🍋 Herb-Crusted Salmon with Crispy Potatoes & Asparagus 🥔🐟
Prep Time: 15 minutes ⏱️
Cooking Time: 30 minutes 🍳
Servings: 4 🥳
Calories: ~450 per serving 🌟
Ingredients
For the Salmon:
🐟 4 salmon fillets (6 oz each)
🍋 Juice and zest of 1 lemon
🌿 2 tbsp fresh dill, chopped
🌿 1 tbsp fresh parsley, chopped
🧄 2 cloves garlic, minced
🥄 1 tbsp olive oil
🧂 Salt and pepper to taste
For the Crispy Potatoes:
🥔 1 lb baby potatoes
🧈 2 tbsp unsalted butter, melted
🌿 1 tsp dried thyme or rosemary
🧂 Salt and pepper to taste
For the Asparagus:
🌱 1 bunch asparagus, trimmed
🥄 1 tbsp olive oil
🧂 Salt and pepper to taste
Directions
Prepare the Potatoes: Preheat the oven to 425°F (220°C). Boil the baby potatoes in salted water for 10 minutes, or until tender. Drain, then place on a baking sheet. Gently smash each potato with the back of a spoon. Drizzle with melted butter, sprinkle with thyme, salt, and pepper, and roast for 20 minutes until golden and crispy.
Season the Salmon: In a small bowl, mix lemon juice, zest, dill, parsley, garlic, olive oil, salt, and pepper. Rub the mixture evenly over the salmon fillets.
Prepare the Asparagus: Toss the asparagus with olive oil, salt, and pepper. Place on a baking sheet next to the salmon (or on a separate sheet).
Roast the Salmon & Asparagus: Place the salmon and asparagus in the oven during the last 10-12 minutes of the potato roasting time. Roast until the salmon is flaky and the asparagus is tender-crisp.
Assemble the Plate: Arrange crispy potatoes and roasted asparagus on a plate. Top with the herb-crusted salmon and garnish with extra dill or parsley if desired.
Serve & Enjoy: Drizzle with extra lemon juice for a fresh, zesty finish.
✨ Tips & Variations:
Swap salmon with cod, trout, or chicken for variety. 🐟🍗
Add a dollop of sour cream or a yogurt-dill sauce on the potatoes for extra creaminess. 🥛
For a spicy twist, sprinkle red chili flakes over the asparagus before roasting. 🌶️