This recipe combines vibrant flavors and wholesome ingredients for a meal that's as nourishing as it is satisfying. Perfectly roasted salmon gets a tangy, sweet kick from a maple Dijon marinade, while baby potatoes and tender asparagus complete the dish with their aromatic seasoning and golden texture. It’s an easy, one-pan recipe that comes together effortlessly, making it a great choice for weeknights or relaxed weekend dinners.
Brought to you by @recipeswithriss
Servings: 2
Ingredients:
- (2) 6 oz Salmon Filets
Maple Dijon Marinade
- 2 tbsp Dijon mustard
- 2 tbsp maple syrup
- ½ tbsp lemon juice
- 1 tsp fresh thyme
- 1 clove of garlic, minced
- 1 tbsp olive oil
- Sal & pepper to taste
Roasted Potatoes
- 1 lb baby potatoes, cut in half
- 1 tbsp olive oil
- 2 cloves garlic, minced
- 2 tsp fresh thyme
- Salt and pepper, to taste
Roasted Asparagus
- 1 lb thin to medium asparagus, ends trimmed
- 2 tsp olive oil
- 2 cloves garlic, minced
- 1 tsp lemon zest
- Salt and pepper, to taste
Instructions:
- Preheat the oven to 400 degrees Fahrenheit.
- Dice the baby potatoes, then toss them in a large bowl with the olive oil, garlic, thyme, salt, and pepper. Spread the potatoes on a baking sheet and then roast in the oven for 20-25 minutes until they start to turn golden brown.
- While the potatoes cook, whisk together the salmon marinade ingredients in a small bowl. Brush the salmon filets with the marinade.
- Toss the asparagus with olive oil, garlic, lemon zest, and salt & pepper.
- Once the potatoes have cooked, add the asparagus and salmon filets to the baking sheet and bake for an additional 15 minutes.
- Optional: broil the fish for the last few minutes to get it crispy.
