This oven roasted salmon is a flavorful and healthy dish that’s super easy to make. Just season the fish, pop it in the oven, and in no time, dinner is served!
The best part? It cooks quickly and stays moist. I like to pair it with some veggies or a light salad—perfect for a satisfying meal without the fuss!
Key Ingredients & Substitutions
Salmon: Fresh, skin-on salmon is ideal for this dish as it retains moisture. If you can’t find salmon, try trout or cod, which can work well too, but keep in mind cooking times may vary.
Asparagus: For a crunchy side, asparagus is fantastic! If it’s out of season, substitute with green beans or broccoli. Both add a nice texture and flavor.
Baby Potatoes: I love using baby potatoes because they roast beautifully. However, you could easily swap them for regular potatoes cut into chunks or even sweet potatoes for a healthier twist.
Cherry Tomatoes: These add a nice burst of sweetness. You can use grape tomatoes, or even bell pepper chunks if tomatoes aren’t your thing.
What’s the Best Way to Ensure Salmon is Cooked Perfectly?
Cooking salmon can be tricky, but here’s a reliable method to get it just right. The key is to watch the color and texture!
- Start with a good quality salmon fillet, skin on if possible. Pat it dry to remove excess moisture for better searing.
- Roast at 400°F (200°C) for the perfect flake. Check after 12 minutes. It should be opaque and flake easily.
- Let it rest a few minutes before serving. This helps to keep it juicy and tender.
Trust me, your guests will love it! The combination of flavors, along with perfectly roasted veggies, makes for a great meal any time.
Oven Roasted Salmon with Asparagus, Baby Potatoes, and Cherry Tomatoes
Ingredients You’ll Need:
For the Main Dish:
- 3 salmon fillets (6 oz each)
- 1 bunch asparagus, trimmed
- 12-15 baby potatoes, halved
- 10-12 cherry tomatoes
For Seasoning:
- 3 tbsp olive oil
- 2 tbsp butter
- 3 lemon slices (plus extra for garnish if desired)
- 2 cloves garlic, minced
- 1 tsp dried parsley or 1 tbsp fresh chopped parsley
- 1/2 tsp paprika
- Salt and freshly ground black pepper, to taste
How Much Time Will You Need?
This recipe takes about 10 minutes of prep time and 30 minutes of cooking time. Altogether, you’ll spend around 40 minutes to enjoy a delicious and colorful meal that’s fresh out of the oven!
Step-by-Step Instructions:
1. Preheat Your Oven:
Start by preheating your oven to 400°F (200°C). This will get the oven nice and hot, perfect for cooking the salmon and veggies evenly.
2. Prepare the Baby Potatoes:
In a large bowl, combine the halved baby potatoes with 1 tablespoon of olive oil. Sprinkle with salt and pepper, then toss everything together so the potatoes are coated well.
3. Roast the Potatoes:
Spread the seasoned baby potatoes out on a baking sheet. Pop them in the preheated oven and roast for about 15 minutes. This step gets them started before adding everything else.
4. Season the Salmon:
While the potatoes are roasting, pat the salmon fillets dry with paper towels. Brush each fillet with a little olive oil, then sprinkle with salt, pepper, paprika, and minced garlic to flavor them nicely.
5. Add the Veggies:
After 15 minutes, take the baking sheet out of the oven. Carefully add the trimmed asparagus and cherry tomatoes around the potatoes, spreading them out evenly.
6. Place the Salmon on the Baking Sheet:
Now, add the salmon fillets to the baking sheet, making sure to space them out. This will allow everything to roast evenly.
7. Add Butter and Lemon:
Dot the top of each salmon fillet with small pieces of butter, and lay a lemon slice on each piece. This buttery lemon flavor is what makes the dish mouthwatering!
8. Finish Roasting:
Sprinkle the dried or fresh parsley over everything. Now, return the baking sheet to the oven and cook for an additional 12-15 minutes. The salmon should flake easily when gently pressed with a fork, and the veggies should be tender.
9. Serve and Enjoy!
Once done, take the baking sheet out of the oven and let it cool for a few minutes. Serve the delicious salmon with the roasted veggies, garnishing with any extra lemon slices if you’d like. Enjoy your vibrant and healthy meal!
This oven roasted salmon dish is not only colorful but also bursting with flavors that are sure to please anyone at the table!
Can I Substitute the Salmon with Another Fish?
Definitely! If you can’t find salmon, trout or cod are excellent alternatives. Just keep in mind that cooking times may vary slightly, so check for doneness as you go.
Can I Use Frozen Salmon?
Yes, but it’s important to thaw it completely before cooking. Ideally, you can do this overnight in the refrigerator, or for a quicker option, place it in a sealed bag and submerge it in cold water for about 30 minutes.
How Do I Store Leftovers?
Store any leftover salmon and veggies in an airtight container in the fridge for up to 2-3 days. For best results, reheat gently in the oven to keep the salmon from drying out, rather than using the microwave.
What Can I Serve With This Dish?
This oven roasted salmon pairs wonderfully with a simple green salad or a side of quinoa for a nutritious meal. You can also serve it with a dollop of dill sauce or a squeeze of fresh lemon for extra flavor!
