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Oven-Roasted Salmon, Asparagus and New Potatoes

Super easy with wonderful flavors! Skill Level: Intermediate

10 min Prep
45 min Total
price per Serving

Nutrition Facts

Amount Per Serving
Calories 412
Protein 38.7g
Total Carbohydrates 25.0g
Dietary Fiber 5.1g
Net Carbohydrates 19.9g
Sugar 4.1g
Total Fat 17.9g
Saturated Fat 2.7g
Trans Fat 0.0g
Cholesterol 93.4mg
Sodium 394.7mg
SmartPoints® 5.0


  • 1 pound medium red potato, cleaned and halved
  • 2 Tablespoons olive oil, divided for the potatoes and asparagus
  • 1/2 teaspoon salt, divided for the potatoes, asparagus, and the salmon
  • 1 pound asparagus
  • 1 Tablespoon fresh dill
  • 1 teaspoon lemon zest
  • 1 clove fresh garlic
  • 1/4 teaspoon ground black pepper
  • 1 1/2 pounds salmon fillet
  • 1 lemon


  1. Preheat oven to 400 ┬░F. In a sheet pan or a shallow roasting pan, toss the potatoes with a bit of olive oil and sprinkle all over with salt.
  2. Place the potatoes cut side down in the roasting pan and cook for 10-12 minutes, until the potatoes begin to brown on the bottom.
  3. Turn the potatoes over and roast another 10 minutes. Remove the roasting pan from the oven.
  4. In a bowl, toss the asparagus with the chopped dill, lemon zest, garlic, a bit of salt and a little olive oil. Add the asparagus mixture to the potatoes and stir to combine.
  5. Push the vegetables to the side of the roasting pan to make room for the salmon. Sprinkle the salmon with salt and return the baking dish to the oven.
  6. Roast the salmon and asparagus for 10 minutes, or until the fish is just cooked through.
  7. Serve with lemon wedge.

Price Per Serving based on average national price: excludes store savings and local grocery store pricing

Photo Credit: Elise Bauer