Citrus Herb Roasted Salmon with Asparagus & Baby Red Potatoes

Chef Cynthia

Servings

4

Prep Time

15 minutes

Cook Time

45 minutes

Cuisine

Modern American

Category

Entree

A sheet pan, a little olive oil, and a seasoning blend that understands citrus and herbs like they were meant to be together. The salmon roasts until just barely flaky, the potatoes turn golden and crisp at the edges, and the asparagus picks up that perfect little char. A squeeze of lemon at the end wakes the whole plate up. Clean, bright, and the kind of dinner that tastes like it took far more effort than it actually did.

Citrus Herb Roasted Salmon with Asparagus & Baby Red Potatoes

Ingredients

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    • 4 each salmon fillets, 6 oz each (skin-on or off)

    • 2 tbsp olive oil

    • 2 tbsp Spiceology Citrus Herb Blend

    • Β½ tsp kosher salt

    • ΒΌ tsp black pepper

    • Zest of 1 lemon

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    • 1 lb baby red potatoes, halved lengthwise

    • 2 tbsp olive oil

    • 2 tsp Spiceology Citrus Herb Blend

    • Β½ tsp kosher salt

    • ΒΌ tsp black pepper

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    • 1 lb asparagus, trimmed

    • 1 tbsp olive oil

    • Β½ tsp Spiceology Citrus Herb Blend

    • Pinch kosher salt

    • Pinch black pepper

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    • 1 tbsp fresh lemon juice

    • Fresh parsley, chopped (optional)

    Directions

    1. Preheat oven to 425Β°F.

    2. In a large bowl toss together 1 lb halved baby red potatoes with 2 tablespoons of olive oil, 2 tsp Citrus Herb Blend, Β½ tsp kosher salt, ΒΌ tsp black pepper.

    3. Spread evenly on a sheet pan and roast for 15 minutes, flipping once halfway through cooking.

    4. Toss together asparagus, 1 tbsp olive oil, Β½ tsp Citrus Herb Blend, a pinch of salt and pepper.

    5. Add the asparagus to the sheet pan with the potatoes and continue roasting for 10 minutes, until the asparagus is tender and lightly charred and the potatoes are golden.

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    1. Pat salmon fillets dry.

    2. Rub salmon evenly with 2 tbsp olive oil, 2 tbsp Citrus Herb Blend, Β½ tsp kosher salt, ΒΌ tsp black pepper, and lemon zest.

    3. Place on a separate sheet pan and roast at 425Β°F for 10–12 minutes, until the salmon reaches 125–130Β°F in the thickest part for medium and flakes gently with a fork.

    4. Arrange salmon, roasted asparagus, and potatoes on each plate.

    5. Finish with a drizzle of fresh lemon juice and chopped parsley if desired.

    6. Serve immediately.
    Recipe Products
    Blend

    Citrus Herb Blend

    Key Ingredients

    Honey Granules, Thyme, Orange Peel, White Vinegar Powder, Lemon Peel Powder