Garlic Herb Salmon with Asparagus and Potatoes
A cozy yet elegant dish featuring flaky salmon, roasted asparagus, and golden Yukon Gold potatoes, topped with creamy pesto or Alfredo sauce.
Ingredients
For the salmon and veggies
- 2 pieces salmon fillets (6–8 oz each) Wild-caught if available for the best flavor.
- 2 tbsp olive oil Divided for the salmon and veggies.
- 2 cloves garlic, minced Added for flavorful salmon rub.
- 1 tbsp fresh dill, chopped Fresh dill is recommended.
- 1 tbsp fresh parsley, chopped Adds a clean note.
- ½ tsp dried thyme Provides earthy flavor.
- to taste Salt & freshly cracked black pepper Season liberally.
- 1 bunch asparagus, trimmed Snap off the woody ends.
- 2 medium Yukon Gold potatoes, cut into bite-sized pieces Use other waxy potatoes if preferred.
For the pesto sauce
- ¼ cup fresh basil leaves Provides a vibrant flavor.
- 2 tbsp grated Parmesan cheese For flavor.
- 1 clove garlic, minced Adds extra zing.
- 2 tbsp olive oil Helps to blend the pesto.
- 2 tbsp heavy cream For richness.
For the Alfredo sauce
- 1 tbsp butter For buttery flavor.
- ½ cup heavy cream Makes the sauce creamy.
- ¼ cup grated Parmesan cheese Adds depth.
- 1 clove garlic, minced For flavor.
Instructions
Preparation
- Preheat the oven to 200°C (400°F).
- Toss potato chunks with olive oil, minced garlic, salt, and black pepper.
Roasting
- Roast the potatoes on a parchment-lined baking sheet for 15 minutes.
- Add asparagus on the tray, tossing with remaining olive oil, salt, and pepper. Roast for another 10–15 minutes until golden and tender.
Prepare the salmon
- Mix olive oil, minced garlic, dill, parsley, thyme, salt, and pepper. Rub generously over the salmon fillets.
- Bake the salmon skin-side down on a baking sheet for 12–15 minutes, or skillet-cook on medium for 5–7 minutes each side.
Making Pesto
- Blend basil, Parmesan, garlic, olive oil in a food processor until smooth. Stir in heavy cream and add salt to taste.
Making Alfredo (optional)
- Sauté garlic in melted butter, pour in cream, warm it up, then whisk in Parmesan until you achieve a silky sauce.
Serving
- Plate roasted potatoes and asparagus, nestle cooked salmon, and drizzle with pesto and/or Alfredo sauce.
Notes
For best results, dry the salmon before applying the rub. Fresh herbs are highly recommended. Rest your salmon post-cooking for optimal flakiness. Leftovers keep well in an airtight container for 2 days.