Description
A vibrant and easy one-pan meal featuring tender salmon fillets roasted alongside baby potatoes, leeks, and asparagus, all topped with a zesty fresh lemon gremolata for a burst of flavor.
Ingredients
- 4 salmon fillets (about 6 oz each)
- 1 lb baby potatoes, halved
- 2 leeks, white and light green parts only, sliced
- 1 bunch asparagus, trimmed
- 3 tbsp olive oil, divided
- Salt and black pepper to taste
- 1 lemon, zested and juiced
- 3 cloves garlic, minced
- 1/4 cup fresh parsley, finely chopped
- 1 tsp lemon zest (extra for garnish)
Instructions
- Preheat oven to 400°F (200°C). Toss baby potatoes and leeks with 2 tbsp olive oil, salt, and pepper on a large baking sheet. Roast for 20 minutes.
- Remove baking sheet from oven, push potatoes and leeks to the sides, and add asparagus in the center. Drizzle asparagus with remaining 1 tbsp olive oil and season lightly.
- Place salmon fillets skin-side down among the vegetables. Season salmon with salt, pepper, and half of the lemon juice. Return to oven and roast for 12-15 minutes, until salmon is cooked through.
- While roasting, make the gremolata: In a small bowl, combine minced garlic, parsley, lemon zest, and remaining lemon juice. Mix well.
- Remove tray from oven. Spoon the fresh lemon gremolata over the salmon and vegetables. Serve immediately, garnished with extra lemon zest if desired.
Notes
You can customize the seasonings to taste.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Method: Main
- Cuisine: American