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Roasted salmon fillets with asparagus spears and baby potatoes on a sheet pan with lemon slices and dill.

Salmon and Asparagus Spring Traybake

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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Calories: 480
Ingredients Method

Ingredients
  

  • 4 salmon fillets (approx 150g each)
  • 500 g baby potatoes, halved
  • 250 g asparagus spears, woody ends trimmed
  • 2 tablespoons olive oil
  • 1 lemon , thinly sliced
  • 2 cloves garlic , minced
  • 1 teaspoon dried oregano
  • 1 teaspoon sea salt
  • 0.5 teaspoon cracked black pepper
  • 2 tablespoons fresh dill, chopped

Method
 

  1. Preheat oven to 200 degrees Celsius (400 degrees Fahrenheit).
  2. On a large rimmed baking sheet, toss the halved baby potatoes with 1 tablespoon of olive oil, half the salt, and half the pepper.
  3. Roast the potatoes in the preheated oven for 15 minutes.
  4. Remove the tray from the oven and move the potatoes to the outer edges.
  5. Place the salmon fillets and asparagus spears in the center of the tray.
  6. Drizzle the salmon and asparagus with the remaining olive oil, then sprinkle with minced garlic, oregano, and the remaining salt and pepper.
  7. Place lemon slices on top of each salmon fillet.
  8. Return the tray to the oven and roast for an additional 10 to 12 minutes until the salmon is cooked through and the asparagus is tender.
  9. Garnish with fresh dill before serving.