on a baking sheet lined with parchment paper or foil.
- Place the baking sheet with the potatoes in the preheated oven.
- Roast for about 15-20 minutes, or until they start to turn golden around the edges.
- While the potatoes are roasting, wash the asparagus and trim the tough ends.
- Cut the lemon in half. Slice one half into thin rounds and set aside. Squeeze the juice from the other half into a small bowl.
- Place the salmon fillets on another baking sheet lined with parchment paper or foil.
- Season the salmon with salt, pepper, and the freshly squeezed lemon juice.
- In a small saucepan, melt the butter over medium heat.
- Add the lemon slices and simmer for about 3-4 minutes until fragrant.
- Stir in the dill and remove from heat.
- After the potatoes have been roasting for about 15-20 minutes, remove the baking sheet from the oven.
- Push the potatoes to the edges of the baking sheet to make space for the asparagus.
- Arrange the asparagus in the center of the baking sheet and drizzle it with some of the lemon-butter sauce. Season with salt and pepper if desired.
- Place the prepared salmon fillets on top of the asparagus.
- Pour the remaining lemon-butter sauce over the salmon and vegetables.
- Put the baking sheet with salmon, asparagus, and potatoes back into the oven.
- Bake for an additional 15-20 minutes, or until the salmon is cooked through and flakes easily with a fork, and the asparagus is tender.
- Transfer the baked salmon, asparagus, and potatoes to a serving platter.
- Garnish with additional lemon slices or fresh dill if desired.
- Serve hot and enjoy your delicious meal of Baked Lemon Salmon with Asparagus and Potatoes!
Tips:
- Ensure that the salmon fillets are of even thickness to promote even cooking.
- You can marinate the salmon in lemon juice and dill for 30 minutes before baking for more intense flavors.
- Use fresh dill for a more vibrant taste, but dried dill will work in a pinch.
- For a bit of variety, consider adding other vegetables like cherry tomatoes or bell peppers to the baking dish.
- Check the doneness of the salmon with a fork; it should flake easily and appear opaque.
- Serve with a side of rice or quinoa for an additional boost of fiber and nutrients.
Enjoy your flavorful and nutritious baked lemon salmon with asparagus and potatoes! This dish is not only delicious but also embodies a perfect balance of protein, healthy fats, and vegetables. It's sure to become a favorite in your household. Happy cooking!
| Nutrition Facts | |
|---|---|
| Serving Size | 700 grams |
| Energy | |
| Calories 760kcal | 30% |
| Protein | |
| Protein 54g | 37% |
| Carbohydrates | |
| Carbohydrates 45g | 13% |
| Fiber 9g | 24% |
| Sugar 6g | 6% |
| Fat | |
| Fat 45g | 55% |
| Saturated 20g | 65% |
| Cholesterol 190mg | - |
| Vitamins | |
| Vitamin A 420ug | 47% |
| Choline 280mg | 50% |
| Vitamin B1 0.61mg | 51% |
| Vitamin B2 0.55mg | 42% |
| Vitamin B3 22mg | 137% |
| Vitamin B6 2.18mg | 128% |
| Vitamin B9 140ug | 34% |
| Vitamin B12 9ug | 392% |
| Vitamin C 80mg | 86% |
| Vitamin E 2.93mg | 20% |
| Vitamin K 80ug | 65% |
| Minerals | |
| Calcium, Ca 100mg | 8% |
| Copper, Cu 0.71mg | 0% |
| Iron, Fe 6mg | 59% |
| Magnesium, Mg 140mg | 32% |
| Phosphorus, P 810mg | 65% |
| Potassium, K 2120mg | 62% |
| Selenium, Se 80ug | 138% |
| Sodium, Na 190mg | 13% |
| Zinc, Zn 2.46mg | 22% |
| Water | |
| Water 540g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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