Bake The Salmon this way with Veggies in One Pan

Ingredients

• 4 pieces Salmon Fillets (6‑oz each, skin on or off per preference, pat dry)
• 8 tablespoons Olive Oil (Divided: 3 Tbsp for salmon marinade, 2 Tbsp for potatoes, 2 Tbsp for asparagus, 1 Tbsp to grease pan)
• 1 teaspoon Smoked Paprika
• 0.25 teaspoon Cayenne Pepper
• 0.5 teaspoon Ground Cumin
• 1.5 teaspoons Garlic Powder (Divided between salmon, potatoes, and asparagus)
• 1 teaspoon Onion Powder
• 1.5 teaspoons Dried Oregano (Divided between salmon, potatoes, and asparagus)
• 0.5 teaspoon Dried Thyme
• 1 teaspoon Brown Sugar
• 2 tablespoons Lemon Juice (Freshly squeezed from half a lemon)
• 1.5 teaspoons Salt (Divided between salmon, potatoes, and asparagus)
• 0.75 teaspoon Black Pepper (Divided between salmon, potatoes, and asparagus)
• 1.5 pounds Baby Potatoes (Halved if larger than 1½ inches)
• 12 ounces Asparagus (Trimmed)
• 4 pieces Lemon Slices (Thin rounds for garnish)

Instructions

1. Pat Salmon Dry

   Remove the salmon fillets from packaging and pat them completely dry with paper towels to eliminate excess moisture.

   Time: PT2M

2. Prepare Marinade

   In a mixing bowl combine 3 Tbsp olive oil, smoked paprika, cayenne pepper, cumin, garlic powder, onion powder, dried oregano, dried thyme, brown sugar, lemon juice, salt, and black pepper. Whisk until smooth.

   Time: PT5M

3. Marinate Salmon

   Rub the marinade evenly over both sides of each salmon fillet. Place the fillets on a plate, cover loosely with foil, and let sit for 10 minutes.

   Time: PT12M

4. Partially Cook Potatoes

   Bring a large pot of salted water to a boil. Add the baby potatoes and cook for 10‑12 minutes until just tender but not falling apart. Drain in a colander.

   Time: PT12M

   Temperature: 212°F

5. Season Potatoes

   Return the drained potatoes to a mixing bowl. Drizzle with 2 Tbsp olive oil, then add garlic powder, dried oregano, salt, and black pepper. Toss until evenly coated.

   Time: PT3M

6. Season Asparagus

   Place trimmed asparagus in a separate bowl. Drizzle with 2 Tbsp olive oil, then sprinkle garlic powder, dried oregano, salt, and black pepper. Toss well.

   Time: PT3M

7. Preheat Oven

   Set the oven to 450°F (232°C) and allow it to fully preheat.

   Time: PT5M

   Temperature: 450°F

8. Assemble on Sheet Pan

   Lightly grease the baking sheet with 1 Tbsp olive oil. Place the marinated salmon fillets in the center. Arrange the seasoned potatoes on one side and the asparagus on the other. Squeeze the juice of half a lemon over everything and lay a lemon slice on each fillet.

   Time: PT5M

9. Bake

   Transfer the sheet pan to the oven and bake for 15‑18 minutes, until the salmon flakes easily with a fork and the potatoes are golden‑brown.

   Time: PT15M

   Temperature: 450°F

10. Rest and Serve

    Remove the pan from the oven, let the dish rest for 2 minutes, then serve each salmon fillet with a generous portion of potatoes and asparagus.

    Time: PT2M

Nutrition Facts

Calories

410

Protein

30 g

Carbohydrates

32 g

Fat

15 g

Fiber

5 g