Ingredients
For the Potatoes:
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon paprika
- 2 tablespoons olive oil, divided
- 2 cups baby potatoes, halved (about 680g)
- ½ cup water
For the Sheet Pan:
- 1 teaspoon paprika
- ½ teaspoon salt
- ½ teaspoon garlic powder
- ¼ teaspoon oregano
- ¼ teaspoon black pepper
- 1 tablespoon honey
- ½ teaspoon Dijon mustard
- 1 bunch asparagus, chopped into 1-inch pieces (ends removed)
- 4 shallots, thinly sliced
- ½ cup feta cheese
- ¼ cup sliced green olives (optional)
- 4 skinless salmon filets
For the Lemon Dill Butter Sauce:
- 3 tablespoons butter
- Juice of ½ lemon
- Zest of 1 lemon
- 2 tablespoons dill, chopped
- 2 cloves garlic, pressed
Instructions
- Preheat and Prepare: Preheat your oven to 450°F (230°C) and line a large rimmed sheet pan. This high heat will help create crispy potatoes and perfectly roasted vegetables.
- Season Potatoes: In a small bowl, combine salt, black pepper, and paprika. Place the halved baby potatoes on the sheet pan, drizzle with 1 tablespoon of olive oil, then toss with half of the spice mixture. Add ½ cup of water directly to the pan to help steam the potatoes during roasting.
- Roast Potatoes: Bake the potatoes for 30 minutes, stirring halfway through to promote even cooking and crisping.
- Make Salmon Rub and Prep Veggies: While the potatoes cook, whisk together paprika, salt, garlic powder, oregano, black pepper, honey, and Dijon mustard to create the salmon spice rub. Also, chop the asparagus into 1-inch pieces and thinly slice the shallots.
- Add Vegetables to Pan: Once the potatoes are tender and partially cooked, add chopped asparagus, sliced shallots, feta cheese, and green olives (if using) to the sheet pan. Drizzle with the remaining 1 tablespoon of olive oil and sprinkle with the remaining half of the salt, pepper, and paprika spice mixture. Toss gently to combine.
- Prepare Salmon and Continue Baking: Gently push the vegetables to the sides of the sheet pan to make space for the salmon filets. Brush each filet evenly with the prepared salmon rub. Reduce the oven temperature to 425°F (220°C) and return the sheet pan to the oven. Bake for an additional 12 minutes until the salmon is cooked through and flakes easily with a fork.
- Make Lemon Dill Butter Sauce: While the salmon bakes, melt the butter in a small bowl, then whisk in the lemon juice, lemon zest, chopped dill, and pressed garlic to create a bright, flavorful sauce.
- Serve: Once cooked, remove the sheet pan from the oven, drizzle the lemon dill butter sauce over the salmon and vegetables. Serve immediately with extra lemon juice if desired for an added fresh zing.
Notes
- The nutrition information provided is an estimation and should be used as a guideline, not an absolute value. Actual nutrition may vary based on ingredient brands and measurements.
- Adjust seasoning and lemon juice to taste for a more personalized flavor.
- Green olives are optional but add a nice briny contrast.
- Ensure even spreading of potatoes and vegetables for uniform roasting and to prevent steaming.
- This recipe can be doubled using two sheet pans or a larger pan for bigger servings.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
