Salmon, Potatoes, & Asparagus
It's 5pm. Everyone's hungry. And you have zero energy left to think about dinner.
Everything goes in one pan, cooks together, and comes out looking like you actually tried.
Quick-facts bar
✅ 10 minutes of hands-on prep — the oven handles the rest
✅ 30g of protein per serving — a meal that actually fills everyone up
✅ 5 ingredients — nothing you need to hunt down at a specialty store
Ingredients
- 6 skin-on Atlantic salmon fillets (6 oz each), patted dry
- 3 cups baby potatoes, halved
- 3 cups asparagus, trimmed, cut into 2-inch pieces
- 3 tablespoons avocado oil, divided
- 1.5 teaspoons fine sea salt, divided
- 0.8 teaspoons black pepper
- 0.8 teaspoons garlic powder
- 1 lemon, juice
Directions
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Roast potatoes: Preheat oven to 400°F. Toss 3 cups baby potatoes, halved with 1.5 tbsp 3 tablespoons avocado oil, divided and 1 tsp 1.5 teaspoons fine sea salt, divided on a large rimmed baking sheet. Roast 12 minutes.
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Add salmon & asparagus: Push potatoes aside. Add 6 skin-on Atlantic salmon fillets (6 oz each), patted dry (skin-down) and 3 cups asparagus, trimmed, cut into 2-inch pieces to the sheet. Drizzle with remaining 3 tablespoons avocado oil, divided; season with remaining 1.5 teaspoons fine sea salt, divided, 0.8 teaspoons black pepper, 0.8 teaspoons garlic powder.
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Finish & serve: Roast 14 minutes until salmon hits 145°F. Squeeze 1 lemon, juiced on top and serve
