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Roasted Salmon with Lemon Garlic Vinaigrette

Roasted Salmon with Lemon Garlic Vinaigrette

Under 30 MIN

Cut a couple corners with this easy #sheetpansupper and flavor hack. While marinating salmon for about 30 minutes helps impart big flavor, we don’t always have that time luxury on a weeknight. In this Roasted Salmon with Lemon Garlic Vinaigrette, we top the fish with a simple vinaigrette after it roasts. I promise, you won’t know the difference.

Better Leftovers

Don’t be the person who microwaves fish at work.

This salmon is delicious cold. Use leftovers tossed with crisp romaine along with any remaining cold potatoes and asparagus, a la cobb salad style. Make extra vinaigrette or dress simply with a little more olive oil and lemon juice. Top with crumbled feta to seal the deal.

Ingredients
  • 1/2 lb baby yellow potatoes, cut into 1 inch cubes
  • 1 lb asparagus, trimmed and cut in half
  • 2 1/2 Tbsp olive oil, divided
  • 2 lb salmon, whole fillet or fillets
  • 1 1/2 Tbsp lemon juice
  • 1 finely minced/pressed garlic clove
  • 1/2 tsp dijon mustard
Directions
  1. Preheat oven to 425 degrees.
  2. Line a sheet pan with parchment (optional, but makes for easier clean-up). Toss potatoes and asparagus in 1 Tbsp olive oil, and salt and pepper to taste. Arrange in a single layer on the sheet pan.
  3. Add salmon to pan, nestling in between the vegetables. Drizzle 1/2 Tbsp olive oil over salmon, followed by salt and pepper to taste.
  4. Roast in preheated oven for 18-20 minutes, or until potatoes are tender. If you prefer your asparagus less charred/more crisp tender, keep it separate from potatoes and add after 5-10 minutes of cook time.
  5. While salmon is roasting, combine remaining 1 Tbsp olive oil, lemon juice, garlic, dijon and a pinch of salt in a small jar.
  6. Remove pan from oven. While still hot, drizzle vinaigrette over salmon and vegetables.

Meal Prep Tips

Trim the asparagus and make the vinaigrette up to 2 days in advance. Save cutting the potatoes until you’re ready to cook.

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