🐟 Garlic Herb Salmon with Asparagus & Potatoes

Tender salmon, crispy golden potatoes, and bright asparagus baked with lemon, garlic, and Mediterranean herbs.

🛒 Ingredients (Serves 4)

For the Potatoes

• 1 kg (2 lbs) baby potatoes, halved

• 2 tbsp olive oil

• 1 tsp salt

• ½ tsp black pepper

• 1 tsp paprika

• 1 tsp dried oregano

• ½ tsp garlic powder

For the Salmon & Asparagus

• 4 salmon fillets (150–180 g each)

• 1 bunch asparagus, trimmed

• 4 tbsp olive oil

• 4 cloves garlic, minced

• 1 tsp dried thyme

• 1 tsp dried dill (or 1 tbsp fresh)

• 1 tsp dried oregano

• Zest of 1 lemon

• Juice of ½ lemon

• Salt & pepper to taste

• Lemon slices (optional)

• Fresh parsley for garnish

🍽️ Instructions

1. Roast the potatoes

1. Preheat oven to 425°F (220°C).

2. Toss halved baby potatoes with olive oil, salt, pepper, paprika, oregano, and garlic powder.

3. Spread onto a baking sheet and roast for 20 minutes, flipping once.

2. Prepare the garlic herb salmon

In a bowl, mix together:

• Olive oil

• Garlic

• Thyme

• Dill

• Oregano

• Lemon zest

• Lemon juice

• Salt + pepper

Brush this mixture generously over the salmon fillets.

3. Add asparagus + salmon to pan

1. After the potatoes have roasted 20 minutes, push them to one side.

2. Add the asparagus and drizzle with a little olive oil, salt, and pepper.

3. Place salmon fillets on the tray (skin-side down).

4. Spoon extra marinade over the top.

5. Add lemon slices if you like.

4. Roast everything together

Bake for 12–15 minutes until:

• Salmon flakes easily with a fork

• Asparagus is tender

• Potatoes are crispy

For crispier salmon edges, broil for 1–2 minutes at the end.

🌿 Serving

Garnish with fresh parsley and extra lemon wedges for squeezing.

Perfect with:

• A Greek salad

• Tzatziki

• Garlic yogurt sauce