Herb-Roasted Salmon with Lemon-Garlic Asparagus
25min
35min
3
1000
Chef's Note
The key to perfectly roasted salmon is to avoid overcooking. The fish should flake easily with a fork but still maintain a moist, slightly translucent center. For extra flavor, you can marinate the salmon for up to 30 minutes before cooking. The fresh dill is the star herb here, providing a bright, aromatic quality that pairs beautifully with the rich salmon and tangy lemon.
Tags
Ingredients
36 oz salmon fillets
1/4 cup fresh dill
1/4 cup fresh parsley
2 tablespoons fresh thyme
8 cloves garlic cloves
6 tablespoons olive oil
3 whole lemons
3 lbs asparagus
2 cups cherry tomatoes
1 large red onion
3 lbs sweet potatoes
2 teaspoons salt
1 teaspoon black pepper
1 tablespoon paprika
1 teaspoon dried oregano
1/3 cup pine nuts
3 medium avocado
Instructions
- 1
Preheat the oven to 400°F (200°C).
- 2
Peel and cube 3 lbs of sweet potatoes into 1-inch pieces. Toss with 2 tablespoons of olive oil, 1 teaspoon of salt, 1/2 teaspoon of black pepper, and 1 tablespoon of paprika. Spread on a large baking sheet.
- 3
Place the sweet potatoes in the oven and roast for 15 minutes while preparing the other components.
- 4
Finely chop 1/4 cup of fresh dill, 1/4 cup of fresh parsley, and 2 tablespoons of fresh thyme. Mince 5 cloves of garlic.
- 5
In a small bowl, mix 3 tablespoons of olive oil with half of the minced garlic, half of the chopped herbs, the zest of 1 lemon, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper.
- 6
Place the 36 oz of salmon fillets on a parchment-lined baking sheet. Pat dry with paper towels.
- 7
Brush the herb-oil mixture over the salmon fillets, ensuring they're well coated. Let marinate while preparing the vegetables.
- 8
Trim the woody ends from 3 lbs of asparagus. Slice 1 large red onion into wedges. Halve 2 cups of cherry tomatoes.
- 9
In a large bowl, toss the asparagus, red onion, and cherry tomatoes with the remaining 1 tablespoon of olive oil, remaining minced garlic, 1 teaspoon of dried oregano, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper.
- 10
After the sweet potatoes have been roasting for 15 minutes, remove the baking sheet and push the potatoes to one side. Add the asparagus mixture to the other side of the sheet.
- 11
Place the salmon fillets on a separate baking sheet. Return the vegetable sheet to the oven and place the salmon sheet in the oven as well.
- 12
Roast everything for 15-20 minutes until the salmon is cooked through (internal temperature of 145°F) and the vegetables are tender with slight caramelization.
- 13
While everything is roasting, toast 1/3 cup of pine nuts in a dry skillet over medium heat for 3-5 minutes until golden, tossing frequently to prevent burning.
- 14
Slice the remaining 2 lemons into wedges.
- 15
Once everything is cooked, remove from the oven. Sprinkle the remaining fresh herbs over the salmon and vegetables.
- 16
Slice 3 medium avocados and divide among the plates.
- 17
Serve each portion with salmon, a generous helping of asparagus mixture, sweet potatoes, avocado slices, toasted pine nuts, and lemon wedges for squeezing over the dish.
Nutrition Information (per serving)
1000
88g
75g
39g
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