Citrus Herb Roasted Salmon with Asparagus & Baby Red Potatoes
Rated 5.0 stars by 1 users
Category
Entree
Cuisine
Modern American
Servings
4
Prep Time
15 minutes
Cook Time
45 minutes
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.
Author:Chef Cynthia
Ingredients
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4 each salmon fillets, 6 oz each (skin-on or off)
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2 tbsp olive oil
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2 tbsp Spiceology Citrus Herb Blend
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½ tsp kosher salt
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¼ tsp black pepper
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Zest of 1 lemon
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1 lb baby red potatoes, halved lengthwise
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2 tbsp olive oil
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2 tsp Spiceology Citrus Herb Blend
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½ tsp kosher salt
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¼ tsp black pepper
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1 lb asparagus, trimmed
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1 tbsp olive oil
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½ tsp Spiceology Citrus Herb Blend
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Pinch kosher salt
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Pinch black pepper
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Garnish
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1 tbsp fresh lemon juice
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Fresh parsley, chopped (optional)
Directions
Preheat oven to 425°F.
In a large bowl toss:
1 lb halved baby red potatoes
2 tbsp olive oil
2 tsp Citrus Herb Blend
½ tsp kosher salt
¼ tsp black pepper
Spread evenly on a sheet pan and roast for 15 minutes, flipping once halfway through cooking.
Add the Asparagus
Toss together:
1 lb trimmed asparagus
1 tbsp olive oil
½ tsp Citrus Herb Blend
a pinch of salt and pepper
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.
Roast the Salmon
Pat salmon fillets dry.
Rub evenly with:
2 tbsp olive oil
2 tbsp Citrus Herb Blend
½ tsp kosher salt
¼ tsp black pepper
lemon zest
Place on a separate sheet pan and roast at 425°F for 10–12 minutes, until the salmon reaches 125–130°F in the thickest part for medium and flakes gently with a fork.
Arrange salmon, roasted asparagus, and potatoes on each plate.
Finish with a drizzle of fresh lemon juice and chopped parsley if desired.
Serve immediately.
Recipe Video
Recipe Note
If your salmon has skin, roast it skin-side down on parchment paper. The skin protects the fish from overcooking and releases easily once roasted, giving you perfectly tender salmon every time.
