Ingredients
Equipment
Method
- Preheat your oven to 425°F. This step is crucial for achieving that perfect, crispy finish on the potatoes and salmon.
- Prep the potatoes by tossing them in a large bowl with 1 tablespoon olive oil, 2 minced garlic cloves, ¼ cup parmesan, ¼ teaspoon sea salt, and ½ teaspoon cracked pepper. Make sure they’re well coated to absorb all those wonderful flavors.
- Spread the seasoned potatoes evenly on a sheet pan, ensuring they’re not overcrowded. Bake in the preheated oven for about 20 to 25 minutes, or until they begin to soften and turn golden brown.
- Once the potatoes are getting tender, carefully remove the sheet pan from the oven. Using a spatula, push the potatoes to one side of the pan, creating space for the salmon.
- Lay the salmon filets on the empty side of the pan. If you want to prevent sticking, a light spray of oil on the pan helps. Season the salmon with about ½ teaspoon sea salt and pepper.
- Spread the pesto generously over each piece of salmon. This will create a beautiful crust as it bakes.
- Now, add the asparagus to the last third of the pan. Drizzle with about 2 teaspoons olive oil, and toss with the remaining minced garlic clove, along with a pinch of salt and pepper to coat evenly.
- Return the pan to the oven and cook for an additional 12 to 15 minutes. Watch for the salmon to turn opaque and flake easily with a fork. A perfect internal temperature is just under 145°F.
- If you like your potatoes extra crispy, turn on the broiler for the last 4 to 5 minutes. Just keep an eye on them to avoid burning!
- Once everything is done, serve immediately with fresh lemon wedges on the side. Enjoy every flavorful bite!
Notes
Storage: Leftovers can be stored in an airtight container in the fridge for up to three days. The salmon might dry out if reheated in the microwave, so consider using the oven or air fryer instead.
Freezing: You can freeze the cooked components in individual portions. Just make sure to cool them first before placing them in freezer-safe bags.
Pairing: This dish pairs wonderfully with a crisp green salad or some roasted vegetables for a complete meal.
Seasonal Variations: Feel free to switch out the asparagus for seasonal veggies like zucchini or bell peppers.
Size Matters: Choose salmon fillets of uniform thickness for even cooking.
Use parchment paper: For an easy clean-up, line the sheet pan with parchment paper.