Sheet Pan Salmon and Asparagus with Crispy Potatoes

Ingredients

• 4 fillets salmon (about 6 oz each)
• 1 bunch asparagus, trimmed
• 1 lb baby potatoes, halved
• 3 tablespoons olive oil
• 2 cloves garlic, minced
• 1 teaspoon smoked paprika
• to taste salt and pepper
• 1 lemon zested and juiced
• 2 tablespoons fresh dill, chopped (or 1 tablespoon dried)
• optional teaspoon red pepper flakes for heat

Instructions

1. Preheat your oven to 425°F (220°C). Line a large sheet pan with parchment paper or lightly grease it with cooking spray.
2. In a large bowl, toss the halved baby potatoes with 2 tablespoons of olive oil, minced garlic, smoked paprika, salt, and pepper. Spread the potatoes in a single layer on one side of the prepared sheet pan.
3. Roast the potatoes in the preheated oven for 15 minutes.
4. While the potatoes are roasting, prepare the asparagus. In another bowl, toss the asparagus with the remaining 1 tablespoon of olive oil, juice from the lemon, and season with salt and pepper.
5. After the potatoes have roasted for 15 minutes, remove the sheet pan from the oven. Add the seasoned asparagus alongside the potatoes, spreading them out slightly.
6. Nestle the salmon fillets in between the potatoes and asparagus. Sprinkle the salmon with lemon zest, dill, and, if using, red pepper flakes. Drizzle a little extra olive oil over everything for added richness.
7. Return the sheet pan to the oven and bake for another 12-15 minutes, or until the salmon is cooked through and flakes easily with a fork, and the asparagus is tender but still slightly crisp.
8. Remove from the oven and let cool for a couple of minutes before serving.