I went fishing in Alaska last summer and came home with 23 lbs. of fish. They have a great system–you catch it, they clean, flash freeze, and pack it for you, and it rides home on your plane. Then you pick it up at the oversize baggage claim, put it in your freezer and enjoy it all winter! But if your freezer isn’t filled with fresh-caught, just get a nice piece from your market.
As Ina Garten would say, “How easy is that?” Well, this sheet pan dinner is just that easy and really, really good. Make sure to line your sheet pan with parchment paper or aluminum foil, so clean up is super simple, too.
- Red potatoes
- Aspargus–trim off the tough ends
- Olive Oil
- Salt & Pepper
- Italian seasoning
- I also have some spicy Italian seasoning from Italy, but you can use red pepper flakes if you like it spicy
Heat oven to 400 degrees.
Cut baby red potatoes into thirds and toss with olive oil, salt, pepper and Italian seasoning.
Spread on the sheet pan lined with parchment paper and roast for about 15 minutes. They will take longer than the fish and asparagus so give them a head start.
When the potatoes are almost done, arrange the fish and asparagus on the pan. Drizzle with olive oil and the seasonings. Make sure the asparagus is fully coated.
Place lemon slices on the fish and asparagus and bake until done, about 10-15 minutes, depending on how well done you like your salmon and the size of your asparagus.
This is how it looked when I took it out of the oven.
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Categories: Fish, Main Dishes, Potatoes, Sides, Vegetables
Tags: potatoes, roasted asparagus, salmon, sheet pan salmon
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