Garlic Herb Salmon with Asparagus and Potatoes
A comforting one-pan dish featuring garlic herb salmon paired with roasted asparagus and Yukon Gold potatoes, perfect for a cozy night in.
Servings 2 servings
Calories 600kcal
Ingredients
For the Salmon
- 2 pieces Salmon Fillets (about 6-8 oz each) Go for wild-caught if you can.
- 4 tbsp Olive Oil For roasting and marinating.
- 1 tbsp Dill (chopped) Pairs well with salmon.
- 1 tbsp Parsley (chopped) Adds freshness.
- 1/2 tsp Thyme (dried) Earthy flavor.
- 4 cloves Garlic (minced) Hero of the marinade.
- to taste Salt Season to taste.
- to taste Freshly Cracked Black Pepper Season to taste.
For the Vegetables
- 2 pieces Yukon Gold Potatoes (medium, cut into bite-sized pieces) Crisp up beautifully.
- 1 bunch Asparagus (trimmed) Cooks quickly.
For the Basil Pesto Cream (or Alfredo sauce)
- 1/4 cup Basil Leaves (fresh) For the pesto cream.
- 2 tbsp Parmesan Cheese (for pesto) Nutty flavor boost.
- 2 tbsp Heavy Cream (for pesto) Adds creaminess.
- 1 tbsp Butter For the Alfredo sauce.
- 1/2 cup Heavy Cream (for Alfredo) For a richer sauce.
- 1/4 cup Parmesan Cheese (for Alfredo) To enhance flavor.
Instructions
Preparation
- Preheat your oven to 200°C (400°F).
- Toss the chopped Yukon Gold potatoes with 1 tbsp olive oil, a minced clove of garlic, salt, and pepper. Spread them on a baking sheet.
- Roast potatoes for 15 minutes.
Cooking Asparagus
- After 15 minutes, toss the asparagus with another tablespoon of olive oil, salt, and pepper. Add the asparagus onto the pan with the potatoes.
- Return to the oven for 10–15 minutes more, until potatoes are golden and asparagus is tender-crisp.
Marinating and Cooking Salmon
- While the veggies roast, mix 2 tbsp olive oil, minced garlic, dill, parsley, thyme, salt, and pepper for the herb rub.
- Rub the mixture generously over the salmon fillets.
- Bake salmon on a greased baking sheet for 12–15 minutes until it flakes easily. Optional: Sear skin-side down in a hot skillet for 5–7 minutes before finishing in the oven.
Preparing the Sauce
- Blend basil leaves, Parmesan, garlic, and olive oil for pesto until smooth. Stir in 2 tbsp heavy cream and season.
- For Alfredo: melt butter, sauté garlic, add heavy cream, and stir in Parmesan until smooth.
Serving
- Plate the roasted potatoes and asparagus, top with salmon, and drizzle with pesto cream or Alfredo sauce.
Notes
Use fresh herbs for best flavor. Allow salmon to rest before serving. Store leftovers in an airtight container in the fridge for up to 2 days. Reheat salmon in a skillet over low heat.
